All Entries in the "Manage Your Restaurant" Category
Turn over a new leaf
Poor staff retention can culminate in serious productivity issues, low morale and business loss. Here, we add up the costs – and offer tips on how to keep a firmer grip on your star employees.
DINERS COME IN FROM THE COLD – NEW MARKETING CONCEPT
Leading Sydney restaurants are reporting busy trade this winter thanks to new online marketing initiative JumpOnIt.com. The Sydney based Australian startup has offered the hospitality industry a unique marketing avenue and access to an online audience of over 375,000 fans. A number of leading Sydney restaurants and bars have already embraced the new marketing concept, [...]
Catering to corporate clients
As the hospitality market emphasises giving value for money, many businesses are looking to the advantages of hosting corporate events. Pubs with a sophisticated feel, while still being an intimate environment, should seriously consider catering for corporate functions. Most pubs have an affordable but good quality menu option. These range from a variety of nibblies [...]
Most of the trends are driven by economic necessity
It’s interesting to reflect on the changes that have occurred in food offerings in pubs and hotels over the recent past. After forty-five years in this industry I have come to understand that most of the trends and changes we’ve seen are driven by economic necessity, rather than artistic expression. Way back, as I was [...]
LOOK BACK TO SEE FORWARD
Age and perspective can be a wonderful thing. Take, for instance, a forty-five year observation of the changes that have swept through the foodservice industry. If you’ve only been around for a relatively short time you may not have a clear view of the big picture. If I can take you back to the 60s [...]
One Fussy Customer
Eating out with children can be a great pleasure, but it can also be an awful pain.
TOO MANY TABLES
One of the basic problems that hoteliers are facing in today’s difficult economy is that there are just too many eateries and not enough customers to fill them
Menu engineering
In part two of ways to improve your kitchen’s bottom line we introduce menu engineering and menu design as keys to boosting profits and keeping customers happy. Also we will talk about improving your purchasing efficiency and reducing produce wastage. menu engineering Menu engineering is the process of methodically selecting, costing, pricing and evaluating each [...]
Profitability in hotel bistros
The issue of profitability in hotel bistros has really come to the fore recently, as hotel operators have been forced by deteriorating economics to review the way they manage their foodservice departments. Many are finding that the automatic profit they traditionally made from high volume food sales is disappearing rapidly or has already vaporised. So, [...]
Wastage in the kitchen
Wastage in the kitchen and environs can eat heavily into your profit figures. In short, much of your expertise and toil can spiral down your aluminum sinkholes if you have not the proper equipment, programs and efficiencies in place. In next two editions of BISTRO, we put the key aspects of kitchen operations under the [...]
