Tag Archives: Profitability

7 Steps to Effective Manager Meetings

By David Scott Peters, www.therestaurantexpert.com Do you have manager meetings? I’m not talking about the passing-in-the-hall quick conversations, but actual sit-down meetings where you focus on moving the business forward? If you are having sit-down meetings, are they effective? Communication in restaurants is key to getting anything done, from cleaning to profitability. The big communication challenge in restaurant management is ...

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Profitable, Yet Undervalued Produce

With a stunning 52% of all produce in the U.S. going uneaten according to the Natural Resources Defense Council, it is more important now than ever to feature a versatile assortment of produce on your menu. Lesser-known produce such as salsifies, turnips, and beets may look peculiar, but they offer flavorful properties that you would never expect from their appearance. ...

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How to Hit a Home Run in Labor Controls

By David Scott Peters, www.therestaurantexpert.com How do you make money in the restaurant business? The reality is it’s the small things that add up, such as reducing the cost of cheese by a nickel a pound, or reducing the number of garbage pickups a month by one. But every so often, with the bases loaded, you bring up your cleanup ...

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What Point of Sale System Should You Get?

point of sale

By David Scott Peters, TheRestaurantExpert.com I give presentations, seminars and workshops all over the United States and Canada and if you asked me what’s the most commonly-asked question I get, that would be easy to answer. It’s, “What point of sale system should I get?” I understand more than anyone that this is probably the most important equipment purchase you ...

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Top 3 Changes to Lower Labor Costs

labor costs

By David Scott Peters, TheRestaurantExpert.com Labor is a major area where restaurants can bleed profitability. Why? When the clock goes tick, you owe! For your food costs, if you buy too much food, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, too early and you’re ...

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Top Business Killers

Five critical points of contact to ignore if you want to kill your business. By David Scott Peters, TheRestaurantExpert.com You can’t afford to not make a great first impression. There are too many other options for your customers in today’s marketplace. And with fewer dining out experiences per week, the amount of chances you have is also down. Here are ...

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Why Customers Don’t Come Back

By David Scott Peters, www.TheRestaurantExpert.com In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detailed six main reasons why customers don’t come back. Here they are with ideas to counteract them. Reason No. 6 Let’s start things off with a bang, so to speak. It’s the one thing you ...

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The Colonial: A Thriving Gastropub with a Taste for Creativity!

The quality food, vast selection of beer, congenial and innovative staff, and inviting atmosphere are elements that continually attract crowds and bring customers back to The Colonial. Court Street Hospitality Group, the entity that owns The Colonial, is made up of five partners, each bringing a unique expertise and fresh perspective to the restaurant. One of the five partners and ...

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Chicken Sandwich Craze

To some consumers, a chicken sandwich is comfort food. To others, it’s health food. But for operators, it’s high profitability potential and creative opportunity. Inventive takes on chicken sandwiches appear in several popular New York restaurants like Marcus Samuelsson’s Streetbird Rotisserie and David Chang’s Momofuku. Samuelsson’s Crispy Bird Sandwich showcases chicken marinated in coconut milk, ginger, and an Ethiopian spice ...

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Local, Organic and Fresh

organic

Many restaurants are incorporating organic, local foods into their menus and enjoying increased sales and positive feedback from customers. Why can’t this happen in your establishment? The most common resistance I hear is, “we’re not that kind of place,” “my customers won’t go for that fancy stuff,” or “local/organic ingredients are too expensive.” I used to say all of those ...

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