Properly Upsell and Increase your Restaurant Check Average
Increasing your restaurant’s sales by as much as 17% in less than a week is possible by using my simple 6 step technique for properly upselling and increasing your restaurant check average.
6 Common Restaurant Customer Service Mistakes
Executing the basics well in restaurant customer service will always make a positive impact on your bottom line. These six mistakes may seem obvious but think about this, the best athletes in the world are the best in the world, because they practice the basics more than anybody else…
3 Simple Steps to Ensure Your Restaurant Reservations Show Up
Taking a few extra moments with your customers is a good way to decrease the amount of no shows and ensure your restaurant reservations show up. Only one in five customers who make reservations show up.
Boost Your Restaurant Performance in 90 Days
Boost your restaurant sales, decrease your food cost, increase your sales, and develop a marketing plan—IN JUST 90 DAYS!
Hit Your Food Cost Target Using a Declining Balance Sheet
The best way to get a dramatic increase in your restaurants profit is to actually hit your target food cost and beverage cost every single month. As a restaurant owner, operator or chef, you know how frustrating it is not to be able to pay your bills at the end of the month.
Easily Increase Restaurant Revenue
Weather you run a bar, pub, cafe, diner, Quick Service (QSR), family style restaurant or fine dinning, one of the easiest and fastest way to increase restaurant revenue is to use pricing that ends in $0.05 & $0.10, instead
Is your Restaurant the Seattle Seahawks or the Denver Broncos?
We all gathered with friends and family last night to enjoy the ritual that has become one of the most celebrated and prepared for days of the year. For many, it is as important as Christmas or Thanksgiving dinner, for others it is more.
Key Item Inventory to Lower Restaurant Food Cost Percentage
Using a Key Item Inventory report is one of the simplest ways to Lower Restaurant Food Cost Percentage. By implementing a key item inventory report, you will be able to track your most expensive ingredients in the restaurant accurately
Stock in 6 Packs to Lower Restaurant Beverage Cost
When you stock in 6 packs, you will instantly lower you Restaurant Beverage Cost, plus it is one of the easiest ways to stop beer, or any bottled beverage theft, dead in its tracks. Most restaurants store their back up bottles of beer in the kitchen walk-in or on the shelves in dry storage.
Restaurant Owners: If you are not using Checklist & Prep-list you are losing money…
I get asked by restaurant owners and chefs all the time, what is the difference between checklist and prep-list and why do I need them. Simple, YOU ARE LOSING MONEY and creating a stressful environment for yourself and your employees
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