What's a Chef Entrepreneur ?
It is my opinion after 35 years as a chef-owner, that failure is a phase through which nearly all chef-owners must pass on the way to success.The ability to take a punch, and then get up on their feet...
View ArticleChef-Owners, please look for critisism & save your business
The trouble with us chef-owners is, that we rather be ruined by praise than be saved by criticism.When a chef-owner starts his day by calling last nights guest to learn how his guests really enjoyed...
View ArticleWhat is "Word of Mouth" Marketing ?
Restaurants live or die by "Word of Mouth"It is not your guests responsibility to remember you,it is your obligation to make sure they don't forget you.It is your job to find guests who like to talk...
View ArticleWhat's a social director?
Every household in America has a social director. Usually it's the woman of the house.She will run the social calendar for her family, never forgetting a birthday!In households with the most income she...
View ArticleThe art of giving
When a guest compliments you on your coffee, just say thank you and keep moving on.A little later, before guest leave, bring each lady in the party a 2.5 oz. bag of coffee to take home. You may want to...
View ArticleKIND ACTS NEVER FORGOTTEN!
When was the last time you did something from the heart?The following letter was written to the original owner of a 2nd generation very busy lunch & breakfast landmark restaurant serving 1000's of...
View ArticleThe Case of the Disapearing Waiter
Last night we dined at a very exclusive restaurant.The hostess sat us promptly and politely. The waiter introduced himself and promptly took our drink orders, and then our dinner orders.After dinner...
View Article$20 on the Floor
I worked in a classy steak house chain when I was going to college. One day our new manager stapled a $20 bill to bottom of a coaster and left the coaster in a hallway all of the waiters and buspeople...
View ArticleTen Golden Rules for a Successful Restaurant Opening
Here are Ten Golden Rules for a successful launch for a new restaurant.1. Hold a Grand Opening Event (this is not optional!)Studies have shown that restaurants that open without a grand opening event...
View ArticleHow big do your guest database have to be?
Restaurant & Institution Magazine reports that Morton's of Chicago have 250.000 guests in their database. That may seem a like a lot of guests data.But if you consider Morton's have 7o restaurants...
View ArticleIt's the "We'll Be Back" Stupid that kills restaurants
Our gusts are the worlds biggest liars.They rather lie than have a confrontation with a hard working owner or manager.Any operator who believes his guests saying ;' We'll be Back" should have their...
View ArticleEVERYONE LOVES A BIRTHDAY PARTY...
If you are looking for great ways to promote goodwill, increase traffic and sales, look no further than the guest at your tables, because everybody has a birthday.66 % of all Americans go out for...
View ArticleWhat Kills Resturaunt's? It's the "WE'LL BE BACK" Trick
Having lunch with the publisher of Today's Restaurant News he told me a story of a close friend of his in the the restaurant business.His friend had asked him what he thought was wrong with his...
View ArticleHow Clean Are The Places We Eat?
We all hear the horror stories about eating out, either upscale in a Ruth’s Chris or fast food chain like McDonalds.I’ve heard everything from bugs crawling to hairs in people’s food and sometimes the...
View ArticleHow to really WOW guests while eating in your restaurant
Implement a system where you (the restaurant owner) on the slowest night of the week select one or two tables to be your guests for the night.You would surprise and delight them with a dining...
View ArticleWHAT'S YOUR STORY ?
As a young chef at the Friars Club in Beverly Hill's ( before Wulfgang Puck) where I was cooking for the stars I walked away with many lessons having 'lived' with 700 Jewish Families for three...
View ArticleTo get the business, you got to give!
When upscale guests, the ones that drop $30./50.00 per person or more for dinner, start cutting their expanses, they will now go out for dinner one or two times less a week than they used to.Their...
View ArticleTHERE IS WISDOM IN LESSONS LEARNED!
Some years ago JOHN GIRAGOS of JOHN G’s restaurant at the Lake Worth pier was honored honored as the Florida restaurateur of the year. A great honor that he well deserved.He is an old timer who to this...
View ArticleOppertunities in down economy just awvesome
When your competition start cutting corners in slow economy you should do the complete oppesite. Spend, Spend, Spend.....let's call it invest, invest, invest...Market the hell out of your restaurant,...
View ArticleShow me a successful restaurant...and I will show you a restaurant full of...
Knowing you Florida demographic will either make you or brake you.65 and older Americans will swell to 6 million and amounts for 60% of population growth the next few years in FloridaA total of 24...
View ArticleBoca restaurant gets ROI, return of investment, of 2.314%
After only 13 months of guest database marketing Fleming's Bistro in Boca Raton have 4508guests in their database.Each new entry get a 'thank you' note asking their patron to help out by bringing in...
View ArticleMake your telephone ring with reservations sundays thru thusdays
Most good restaurants can fill their seats on weekends, but how do they do it on Tuesday night?If you can capture the guests data on weekends, you can invite them back by sending them a 'Thank You'...
View ArticleBeing Personal Connected with your Guests is Everything
How come a chef-owner will spend 20 + years learning to be good at what he does by working in well known chefs kitchens day and nights and very little or no time at all learning the 'People...
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