Restaurant Report - Articles By Department: Core Business Columns

Restaurant Management

Restaurant Marketing

Restaurant Service

Restaurant Operations

Restaurant Accounting & Finance

Restaurant PR

Restaurant Design

Chef Talk

Online Store

Marketplace

Buyer's Guide

E-mail Newsletter

Advertising Info

About Us

Our Sister Site:

RunningRestaurants.com

Desperate Restaurant Owners: Lessons From The Field
- By Maren Hickton
As a consultant, one has an opportunity to meet a lot of interesting owners who are in the midst of encountering one sort of challenge or another and desperate to turn things around. My particular working style is such that I seldom pull any punches. In this regard, following is a handful of some of my more "memorable" experiences.

m o r e a r t i c l e s . . .

Marketing & Advertising

Build An Experience Like A Play - By Richard K. Hendrie
Designing Profitable Menus - By Linda Lipsky
Developing an Effective Marketing Plan - By Ron Gorodesky & Ed McCarron
Elements of Successful Restaurant Interior Design - By Ron Gorodesky and Eileen Madigan
Gift Certificates - Interest Free Loans for Cash Poor Restaurant Operators - By Chuck Gohn
Grassroots Marketing: How to Achieve Website Traffic On A Low Budget - By Jaime Oikle
Guerrilla vs. Gorilla: Independent Restaurant Operators Adopt Guerrilla Marketing Tactics to Shake Off the Chains - By Eric Hahn
Hear Me Out: Talking & Listening to Your Current Guests May Be The Best Way To Get More Of Them Through the Door - By Richard K. Hendrie
Independent Survival: "Marketing From The Inside Out" - By Maren L. Hickton
Independent Restaurant Survival in a Mega-Chain World - By Ron Gordetsky & Kate Lange
Marketing 101: Neighborhood Marketing Tactics - By Ron Wilkinson
Marketing Tip: Time to Text?
Restaurant Design: Sometimes Great Food and Service Just Aren’t Enough - By Shawn Alexander
Restaurant Fashion: Five Questions With Richard Haines
Restaurant Grand Openings - By Aaron Allen
Restaurant Marketing - By Aaron Allen
Returning To Our Roots: Tribal Marketing in the 21st Century - By Richard K. Hendrie
Some Customers Never Return... and Why You Can't Stop It - By Linda J. Lipsky
Start With Your Story (Finding Your Brand Identity) - By Richard K. Hendrie
Strategic Positioning of a Restaurant - Part I - Pricing - By Ron Gordetsky & Ed McCarron
Surprise and Delight - By Richard K. Hendrie
Target Advertising - By Maren L. Hickton
10 Tactics for Driving F&B Sales - By Aaron Allen
The 11 P’s in a Remarkable Brand - By Richard K. Hendrie
The Play & The Place: Designing A Branded Experience - By Richard K. Hendrie
The Why, What and How of WOW - By Richard K. Hendrie
Your Experience Is The Brand - By Richard K. Hendrie

Public Relations

Delivering Food to the Media - By Miriam Silverberg
Do I Really Need a Publicist? - By Miriam Silverberg
Don't Wait, Get Out There and Get Noticed - By Miriam Silverberg
Use a Mailing List to Increase Your Business - By Miriam Silverberg

Staffing & People

13 Steps to Writing a Fool-Proof Schedule - By David Scott Peters
David Meets Goliath: A Contest to Attract and Retain Employees - By Maren L. Hickton
Having Greater Expectations of Management - By David Scott Peters
How To Sharpen Your Interview Skills - by Ron Gorodesky and Ed McCarron
The Labor Drain and its Effect on Service - By Ron Gorodesky & Ed McCarron
Problem Employees: Tips for hiring and keeping quality servers - By Maren L. Hickton
Restaurant industry training trends for 2005 - By Jeff Louderback
Team Charter - Getting Buy In to Get Results - By Jaime Oikle
Time Management Tips for Tired Managers - By Chuck Gohn

Costs & Operations

A la Carte vs. Banquets & Catering - by Ian Maksik
Does Leasing a Vehicle Make "Cents"? - by Ron Noll
Dollars and Sense - By Bill Marvin
Eliminate Poor Receiving Habits - By Bill Schwartz
For Profit's Sake, Inventory Your Beverage Cost! - By Ron Gorodesky & Ed McCarron
For Profit's Sake, Inventory Your Food Cost! - By Ron Gorodesky & Kate Lange
Formulating Successful Purveyor Relationships - By Maren L. Hickton
How Four Overlooked Numbers Cost You Money - By David Scott Peters
How Much Is Your Restaurant Worth? - by Ron Gorodesky and Ed McCarron
How to Accrue Payroll...and Why It's the Most Important Monthly Task You are Ignoring! - By John Nessel
How To Hire A Consultant - By Ron Gorodesky
Inventory Control Is Key To Controlling More Than Costs - By Maren L. Hickton
Is Your Restaurant Paying Unneeded Credit Card Processing Fees? - Part I -- Part II -- Part III - By Robert Becker
Purchasing - 10 Tips to Improve Your Bottom Line - By James Covart
Purchasing - Food Buyer Recognition Guide - By James Covart
Restaurant Risk Management - By Maren L. Hickton
Restaurants Super-sizing Profits by Bartering - By Karen Kelly
Simplifying Cost of Goods Sold - By David Scott Peters
SMART Systems Infuse Profits and Fun Into Restaurants - By David Scott Peters
Taking the Gut Feel Out of the Food Cost Formula - By Chuck Gohn
Ten Restaurant Financial Red Flags - By John Nessel
Tax Rules for Leasing a Business Vehicle - by Ron Noll
To Lease or Not to Lease, That is the Question - By John Bowerman-Davies

Legal Issues

Marketing vs. Legal: The Battle Over Trademarks - By Michael Rule
Sexual Harassment: Can You Be Held Accountable For the Actions of Others? - By James Dunne
Thy Brother's (Inn)keeper - By Scott E. Miller, Esq.

Lending / Real Estate

How a Lender Sees Your Commercial Building - By Christopher Perez
How Real Estate Affects the Bottom Line for Restaurants - By Christopher Perez
Preparing Loan Requests That Get Funded - By Christopher Perez
The Problem with SBA Loans - By Christopher Perez
The Real Return on Real Estate - By Christopher Perez

Sanitation

Food Safety and Sanitation for the Front of the House: Setting a Universal Precedent - By Eric Hahn
Food Service Sanitation Environment - By Ron Gorodesky & Geoff Wexler
Have You Used Bioaugmentation Lately? - By Alex Sabelnikov
Hear About the Fingertip in the Salad? Why Food Safety Training is so Important - By Jeremy D. Wells
Proper Sanitation is the Responsibility of all of us in the Industry - By Kimberly Meredith
The Importance of Avoiding Cross-Contamination - By Rich Kussin & Lynn Helmers