http://www.profitablehospitality.com Your hospitality and restaurant management goldmine | ProfitableHospitality.com en-us webmaster@profitablehospitality.com http://www.profitablehospitality.com/public/1192.cfm There are times when we need to steer customers away from what they want, to an option that's more possible, more profitable, or won't have anyone breaking the law. Smart operators learn how to say No without actually using the N word. Sat, 07 Jan 2012 00:00:00 -08 http://www.profitablehospitality.com/public/1190.cfm The 2012 challenge is to keep up with new information, a mobile workplace, constant communication and the drive for efficiency. Here's my list of 11 Tools that keep me efficient and on top of a fast-changing industry - how many will you find useful? Sat, 07 Jan 2012 00:00:00 -08 http://www.profitablehospitality.com/public/1185.cfm Regulars are the life-blood of a business, and they all started with a first visit. Service for first-timers may need to be different to what's offered to regulars, and you should take the opportunity to add them to your database. Sat, 07 Jan 2012 00:00:00 -08 http://www.profitablehospitality.com/public/1183.cfm Here's our Christmas video for you, and what about a video for your customers? This free service lets you upload photos, choose music and in a couple of minutes it's mixed into an animated video just like this one. Wed, 07 Dec 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1173.cfm How can you use the current downturn to make permanent and dramatic improvements in the way you manage your people? A crisis can be an opportunity to make big changes - don't waste the opportunity! Wed, 07 Dec 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1171.cfm It's been a tough year, and you've tried to keep smiling while customers feel nervous, unhappy and even miserable. There are many ways to 'build in the fun' so it doesn't depend on having a comedian at the bar. Tue, 01 Nov 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1165.cfm There will always be staff leaving: this Checklist helps to minimise the disruption and expense, whether you're glad or sad that they're going. There are security considerations, the return of business property, and legal obligations for pay and benefits. Tue, 01 Nov 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1161.cfm See how changes to one or all of the 5 parts of your sales and cost management process can dramatically improve profits. Tue, 01 Nov 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1138.cfm Staff understanding of basic etiquette is often lacking, or long-forgotten. But if schools and parents forgot to teach the finer points of etiquette, you'll have to be coach, tutor and guide - here's what to cover. Tue, 01 Nov 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1134.cfm The first days and weeks can be difficult for new staff, even if they don't show it - and sometimes the best are the easiest to lose. Ideally, their first impressions should be very positive: 'I like this place and they know what they're doing'. Mon, 17 Oct 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1133.cfm A good Staff Manual isn't long and complicated, or a dump-bin for every new memo or brainwave from the boss. There are 6 areas where policy is often behind the times: does your Manual reflect the modern world? Sun, 09 Oct 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1132.cfm Here are two great online services to increase your efficiency and 'digital literacy' - explain ideas, eliminate repetitive tasks and even reduce the need for an outside designer. Sun, 02 Oct 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1131.cfm The more you plan, the more you earn. And the more you're prepared, the sharper you are with negotiations for large bookings and groups. Take the opportunity of increased trade to boost profits now and trade in 2012. Tue, 20 Sep 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1128.cfm Your kitchen staff need accurate and up-to-date figures. Do they have them? Modern POS and accounting systems make data collection and sharing faster and more accurate than ever - it's time for chefs to have the information they need to do a great job. Sat, 10 Sep 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1124.cfm There are many ways to brighten up your image without spending much money - imagination is the key. And word-of-mouth marketing happens when there's something genuinely 'worth talking about', and it's really only generated in 4 ways: Sun, 28 Aug 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1121.cfm These days, layoffs are often because of a business downturn rather than bad behaviour. Make sure you handle them properly, so the effect going forward is positive and the pain doesn't linger. Mon, 01 Aug 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1119.cfm You can't change the weather or politics, but once you catch the eye of potential visitors, there's a lot that CAN be done to convert them into paying customer. Here's how to check your effectiveness. Mon, 01 Aug 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1118.cfm Groupon, LivingSocial, Spreets, Cudo and dozens of coupon deals - consumers love them and venue operators have very mixed feelings. Attracted by the idea of hundreds of new customers, but concerned about the tiny profit margin and the 'desperate discount' image it may give them. Mon, 01 Aug 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1117.cfm Most customers will pay you to do things they find too dificult, time-consuming or boring. They're selfish, lazy, unimaginative…and right! It all offers great opportunities. Tue, 19 Jul 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1111.cfm Stock is like cash on your shelves, so why is it treated so casually? A tough economy demands leaner, more efficient methods, but so much food & beverage stock control is a joke! Check these 7 common problem areas to drive your review - how many of them need attention? Mon, 20 Jun 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1110.cfm The weather, employment rates and economic policy are all outside your 'circle of influence'. But once you catch the attention of potential visitors, there's a lot you CAN do to convert them into a paying customers who have a great time, spend up and plan to return. Mon, 20 Jun 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1107.cfm This year, customers rule as never before, and smart operators are really paying attention. Guests have plenty to share, if you take time to listen - how many of these 'secrets' ring true for you? Fri, 10 Jun 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1105.cfm Ever seen staff help themselves to food, drink or cash, and they seem to think it's OK? You call it theft, but is that how they see it? Sometimes the rules are unclear - shades of grey have to become black or white. Fri, 20 May 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1104.cfm There's nothing like a trial period to see the ability of an applicant. One shift shows you a lot, and a week gives a wealth of information. But there are times when quick decisions are needed. Do I want this person for a second interview? Do they have the minimum competence and ability you need? Fri, 20 May 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1101.cfm A lively calendar keeps staff and customers engaged, and shows that your business is fresh, creative and worth another visit. Think about the customers you'd like to see more of, and those that spend well - keep them in mind as you plan ahead. Fri, 20 May 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1093.cfm Everyone's nervous about raising menu prices in a weak economy. But costs are soaring and changes are inevitable. In fact an increase in menu prices of just 2% can make a surprising improvement in your bottom line, and made even better by extra marketing. Sun, 08 May 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1088.cfm Does your menu have real 'profit strength' - the right combination of popularity and profitability for each and every item? Watch how to analyse a menu using the principles of 'menu engineering' - it's a lot simpler than it sounds. Sat, 16 Apr 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1085.cfm For many people, privacy concerns prevent them using Facebook as an effective marketing tool. They worry that 'joining' Facebook will mean their private life and personal information is revealed to everyone. But if you set up your personal Privacy Settings correctly, you can keep your private life totally separate from Facebook Pages you set up and administer. Mon, 28 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1083.cfm A tough economy can make us act in risky ways, especially around price and value. Make sure these two fundamental errors don't undercut the profit strength of your entire menu or beverage list. Mon, 28 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1077.cfm Most managers and chefs have learned their 'financial wisdom' on the job, so they may not really understand the most important concepts. Hard work is not enough - a little education can yield excellent returns. Mon, 28 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1073.cfm Your 'Duty of Care' for employees means much more than just checking for slippery floors - and helping staff stay healthy can mean a big boost in productivity. It's more like a modern parent: supportive, not nagging; firm but flexible. Bolder conversations are needed on the potential dangers of a high-fat diet, cigarettes, 'recreational drugs' and sleeping around without protection. Tue, 08 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1066.cfm The eternal drama of friction between floor staff and kitchen. It's boring, exxpensive and unnecessary. If you need to make changes, use this popular article as your Action Agenda. It covers key areas such as improving the flow of information, revising Job Descriptions, better meetings, more training for floor staff, removing kitchen frustrations and creating a shared understanding of 'teamwork'. Tue, 08 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1064.cfm Look around: most of your customers use Facebook for personal communication, so being in the middle of them online makes a huge amount of sense. These recent updates allow you to get even more out of the site, and closer to your customers. Tue, 08 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1063.cfm Let's put disasters and political arguments behind us: we're in the business of offering a good time, relaxation and an escape from stress and cares. Here is the latest intelligence for Australian operators - plenty of opportunities! Sun, 06 Mar 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1061.cfm Customers are only difficult because they're in a situation where their needs are not being met. If we can better match the needs of a customer who is late, angry or having a problem, their perception of us will be measurably higher and feedback much more favourable. Sun, 27 Feb 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1059.cfm In the heat and rush of hospitality, we often tolerate bad behaviour longer than we should. And besides, who else can we find to do that job? There are many issues to consider - don't let one or two ruin it for others. Mon, 14 Feb 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1056.cfm There's plenty of bad news if you want it, and plenty of small, pro-active steps you can take to BOOST SALES and arouse customer interest. They're having a hard time too -- your fresh ideas will cheer them and create first-time and return visits. Mon, 14 Feb 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1054.cfm Big rises in food, fuel and energy prices are in the news - making operators and customers anxious. We need to focus on three areas: direct supply costs, customer experience and the impact on staff. Sat, 22 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1049.cfm Are your functions and event offers designed for tight budgets? Easier, shorter and better value are the words that make customers happy - use this checklist to rework your offer for a much more competitive market. Sat, 22 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1045.cfm Senior management are tired of line managers and supervisors who don't handle simple discipline. If a supervisor won't deal with incompetence, you may lose yet another good worker who says 'enough!' The ability to give honest, critical feedback is a key skill for good leaders. Sat, 22 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1044.cfm If you want your website to be ranked highly by Google, Yahoo or Bing, there are a number of simple things you can do to ensure everything you offer is found when a customer searches online - you don't have to be a 'webguy'! Fri, 21 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1025.cfm There's no way to go back in time: short term survival and re-opening are a priority, then urgent and positive promotion to bring back customers and create new sales. In a few months, public attention will be elsewhere - move quickly. Thu, 20 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1041.cfm Sometimes it's quicker to 'watch the movie', especially for explaining financial concepts. As costs and profit margins are reviewed in detail, take another look at these 2 popular Profit Videos, and share them with staff. Sat, 15 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1040.cfm How would your business handle a catastrophe like the floods in Australia? Tragedy can give a jolt to our complacency: how quickly could you restart? Would insurance provide money for next week's rent and wages? What would the bank say? Sun, 09 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/public/1039.cfm New year, fresh start - we've gathered here some of the major issues that face hospitality operators in Australia, and looked at ways to deal with the tough ones and make full use of the opportunities. Sat, 01 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1038.cfm New year, better methods - make use of the first weeks of January to look closely at costs and efficiency. Staff are expecting some 'new year resolutions', so strike while there's an opportunity to shake up lazy ways, waste and inefficiency. Sat, 01 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/public/893.cfm In November and December some businesses do 23-30% of their sales for the year. Here are 12 great ways to use the season to boost sales and grow your customer base. Many of the people who enjoyed parties and events with you will come back in the new year. Sat, 01 Jan 2011 00:00:00 -08 http://www.profitablehospitality.com/members/1037.cfm The challenge is to keep up with new information, changing trends, mobile jobs and constant communication. Here's my list of tools that keep me efficient and on top of a fast-changing industry. Fri, 10 Dec 2010 00:00:00 -08 http://www.profitablehospitality.com/members/1036.cfm When hospitality people travel, it's hard not to notice how others deliver food, drinks, atmosphere and service. We often see missed opportunities, and hope we're not making the same mistakes. Fri, 10 Dec 2010 00:00:00 -08 http://www.profitablehospitality.com/members/1035.cfm Sometimes a single figure can reveal something surprising about how your business is performing. Everyone reads basic POS results and 'Z' totals, but here are some others that can be obtained with a little more digging - the potential for improvement may be surprising. Fri, 10 Dec 2010 00:00:00 -08