Here's the thing: most of us will live to the age of 90, and be eating out well into our 80's.

There's big business in the 50+ demographic: they want a nice place to eat, drink and relax, and most restaurants, cafes and bars let them down. In their 50's, they're at the peak of earning power, with fewer responsibilities (like kids) and ready to play. By their 70's they may be slowing down, but there's still plenty of demand for good places to visit.

So what needs changing to make them happy? In most cases, it's simple, and everyone wins by the improvements.

>>> Go to this week's article Selling to Seniors in Restaurants and Cafes [Members Only].

Make 2010 a Much Better Year! Use the wide range of information and resources in every area of the Profitable Hospitality website. 1st Class Membership is an investment with a fast return: Join Online Now or by Fax, Invoice or PayPal (NEW option).

And check the many Success Stories from Profitable Hospitality members and customers.

2010 Training & Events Calendar

NEW: 25 Great Ways to Promote your Hospitality Business Online - Melbourne 15 March, Sydney 7 April, Brisbane 14 April - full day workshops.

NEW: 25 Great Ways to Promote your Club Online - Sydney: 17 February 2010 - full day workshop.

NEW: Food & Beverage Alive: Queensland 2010 23-24 March 2010 in Brisbane. Two intensive days for club professionals.

Starting a Cafe or Restaurant Workshop 27 February in Sydney; 13 March 2010 in Melbourne

DVD Set: Club Food & Beverage Management Summit - ORDER NOW: huge value in this 4-DVD set, with 13 presentations from the Oct 2009 event. Great for building staff and manager skills - check the preview video online.

With warm regards -

Connect with Ken Burgin on Twitter!

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·  #289 - When You've Chosen the Wrong Person to be Manager ·  #288 - 5 Essentials for a Modern Staff Manual: up-to-date? ·  #287 - 3 Fast Ways to Increase Menu Profits ·  #286 - Don't be Boring: Sharing the News & Looking Good in 2010 ·  #285 - Happy Yet? Creating More Pleasure at Work ·  #284 - Making Sales Figures Easier for Staff to Understand ·  #283 - When is it OK to say NO to a customer? ·  #282 - 12 Ways to Forecast Future Customer Numbers ·  #281 - Using 'criminally bad service' examples to Improve Performance ·  #280 - When Staff Leave: Limiting the Negative Effects ·  #279 - How to Turn First-time Customers Into Regulars ·  #278 - A Great 5 Min. Restaurant, Bar or Club Marketing Project ·  Turn down the *#!#$! Noise!