Restaurant Management
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Restaurant Management

Find the latest information on restaurant and hospitality management right here!

We are constantly adding new content on staff recruitment, motivation and retention, ktichen cost control, kitchen management, bar cost control and bar management, management systems and much more. Click on any headline below to find the full article.

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ProfitableHospitality.com content is designed to give restaurants, cafes, clubs and hotels the tools and support needed to create a great business.

How to Hire for Attitude and Have More Success How to Hire for Attitude and Have More Success
An expert at recruiting and training service staff shows you how to set up a system that works. Keep repeating and fine-tuning it until you have the perfect process - good staff are available and looking for work! keep reading

How to Improve Internal Communication How to Improve Internal Communication
Some restaurants, cafes and bars assume staff will hear about everything, and others think that notices and emails are enough. But so many hospitality managers and owners complain that staff don't listen, don't care or don't notice - communication with employees needs a shake up! keep reading

How to Avoid Problems With Employee Termination and Dismissal How to Avoid Problems With Employee Termination and Dismissal
This interview deals with dismissal, termination, and how to properly handle employee behaviour that could lead to them being dismissed. The traditional '3 warnings' is often misleading, and needs care in the way it is handled. keep reading

Sample Guidelines for Staff on Use of Social Media Sample Guidelines for Staff on Use of Social Media
There's no avoiding Facebook, Twitter, SnapChat and a wide range of review websites. Staff and managers need guidance on what is acceptable usage - use this template to create a policy that everyone can understand and follow. keep reading

Action Plan to Increase Profits in a Restaurant Group Action Plan to Increase Profits in a Restaurant Group
There are dozens of detailed proposals in this turn-around strategy. Covering menu efficiency, food costs, beverage sales, use of technology, purchasing, staff productivity, management roles, compensation and competitors. No matter what your size of business, you'll find many that apply! keep reading

How to Protect Your Recipes, Menus and Intellectual Properties How to Protect Your Recipes, Menus and Intellectual Properties
Ever worried that someone is copying your ideas without permission? Recipes, menus, designs - even your name. When people see that you're successful, it won't take long for them to borrow your 'intellectual property' - a quick Google search usually gives them most of what they're after! keep reading

Better Food Cost Control using Point of Sale Information Better Food Cost Control using Point of Sale Information
Joe Dunbar is the 'Food Cost Wizard', and it's my pleasure to interview him for this podcast. Accurate data and 'the numbers' are essential to know what's really happening with restaurant and bar sales, production costs and the strengths and weaknesses of a menu. keep reading

How to Build a Personal Profile - For Restaurant Owners, Managers and Chefs How to Build a Personal Profile - For Restaurant Owners, Managers and Chefs
People in hospitality often don't realise that they're 'the most interesting person in the room' at local events. If you're bogged down with running a business, it's easy to overlook opportunities right there in your local area -- with the media, local associations, schools, social clubs and wherever people gather. keep reading

Wine Terminology, Descriptions and Staff Training Wine Terminology, Descriptions and Staff Training
In this interview, Ken Burgin talks with sommelier Rafael Delgado, who's based in Florida.For him, helping customers discover and share the unified story between the food and the beverage program is the secret to successful wine sales, happy guests and repeat visits. keep reading

How to Run Successful Meetings How to Run Successful Meetings
So many meetings don't work - too long or too short, some people talk too much, others say nothing. Important decisions may be forgotten or ignored, and accountability is avoided. Here's how to run short, productive meetings that get results. keep reading

How Restaurants & Bars can get more from their Bank How Restaurants & Bars can get more from their Bank
Banks can be a source of endless frustration. You want to borrow money for a startup, extend credit during a quiet period, or arrange finance for expansion, and the answer always seems to be 'No!'. Most of the time, we just don't know how banks work and how they make decisions. keep reading

How to Create a More Profitable Cocktail Program How to Create a More Profitable Cocktail Program
You've seen plenty of cocktail menus in bars, pubs and fancy venues. Are they profitable, or just an ego trip? Are they designed for popularity and bottom-line results, and how could they be improved? keep reading

How to Make a Family Business Stronger and More Profitable How to Make a Family Business Stronger and More Profitable
Hospitality is built on the back of family businesses - parents who worked hard and established a restaurant, cafe or bar, then bringing some or all of their children into the operation. Or brothers and sisters who work together, creating a business with shared skills and a deeper level of trust than is usual between regular 'business partners'. keep reading

12 Legal Ways to Spy on Competitors & Track Your Own Reputation 12 Legal Ways to Spy on Competitors & Track Your Own Reputation
Are your competitors better at marketing than you? When do they make menu changes? And what are people saying about you? Here's how to stay alert and improve your position in the market. keep reading

#474 - Shortcuts for Efficiency and Cost Control: 2014 Edition #474 - Shortcuts for Efficiency and Cost Control: 2014 Edition
New Year is always a good time to look with fresh eyes at marketing, cost control, staff skills, bottlenecks and your own personal efficiency. Staff are expecting the boss to be impatient with inefficiency and needless expense - take the lead! keep reading

How to Get the Best from Facebook in 2014 - Video Review How to Get the Best from Facebook in 2014 - Video Review
Experienced Facebook marketer CJ Hudson gives his recommendations for attracting more engagement & sales through Facebook - a lot has changed! The days of 'free promotion' are over - much more care is needed with posts and updates. Video includes reviews of several hospitality sites. keep reading

#473 - Shock Tactics to Improve Poor Customer Service #473 - Shock Tactics to Improve Poor Customer Service
Bad news always attracts the most attention. So finding examples of very poor service can be an effective way to show staff the levels of good service you expect them to offer. Here's how to move beyond the usual Good/Bad service examples that no longer make much impact. keep reading

#470 - How to Use Health & Safety to Get Ahead of Competitors #470 - How to Use Health & Safety to Get Ahead of Competitors
Tough regulations and the employer's Duty of Care are here to stay. If you're doing the right thing, let's take advantage of your hard work and standout from competitors who are trailing behind. keep reading

#469 - 12 Ways to Work Out Future Customer Numbers #469 - 12 Ways to Work Out Future Customer Numbers
With smart 'future-watching', you can adjust capacity to reflect the level of expected business. When you avoid surplus staff and unnecessary preparation, profits will increase considerably. keep reading

Restaurant, Food and Beverage Trends for 2014 Restaurant, Food and Beverage Trends for 2014
There's no shortage of predictions at the end of each year about what's ahead. Here are the best of the 2014 trend guides - always useful for new ideas on food, beverages, marketing, customer trends and design changes. keep reading

How to Run a Staff Survey That Gets Lots of Replies How to Run a Staff Survey That Gets Lots of Replies
When the pressure's on and there are problems on a shift - this could be the best time to ask staff for suggestions! But you have to make the survey quick, easy to understand, and easy to fill out - here's how to get some very useful information. keep reading

How to Brand your Business so Everyone Remembers It How to Brand your Business so Everyone Remembers It
Strong visual branding of your cafe, restaurant or bar is one of the best ways to remind people who you are, what you offer and what you stand for. It's much more than just a good logo and colours - it's how and where they are used that will create a strong and lasting impression! keep reading

#462 - 22 Ways to Get Rid of Excess Paper: Office, Bar, Kitchen & Staff #462 - 22 Ways to Get Rid of Excess Paper: Office, Bar, Kitchen & Staff
It won't happen overnight, but month by month you will find more and more ways to stop the tide of forms and paperwork. Your big, profitable competitors are making this a priority - time to catch up! keep reading

How to Set Up a SMS Campaign to Attract Job Applications How to Set Up a SMS Campaign to Attract Job Applications
A good SMS service (there are plenty around) lets you set up a simple, effective 'keyword' campaign so people can text a special word to a mobile number, and get back a job form they can fill out on the spot. A great way to reach people at events, or through signs in your venue. Here's how to do it. keep reading

#456 - 9 Business Facts Every Chef & Manager Must Understand - to keep their job! #456 - 9 Business Facts Every Chef & Manager Must Understand - to keep their job!
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. keep reading

#455 - Measuring Kitchen & Food Cost Performance #455 - Measuring Kitchen & Food Cost Performance
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. keep reading

#452 - How to Cut Excess Stock in Your Kitchen & Bar #452 - How to Cut Excess Stock in Your Kitchen & Bar
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? keep reading

23 Ways to Gather Customer Feedback Fast! 23 Ways to Gather Customer Feedback Fast!
Most customers are willing to give feedback, but the process must be easy and in some cases confidential. Whether it's feedback forms, social media, text messages or online surveys, there are many ways to find out what really people think. And the positives usually outnumber the negatives! keep reading

Excellent Rostering & Staff Scheduling System with Realtime Costing Excellent Rostering & Staff Scheduling System with Realtime Costing
Is it time for an online roster system? Many operators still use pen and paper or a spreadsheet, but these aren't enough to track costs as they happen and communicate quickly with staff. Our recommended system is simple and very affordable, with powerful features. keep reading

How to Audit and Improve the Cycle of Service How to Audit and Improve the Cycle of Service
The 'Cycle of Service' is a very effective method for showing the customer experience from first contact to final departure. It can be used for service improvement, training and auditing, and is a powerful way to improve your reputation for good service. keep reading

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