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home | Tip of the Week
 
Tip of the Week
Tip of the Week

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#296 - Menu Profit Improvement - Back to Basics
Does your Menu and Beverage List have real 'profit strength'? Profit Strength is the right combination of popularity and profitability for each and every item, so there are no profitless 'losers', and all the high-profit items sell well. . . . keep reading
#295 - Warning Signs of Staff Fraud and Theft
Are you an Optimist, trusting the good character of your staff? Or trust no-one until they've proved themselves? Employee fraud and stealing is a fact of life in many hospitality businesses - here's what to look for. . . . keep reading
#294 - 6 Price-rise Tactics: Smart Steps to Rebuild Revenue
If your sales have been battered by discounting, now's the time for some careful rebuilding of menu and service prices. But if you just chase (and attract) people who want the cheapest, this article is not for you! . . . keep reading
#293 - 10 Common Problems with Perfect Staff: Be Careful
Do you employ Ms or Mr Perfect? They do a great job, and because of this are often left alone and problems may start to arise. Putting more time into managing top performers can be a much better investment than constantly chasing problem staff. . . . keep reading
#292 - How to Avoid a Price War with Your Competitors
Most customers don't think of price first. Step One is deciding on an area/type of food or bar/theme etc, then for Step Two they start checking the details. Value is a combination of Quality, Quantity, Convenience and Price - make sure your offers tick all 4 boxes. . . . keep reading
#291 - 8 (Free) Google Services We Use and Recommend
Google services put you right under their spotlight, giving so many more reasons to appear at the top of search results. They also make your business more efficient, freeing up time for important marketing and management priorities. . . . keep reading
#290 - How to Make More Sales to Seniors
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. . . . keep reading
#289 - When You've Chosen the Wrong Person to be Manager
It's a worldwide problem: many people are in management roles and can't handle the responsibilities given to them. There are 10 Key Areas they need to manage in their Personal, Information and Decision-making roles - are your managers up to the task? . . . keep reading
#288 - 5 Essentials for your Staff Manual in 2010: up-to-date?
A good Staff Manual isn't long and complicated, or a dump-bin for every new memo or brainwave from the boss. There are 5 areas where policy is often behind the times: does your Manual reflect the real world of 2010? . . . keep reading
#287 - 3 Fast Ways to Increase Menu Profits
Here's how to increase customer spending and profits as quickly as you can reprint the menu. It makes sense: New Year = a new look to the menu and a better bottom line! . . . keep reading
#286 - Don't be Boring: Sharing the News & Looking Good in 2010
Customers want fresh, not stale, and for a few weeks, people are asking 'what's new this year?' You need regular fresh content and new angles to attract attention. Start the year with a splash... . . . keep reading
#285 - Happy Yet? Creating More Pleasure at Work
This has been a tough year, and you've tried to keep smiling while customers feel nervous, unhappy and miserable. There are many ways to 'build in the fun' so it doesn't depend on having a comedian at the bar. . . . keep reading
#284 - Making Sales Figures Easier for Staff to Understand
Explaining results as a 'strike rate' shows performance, sales and productivity quickly and easily. Here's how to take figures you already have and make them understood in a way that everyone 'gets'. . . . keep reading
#283 - When is it OK to say NO to a customer?
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. . . . keep reading
#282 - 12 Ways to Forecast Future Customer Numbers
Restaurants, hotel and bars can be a lot smarter at 'future-watching', so they can adjust staff and capacity to reflect the likely demand. It's not just caterers who have the advantage of knowing exactly how many to serve! . . . keep reading
#281 - Using 'criminally bad service' examples to Improve Performance
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
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