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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. . . .
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#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. . . .
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#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. . . .
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#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. . . .
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Restaurant Management
