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home | Tip of the Week
 
Tip of the Week

Tip of the Week

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Want more? More than 120 previous Newsletters are in the Tip of the Week Archive.

#436 - Using Your Strengths to Boost Sales & Loyalty
If you're tired of all the talk about 'tough times' (even if sales are down), let's focus on the many advantages you have in your local area, or because of your independence. . . . keep reading
#435 - How to Manage the Kitchen If You're Not a Chef
If you're accountable for the performance of a food operation, you need to know all about how the kitchen works and move in that space confidently and without apology. . . . keep reading
#433- Real not Fake: 7 Ways to Build a Positive Reputation
Customers are ever-more suspicious of hype, and can learn a lot about your business before they even visit. Consumers find the 'real business' of hospitality endlessly fascinating, so give them information to feast on. Leave the hype and BS to your competitors. . . . keep reading
#432 - New Essentials for the Smart Manager: No More Fossils!
There's a batch of new skills needed by modern managers, plus better ways of handling the essentials: sales, staffing and expenses. Here are some of the key qualities that take a manager from just a 'supervisor with keys' to someone with a bright future. . . . keep reading
#431 - Boosting Bar Profits: 8 Areas for Improvement
Whether it's wine, beer, spirits, juice, coffee or soft-drinks, there are plenty of ways to check and improve the performance and profit-margins of beverage sales. . . . keep reading
#430 - Take Control Again: When Staff Act Like Kids
Ever had your staff talk and act like spoilt children? Understanding 'the games people play' at work (often unconsciously) can be a key to improving relationships and reducing stress. It applies to all ages, not just teens and twenties. . . . keep reading
#429 - How to Boost Your Mid-Week Evening Trade
The key to increasing mid-week trade is to create a special reason to visit. Not just because the food and drinks are cheap, but because the value is fantastic or we get 'special treatment' that's not available on busy Friday and Saturday. . . . keep reading
#428 - Avoid these Three Common Pricing Mistakes
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. . . . keep reading
#427 - 8 Quick Cost & Profit Improvements
A tough economy can reveal surprising opportunities. As your competitors reduce expenses, they often cut muscle, not fat - their marketing is weaker, suppliers are unhappy and customers disappointed. It's a great chance to be the best! . . . keep reading
#426 - Maximising Your Customer's Average Spend
One of the most powerful KPIs is the exact value of Sales per Customers - the Per-Head Spend. But many operators only make an 'educated guess' and fail to identify critical weaknesses. . . . keep reading
#425 - Quick Ways to Boost Manager Skills
Managers are always training others, but what about their own needs? Offering a wide variety of options for experienced staff will lead to more enthusiasm and take-up - everyone needs to be upgrading their skills. . . . keep reading
#424 - Using Job Descriptions to Boost Performance & Results
Just telling someone to 'do a good job' won't guarantee perfection, but if it's clearly written down, at least they know what 'good' looks like. If you don't offer a proper 'road map' you are asking for disappointment. . . . keep reading
#423 - Rules for Staff on Swearing, Bad Language & S*x Talk
Is it worse than before? Yes - TV chef Gordon Ramsay and others have lifted the lid on restaurant and bar language. Swearing and language rules need to be clearly stated so there are no injured staff or customers. . . . keep reading
#422 - Some Different KPI's to Watch in 2013: Dig Deeper
Sometimes a single figure reveals a fresh insight 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. . . . keep reading
#421 - Sharpen Up Your Recruitment Methods for 2013
Good talent is always hard to find. But they're out there, and you need to use the most effective ways to find and attract them. Double-check your recruitment processes so you don't miss out when there's a job vacancy. . . . keep reading
#420 - Fix these Two Tech Essentials Now!
Seriously - can we talk? Two techy things that bale up so many people and cause lots of grief - the first one is annoying to you, and second annoys lots of other people, including customers who want to give you money. . . . keep reading
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