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

Tip of the Week - Archive

More than 120 Tip of the Week newsletters are included here for 1st Class Members.

The most recent newsletters are available for public access in the Tip of the Week Department.

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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.

#340 - How to Sell More Group and Party Bookings
Are your functions and event offers designed for tight budgets? Easier, shorter and better value are the words that make customers happy - use this checklist to rework your offer for a much more competitive market. . . . keep reading
#339 - How to Give Critical Feedback to Staff - an Essential Skill
Senior management are tired of line managers and supervisors who don't handle simple discipline. If a supervisor won't deal with incompetence, you may lose yet another good worker who says 'enough!' The ability to give honest, critical feedback is a key skill for good leaders. . . . keep reading
#338 - 2 Essential Videos for Cost & Profit Improvement
Sometimes it's quicker to 'watch the movie', especially for explaining financial concepts. As costs and profit margins are reviewed in detail, take another look at these 2 popular Profit Videos, and share them with staff. . . . keep reading
#337 - Better Crisis Protection: Floods, Fire and Earthquake
How would your business handle a catastrophe like the floods in Australia? Tragedy can give a jolt to our complacency: how quickly could you restart? Would insurance provide money for next week's rent and wages? What would the bank say? . . . keep reading
#336 - 10 x 5-minute Cost Cutters to Start the Year
New year, better methods - make use of the first weeks of January to look closely at costs and efficiency. Staff are expecting some 'new year resolutions', so strike while there's an opportunity to shake up lazy ways, waste and inefficiency. . . . keep reading
#335 - My Best Online Marketing Tools for 2011
The challenge is to keep up with new information, changing trends, mobile jobs and constant communication. Here's my list of tools that keep me efficient and on top of a fast-changing industry. . . . keep reading
#334 - 10 Ways to Help Visitors Spend & Recommend
When hospitality people travel, it's hard not to notice how others deliver food, drinks, atmosphere and service. We often see missed opportunities, and hope we're not making the same mistakes. . . . keep reading
#333 - 8 Interesting Numbers to Watch in 2011: Not the Usual
Sometimes a single figure can reveal something surprising 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
#332 - No Hype: Build Strong Employee Loyalty in 2011
As you build a loyal, engaged team, you'll become a magnet for positive, energetic people. The talent shortage is still a big issue, but you can be well ahead of your competitors by making these key words of 'motivation', 'loyalty' and 'engagement' a priority. . . . keep reading
#331 - Maximising Your Customer's Per-Head 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
#330 - Fraud Prevention: Pre-Christmas Checklist
Are you less careful about stock and money when it's busy? We've all taken shortcuts, but this year the stakes are higher, margins are thinner and thieves more resourceful. More checks are needed. . . . keep reading
#329 - 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
#328 - 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
#327 - How to Fight Back Against Discount Competitors
When competitors slash prices, it's easy to panic. Before you join them on a discount death-spiral, make a list of what else you offer. Are they really competitive? Now's the time to explain your offer in more detail and much more assertively. . . . keep reading
#326 - 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
#325 - No-Fail Job Ads: How to Get the Phone Ringing with Good Applicants
Most job advertisements don't get the desired response. They're the same old 'megaphone' announcements that make a venue sound desperate, not attractive. A smarter way is needed to atract talent. . . . keep reading
#324 - Manager Weakness: Key Issues & New Essentials
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
#323 - 8 Pricing Tricks: How Many of These Can You Use?
With customers searching for the best deal, pricing strategies need to be smarter than ever. It's essential to know the supply cost and competitor pricing, but there are many other 'tricks of the trade' that help customers to say yes! . . . keep reading
#322 - 8 Ways to Make it Easier for Customers to Spend More
When money's tight, nothing should stop a customer making a purchase. But sometimes we make it hard for them - now's the time to remove any bumps or irritations that stop people spending whenever they want to. . . . keep reading
#321 - Honesty & Integrity Questions for Staff Interviews
To find out about the ethics of someone you're interviewing, it's important to probe their experience and the dilemmas they faced in past employment. Behavioural interviewing techniques are the key to doing this well. . . . keep reading
#320 - Waste Control: Take a Closer and Harder Look
One of the main problems with waste control is the lack of useful data. If you're concerned about waste control, check these problem points to see where improvement is needed. . . . keep reading
#319 - Bad Boss, or Not? How to Improve Manager Effectiveness
Good managers aren't usually walking the streets looking for work, and there's a lot you can do internally to raise the skills and standard of your existing supervisors, chefs and managers. . . . keep reading
#318 - How to Avoid 'Panic Recruitment' Mistakes
Panic happens when you're not prepared. But we know that staff move around - it's the replacement process that needs upgrading. The luxury of choosing from a long line of applicants is gone forever, and a new marketing approach is needed. . . . keep reading
#317 - CyberBullies: Protect your Staff and Business
With young staff living on their phones and free of inhibition, it doesn't take long for harassment to start, especially in large organisations. Cover yourself: update policies & monitoring to protect staff and business. . . . keep reading
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