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Restaurant Resource - Profitable Hospitality Articles

Saturday August 30th, 2008

Next	Page 1 of 4

	Food & Beverage - 7 Pricing Tricks: how many can you use? - By Ken Burgin
	With customers searching for value and the best deal, pricing strategies need to be smarter than ever.


	2008-08-26	Food and Beverage	more...

	Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken Burgin
	When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.


	2008-08-13	Food and Beverage	more...

	Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
	Can't we just wait for the problem to go away?


	2008-08-05	Employment	more...

	Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
	Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...


	2008-07-29	Food and Beverage	more...

	The Fraud Triangle: Could it Apply in Your Business? - By Ken Burgin
	Ever had a trusted employee rip you off? When I spoke with a bar owner last week, she was still in shock after uncovering a six-figure fr...


	2008-07-16	Management	more...

	One Simple Question that Unlocks Sales, Growth & Loyalty - By Ken Burgin
	You may have run surveys before: with restaurant or cafe customers, in hotel guest rooms or for club members. The results can be useful, ...


	2008-07-08	Management	more...

	How to Make Safety a Marketing Plus, Not a Nuisance - By Ken Burgin
	We all know about the bureauracy: forms to fill out, insurance costs, extra training and endless inspections.


	2008-06-25	Management	more...

	Making Job Descriptions Work for You - By Ken Burgin
	Can a Job Description guarantee perfect work?


	2008-06-18	Employment	more...

	Rising Fuel Costs: Reducing the Impact - By Ken Burgin
	Waiting for fuel costs to fall? Dream on.


	2008-06-03	Food and Beverage	more...

	Anxious Customers & Environmental Demands: Trends from the Chicago Restaurant Show - By...
	The 2008 Trends Tour to Chicago & Las Vegas is just completed. Now it's time to digest the latest themes and information gathered from hu...


	2008-05-27	Food and Beverage	more...

	Using Downtimes to Boost Production & Cut Costs - By Ken Burgin
	Downtime is when staff cost nothing for the extra tasks you give them.


	2008-05-21	Food and Beverage	more...

	15 Ways to Measures Staff Costs and Productivity - By Ken Burgin
	Labour cost and performance is everyone's big issue.


	2008-05-06	Food and Beverage	more...

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