Restaurant News Ressource (Free subscription) | 08/18/2008
Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of waste in off peak hours. They offered patrons a choice of house brew, hazelnut flavored, and vanilla flavored (regular roast and decaf for all three).
Restaurant News Ressource (Free subscription) | 08/12/2008
In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year). This is tough to swallow with the current trends in food cost percentages. Since the cost of many commodities have risen, the impact of the revenue decline has hurt more than usual. We haven't seen the typical drop in ingredient costs which occur in many recessions....
Restaurant News Ressource (Free subscription) | 07/28/2008
Eliminating the uncertainty of a covers forecast is helpful for everyone in restaurant management. Restaurants with a line around the block estimate with confidence their cover count on a busy night. They are less likely to over staff or miss their production requirements. The long line insures they will hit the maximum cover count.
Restaurant News Ressource (Free subscription) | 07/21/2008
Whenever the economy turns down and discretionary income declines, the advantage shifts from hot new concepts to established names. The recent strike in Hollywood left many new programs without writers. These shows were just starting to build an audience. The strike put plenty of these shows out of the lineup when the strike ended too late. Previous winners survived.
Restaurant News Ressource (Free subscription) | 07/07/2008
... above, I assumed costs would remain constant and the entire $5 increase would make it to the bank.Joe DunbarDunbar AssociatesP.O. Box 579Fairfax, VA 22038-0579800-949-3295
Restaurant News Ressource (Free subscription) | 06/30/2008
As you fight through the current economic downturn, try to find simple ways to improve profits. Recent articles suggest the higher cost of living has resulted in diners who tip less and buy fewer extras (double whammy for servers). When your recently seated guests turn down bottled water or another beverage, ask them if they'd like a nice pitcher of ice water.
QPR REPORT (Free subscription) | 07/22/2008
- Joe Dunbar joins up with Mick Harford and Warren Neil at Luton [Flashback almost 20 years to Luton's March 1989 game against QPR. In the Luton forward line: Mick Harford, Roy Wegerle and Ian Dowie (coming on as sub). And in the Luton defense: Tim Breacker.] Over the years, other ex-Luton players such as Don Shanks, Don Givens, Fraser Digby and to a lesser degree Juergen Sommer and Tony Thorpe...
Restaurant News Ressource (Free subscription) | 07/17/2008
Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition for special event clients is fierce in many markets.
