The one area green restaurant planning can improve upon and get noticed by customers is the restroom that your foodservice establishment provides for them. Think about it? Why do the major restaurant chains all have specific policies and procedures on the upkeep? Better yet, take that same focus when creating your plan to go green.…
Following the latest trends is an important first step in developing a new restaurant bar business plan or updating and refining an existing one. Equally important is to incorporate those trends that have legs – in other words staying power – to provide an ongoing return on investment. Here is a look at five we…
With the New Year almost upon us, here is a good synopsis of the Health Care Security Ordinance (HCSO), courtesy of the restaurant industry analysis department at Golden Gate Restaurant Association, if you operate a business in San Francisco. Several provisions have been updated in the new ordinance and take effect on January 1, 2012.…
Several concepts and designs are worth looking at if you will start a restaurant, change a bar or renovate a hotel this year. Some are here in the USA, another not far. Here are three excerpts on these new design projects from HA+D at Hospitality World Network: 1. The Bar at Paramount Hotel in New…
During bad economic times, success with any new restaurant is often learned from those in our industry who failed… Your business plan to open a restaurant, especially multiple locations, in a recession should include avoiding these pitfalls that can help you do it right the first time. Here are ten reasons to consider even when…
The marketing aspect of your restaurant business plan is the often the most critical and hardest area to get right. However, night clubs are a good parallel to restaurants in that being “hot” is what makes or breaks and separates the next venue from the rest of the competition. On that note, this is a…
Many a restaurant owner and operator in California says this restaurant consultant is concerned about how to administer the meal and rest breaks for employees in an industry that has low profit margins and high staff turnover. The recent upcoming ruling on the Brinker case will impact that concern, hopefully in a positive way but…
There was a study published this week from another restaurant advisor on the current state of the economy and the long road still ahead for the foodservice and hospitality industry. In essence, it says that “innovation” will be the key to a rebound – not growth, which epitomized many restaurant chain stories prior to the…
The latest stories we follow in our restaurant management consultant group focused on the strongest retail markets, increased food costs expectation and more signs of trouble for a major chain among already saturated foodservice concepts. Here are those summaries and our take on it: Like retail, restaurants enjoy the same customer density and growth patterns…
Stories we follow in our restaurant management consultant group covered lawsuits and brands and while Taco Bell recovered from beef issues in its advertising, there was economic growth amidst several upcoming foodservice chains. There is also a good article talking about how Twitter is fast replacing e-mail as the instant marketing vehicle. Here are those…