Is Your Restaurant Really Different…or Do You Just THINK It Is?
By Kevin Levi
Can you honestly say that your restaurant stands above the rest (in your area or culinary specialty)? In your heart of hearts you likely believe this is the case, but how can you be sure? I mean, how well do you really know the competition? Read the story »
T.E.A.M. Coaching
Want To Achieve Greater Results in Your Business Through the Leaders of Your Business?
Great leaders get great results; without dynamic leadership, businesses will not grow and succeed.
Give Your Leaders What They Need! Read the story »
How to Differentiate Your Business
By Kevin B. Levi
Rules of Business Positioning
1. Differentiation is a business imperative today, not only in terms of a company’s success, but also for its continuing survival.
2. Truly understanding how and why you and your business are better than the competitions’ is essential to true business success.
3. Succinctly and effectively communicating your value proposition to customers and substantiating your claims will drive your business. Read the story »
The Intervention
Are you at the end of your rope? Are you desperately needing answers to your operations problems and wish you could just start over in some places? Well now you can! Read the story »
Top of the House
We’ve been talking a lot lately about Leadership so here are my top 17 hottest best practices. One-On-Ones: The best tool that...
16 Important Points To Consider Before You Hire A Hospitality / Food Service Design ConsultantBy Lu Schildmeyer 1. Objective Advice. Consultants who are paid fees for there design and specifications are more likely to give you...
Recent Interviews With JeffreyMarketing 101
By George W. Daye, III It is a typical Saturday night shift at a local steak and seafood restaurant. All tables are seated with hungry...
Why Your Restaurant Needs A Marketing PlanOr is it enough that people come because the food and service are good. Certainly, if your tables are full every day, you probably...
Cause MarketingWhat do you stand for? Today, restaurants must express their humanity and values in authentic and emotionally compelling ways to reach...
Back of the House
A major part of your prime cost is food cost. Food cost can be calculated as follows: Net food purchases/ Net food Sales (Net means...
85 Percent of Consumers Eat Desserts at Least Once a MonthCHICAGO–(BUSINESS WIRE)–New research from foodservice consultancy Technomic found that virtually everyone enjoys...
Cutting Boards 101“Usually, a cutting board will tell you when it needs to be replaced — when it begins to discolor and has too many grooves...
Front of the House
Two incidents in the last three days while dining out has me thinking that a trend in bad service is developing. I call it “blame...
Beverage CostsBeverage cost needs to be broken down into the following categories: Wine Cost: Net Wine purchases/ Net Wine Sales Liquor Cost,...
Is This Any Way To Act In A Restaurant?Eating out this week, these are actual quotes used by service staff and managers to address myself, my guests or others around us. 1....
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