Restaurateurs know that a web site is the most basic and effective way to attract and maintain customer relationships. And while many restaurant owners want to have modern elements on their websites, time and cost often hold them back. Adding the most modern element - video - to your website… in a way that is affordable, [...]
Full ArticleThursday, August 21, 2008
What makes a twelve-dollar hamburger worth twelve dollars? Hint: It’s not just the Certified Angus Beef. To differentiate yourself in the restaurant business—and make that burger worth the price—you have to be innovative, creative, irreverent and unpredictable. At least that’s what works at Hard Rock Café, where customers don’t just pay for those twelve-dollar burgers, they line [...]
Full ArticleMonday, July 14, 2008
One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage [...]
Full ArticleTuesday, July 1, 2008
As a former Yelper, I can honestly say, I’m scratching my head over why certain restaurateurs put so many eggs in the Yelp basket. The appeal of this mostly-popular-among-Gen Y-user-generated-content site is two-fold, catering to innocent restaurant-goers seeking a quick online review of a certain eatery as well as those who want to open an account, [...]
Full ArticleThursday, June 5, 2008
Howard Moskowitz has consulted many companies in the food industry to help them discover profitability through offering variety. Clients include Pepsi, Prego, Ragu and many others. I recommend watching this video of author and speaker Malcolm Gladwell as he details revelations of Howard’s research and life experiences. Things to note: People don’t often know what they want There [...]
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Monday, January 5, 2009
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