The 3 Dumbest Things Your Servers Are Saying & Why It’s Hurting Your Business

Posted by on Oct 29, 2013 in "The Smoking Log" | Comments Off on The 3 Dumbest Things Your Servers Are Saying & Why It’s Hurting Your Business

It starts with “Hi, my name is Jordan and I’ll be your server tonight.” When customer asks, “What’s good here?”, server replies, “Everything.” Then after the food arrives, server asks “How’s everything?” All of above are mindless, boring, predictable clichés that customers hear over and over again. These expressions reduce the chances that any meaningful, relationship-building conversation will take place between your servers and their guests. And...

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Are You Cut Out for the Restaurant Business?

Posted by on Oct 15, 2013 in "The Smoking Log" | Comments Off on Are You Cut Out for the Restaurant Business?

Going Into the Restaurant Business With Eyes Wide Open Marty Bombenger….KEY WEST & FLORIDA KEYS RESTAURANT BROKER  (305) 310-1982 Even for businesspeople who have been successful in other industries,  opening a restaurant can be one of the most challenging yet fulfilling  entrepreneurial ventures one can encounter. Each year tens of thousands  of people begin the process of creating a new restaurant. Their chances  of success often hinge on how...

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How to Find Investors & Raise Startup Capital for Your First Restaurant

Posted by on Oct 15, 2013 in "The Smoking Log" | Comments Off on How to Find Investors & Raise Startup Capital for Your First Restaurant

Getting a small-business loan was fairly easy because the boat served as the  primary collateral. My partner and I put up some cash and he added a small bit  of real estate to round out the collateral needs. The total investment was  $80,000. When it comes to restaurant financing, investments of $100,000 or less are  typically financed in much the same manner. The owner/operator will usually  contribute a portion of the capital and then seek the remainder of the financing  needs through their bank,...

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Seven Steps To A Better Menu…

Posted by on Oct 3, 2013 in "The Smoking Log" | Comments Off on Seven Steps To A Better Menu…

Food and labor cost, waste and high-demand items all figure into the right menu mix. Delicious food, great service and a comfortable, clean interior all loom large in a restaurant’s chances of success, but often that formula leaves out one essential ingredient: the right menu balance. Engineering a profitable menu can be a painful and complicated process, but in the end, this kind of discipline can pay off. Maybe you’ve analyzed all your recipes and know your food costs to a decimal point. But did you consider...

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16% of Yelp Restaurant Reviews Are Fake, Study Says

Posted by on Sep 27, 2013 in "The Smoking Log" | Comments Off on 16% of Yelp Restaurant Reviews Are Fake, Study Says

New York has cracked down on fake Yelp reviews, and new research from Harvard Business School suggests that such vigilance might be necessary. According to a study (pdf) titled “Fake It Till You Make It,” nearly 16% of all Yelp restaurant reviews in the metropolitan Boston area are fake. Not surprisingly, the phony reviews also tend to be “more extreme” (either positive or negative). The study has findings about why restaurants might write or procure both positive and negative fraudulent...

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