Americans Seek Healthy Dining Out
New Report Says Americans Focused on Adventure, Health and Wellness When Dining Out While Still Valuing Convenience and Control.
"Call Customers"
I have always relied on repeat business: the call customers. No matter who they are I have always welcomed them to my business as they are not only wonderful guests to serve. they are my "bread-n-butter". They come in more often, are more willing to favorably consider my suggestions, usually provide a higher level of income, and are my primary source of the time proven "word of mouth advertising".
Reprinted from ProSuccess Magazine (Fall 2001) "Call Customers" © by Paul C. Paz
Chefs' Survey of Top Food Trends Heat Up Menus - Tiny Treats
More consumers seem to be craving a little something sweet as bite-size desserts ranked number one on the National Restaurant Association's list of hot food trends for 2007.
Cornell Study: Coworker Support Is Vital to Restaurant Guest Satisfaction
Good service is essential to ensuring restaurant guests’ satisfaction, and a big part of excellent service is having a guest-oriented server. The question for restaurant managers is how to make that happen.
A new study from the Cornell Center for Hospitality Research finds that creating an environment of supportive coworkers is a key ingredient for maintaining guest-oriented servers.
"Give 'em the Pickle"
Your business is not what you sell, it's who you serve. So . . . Give ’em the PICKLE!
PICKLES are those special or extra things you do to make people happy. It's a hand written thank you note with every order shipped. It's walking the customer to the item they're looking for rather than pointing ... or maybe it's simply calling them by name. The trick is figuring out what your customers want and then making sure they get it. That's the message behind Give ’em the PICKLE!
Bob Farrell's renowned history and success with Farrell's Ice Cream Parlors in the restaurant industry is legendary.
"McDonald's Trys to Keep Employees from Flipping Jobs"
A high employee-turnover rate has been a perennial problem for fast-food restaurants. Last year the rate rose to 130 percent.
Despite rising wages, flexible schedules and even health insurance, the revolving door is turning faster than ever.
Will Diners Still Swallow This?
The New York Times - Published: March 25, 2007
Richard Snead came up through the restaurant industry when bigger was better.
He earned his managerial stripes in the fast-food industry as Burger King, McDonalds and Wendy's waged war over who could offer bigger burgers, more fries and larger cups of soda. Few questioned the strategy, not even after casual dining restaurants embarked on their own supersizing battle in the 1990's.
Recommended Reading
Miscellaneous Food Resources
The Restaurant Managers Handbook
by Douglas Robert Brown
Opening a Restaurant or Other Food Business
by Sharon Fullen
Introduction to Hospitality (4th Edition)
by John R. Walker
The Encyclopedia of Restaurant Forms
by Douglas Robert Brown
Successful Restaurant Design
by Regina S. Baraban
Start and Run a Coffee Bar
by Tom Matzen
The Food Service Professional Guide
by Douglas R. Brown
Restaurant Operations Management
by Jack D. Ninemeier
"Service At Its Best - Waiter / Waitress Training"
For restaurant food server training programs in the hospitality, travel and tourism industries; also a handy reference manual for specific service questions.
(Prentice-Hall Publishers (Pearson Education)
ISB: 0-13-092626-4
"My Secret Life on the McJob: Lessons from Behind the Counter to Supersize any Management Style"
Newman's knowledge of the ebb and flow of customer demand for fast food isn't limited to an academic study, or even to the view from a table in the dining room where he sits on this winter day. For 14 months, Newman went undercover as a fast-food worker, sweeping floors, making burgers and keeping an eye on the dynamics behind the counter in restaurants from Western New York to Florida.
by Jerry Newman - McGraw Hill, 203 pages
"The Strategic Development of Talent"
Formalized career planning serves any number of different purposes, some more emphatically than others.
By: William J. Rothwell and H.C. Kazanas
HRD Press – Amherst, MA
ISBN 13: 978-0-87425-752-2
Second edition: 2003
"The Success Principles: How to Get from Where You Are to Where You Want to Be"
One of the most pervasive myths in the American culture today is that we are entitled to a great life - that somehow, somewhere, someone (certainly not us) is responsible for filling our lives with continual happiness, exciting career options, nurturing family time, and blissful personal relationships simply because we exist.
by Jack Canfield and Janet Switzer
Washington Restaurant Association's "HERO" Book
The WRA has worked long and hard to be the hero of Washington’s restaurant industry. We seek to champion your interests in the political arena, and be your guide through the laws and regulations that can make running a restaurant complex. To this end, we have produced the HERO manual – your Handbook for Excellent Restaurant Operations, and we hope it becomes as invaluable to running your restaurant as the WRA.
The definitive manual for anyone wanting to start a resaurant.
If you are seeking professional assistance, please see our web page at Marshall & Associates - e-mail us at marsconsul@aol.com or by using the no obligation contact form
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