Monthly Archives: February 2013

Five cost-saving ideas for restaurants

Restaurants are one of the most difficult businesses to own and operate because it is so easy to become overwhelmed with operation costs. For this reason, creative penny-pinching can become somewhat of an art form. Here are five simple ideas … Continue reading

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Selecting and pricing wines to maximize profit

Alcohol sales can increase revenues by about 20% for small restaurant establishments. How do you decide what wines to serve and how much to charge? At fine dining restaurants, serving wine is an art form. Patrons want a diverse selection … Continue reading

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Special Lease Clauses

IMPORTANT TRANSACTION ADVICE FOR BUYING A RESTAURANT When you open a new restaurant, it is rarely a turn-key operation. You often have to do some renovations prior to opening. This may include minor cosmetic changes, or even a complete gut … Continue reading

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Genius Idea to Get Employees to Clean Enthusiastically

Let’s face it – unless you’re hiring ambitious germaphobes, it’s tough to find employees who want to clean your restaurant to the pristine standard you would like to set. Cleanliness is crucial to successful restaurant operations – both in terms … Continue reading

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The Nuts and Bolts Needed to Get Your Restaurant or Business Open

Know what licenses, permits & certificates you need for your business. Owning a business, particularly a bar or restaurant, is a big commitment and requires organization and attention to detail, as there are a lot of responsibilities to handle simultaneously. … Continue reading

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Youth hockey tournament reveals lessons in convenience and branding

My family went on a trip to a hockey tournament in Cleveland this past weekend. As many teams do, the families posted an emblem with the family’s surname on the hotel room door so the teammates could find one another. … Continue reading

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Birds of a feather flock together for a reason

Restaurant owners often see other restaurateurs as competitors, but I’d like to rethink this perspective. Other restaurateurs are also your colleagues. Who better understands the challenges you face? Other restaurant owners can be great contacts to put you in touch … Continue reading

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Increasing profit margins

I heard a veteran restauranteer’s theory for increasing profit margins. He raised lower-priced menu items more than the higher-priced menu items. Why? He believed that the customers who ordered the high end menu items were there for an evening dining … Continue reading

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BOOK REVIEW Beer: Tap Into the Art and Science of Brewing by Charles Bamforth (3rd ed)

For anyone interested in beer and brewing, this is an excellent resource. If explores the history and role of beer, the brewing process and current trends in the industry. It explores into the different styles of beer, its recognized health … Continue reading

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Lifestyle Discrimination Suits a New Trend

There is a new flavor of discrimination suit being lodged by employees – the lifestyle discrimination suit. Employees alledge discrimination when their “lifestyle choices” are prohibited in the workplace. These include lifestyle choices such as tattoos, piercings and cross-dressing. These … Continue reading

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