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Archive for the ‘Top-of-the-House’ Category

17 Leadership Best Practices

We’ve been talking a lot lately about Leadership so here are my top 17 hottest best practices. One-On-Ones: (more…)

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Post-Recession Thinking For Restaurant Operators

Stop being afraid of your environment or your market. Stop the spiraling toward commoditization. There are many fewer (more…)

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The Real Reason Restaurants Fail

It is not undercapitalization and it’s not the economy. It is “sameness”! Buildings built the same. Menus taste (more…)

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Questions From Readers

Q: I have been asked to become the GM of my restaurant – I am currently the AM. (more…)

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Cornell Releases Comprehensive Compilation of Wage-and-Hour Laws

A new Roundtable Retrospective from Cornell’s Center for Hospitality Research (CHR) seeks to unravel the remarkable tangle of (more…)

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Operators Who Are So Off My Buddy List

My email’s inbox is full lately of news reports about businesses closing right and left. The level is (more…)

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What To Do Before The Shift Hits The Fan

The fortunate thing about time is that it doesn’t stop. And even a bad shift will eventually end. (more…)

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How Top Operators Increase Profits

Success as an Owner or Operator has never been more challenging, due to increasing competition and higher demands (more…)

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Doing The Math On Discounting

A reader asked me how much you need to sell to make up for insane (my word!) discounting? (more…)

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Prime Costs

Prime Costs are the sum of the Cost of Goods Sold (Food Cost + Beverage Cost) + Payroll (more…)

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“How We See It”

Today’s Hospitality101 Show

Today’s show dealt with several industry topics that include: social media, service, hospitality, marketing, and had brand mentions (more…)

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