Monthly Archives: June 2012
While it’s true that people aren’t as receptive to email as they once were- mostly because we all now get so much junk- it is still a very effective way to reach people.
And just like with regular mail- people will open and read mail they want to get- so you just have to make sure your restaurant is a place people want to be reminded to come back to eat at again and again!
The following article has some tips on how to do it and how often and so on. The most important thing you can do, however, is simply … Keep reading
The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books, she specializes in travel, culture and education.
New and existing restaurant owners understand the need for customer safety. From food prep to emergency lighting, a variety of precautions ensures the safety of employees and diners. To operate a safe restaurant without breaking safety violations, consider implementing safeguards in several areas.
Food Prep in the Kitchen
Restaurant safety begins in the kitchen. Start by making sure the kitchen layout has plenty of room for employees to safely maneuver with hot pots and pans. Clean up spills immediately, … Keep reading
A lot of times you think of a restaurant success story in terms of someone rising up from a lower position to attain the level of owner. But that isn’t always the case. Many restaurant owners who become successful actually moved over from already being successful in other areas.
You probably see this most often in franchise owners- people who made a good living in other careers taking some of their income and investing it in a restaurant franchise as a way to diversify and continue to build on their success.
But there are certainly other paths to get there as well. The following story is about a dentist who followed the rest of her family into the restaurant business … Keep reading