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  Hotel Industry Trends - Food and Beverage

Friday May 16th, 2008 
 Next :: Most Read Page 1 of 2  
Dunbar Associates Food & Beverage - Food Cost and Portion Size - By Joe Dunbar
Would your restaurant guests welcome smaller portion sizes for a similar check average? After a week on the road dining out each day, I believe the answ...
2008-05-12   Food and Beverage more...
 
Profitable Hospitality 15 Ways to Measures Staff Costs and Productivity - By Ken Burgin
Labour cost and performance is everyone's big issue.
2008-05-06   Food and Beverage more...
 
Cornell Center For Hospitality Research Cornell Restaurant Report Finds Tip Guidelines Can Boost Tips
But When Service Is Haphazard, Watch Out! - According to New Online Restaurant Report, Designed for Owners and Managers
2008-04-30   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Smaller Portions or Higher Prices? - By Joe Dunbar
We bought a loaf of fresh baked whole grain bread at a local bakery today. Something about the loaf was different. This loaf was about the same dimensio...
2008-04-28   Food and Beverage more...
 
Profitable Hospitality Common Problems with 'Perfect' Staff: Be Careful - By Ken Burgin
Do you employ Mr or Ms Perfect?
2008-04-22   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Menu Specials Strategy - By Joe Dunbar
The economy continues to make consumers jittery. Discretionary income is in decline in many regions of the country. Restaurants featuring quick and chea...
2008-04-21   Food and Beverage more...
 
Profitable Hospitality Avoiding Mistakes and Losses with New Staff - By Ken Burgin
These days, we're all in the business of 'sellling' jobs to applicants: we need to get it right from the first day.
2008-04-17   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Changing Your Break Even Point - By Joe Dunbar
After receiving an above average response to my 'Do You Know Your Break Even Point?' post, I'd like to answer those who seek ways to lower their number....
2008-04-15   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Leaner Menu Equals Lower Food Cost - By Joe Dunbar
Many restaurant operators endlessly search for new menu ideas. This strong focus creates bloated menus which are difficult to manage. Forecasting demand...
2008-03-27   Food and Beverage more...
 
Profitable Hospitality Food & Beverage - Maintaining Sales When Customer Numbers Fall - By Ken Burgin
When times are tough, there's a lot you can't do: the weather, employment rates and economic policies are all outside your 'circle of influence'.
2008-03-25   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Restaurant Prime Cost Savings - By Joe Dunbar
With the government now announcing a recession (vs. slow growth scenario), we can officially start looking for more ways to cut costs. Will the consumer...
2008-03-20   Food and Beverage more...
 
AH&LA Case Studies Book from EI Focuses on Food Service Management Issues
Readers must take a business perspective in dealing with challenging management situations presented in the second edition of 'Case Studies in Food Serv...
2008-03-18   Food and Beverage more...
 
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