It’s amazing how few restaurant operators capture the sales opportunities the menu offers. It’s too bad, because it’s a great selling tool that can be enhanced by suggestive selling and table-tent promotions. So, from a business standpoint, it’s best to convince your customers to purchase the most profitable items, using the least manpower. Below are tips on how to use the menu to increase profitability.

When customers dine out they’re expecting a variety of experiences, but in order to provide a memorable one, it’s important that service staff and management connect with the guest.

So what is the guest connection? Many restaurateurs believe the most important duty a server has is to wait tables with efficiency, taking on as many as possible to maximize sales. However, sales maximization should be a long-term goal, rather than a short-term consideration.

Mapping financial projections through solid research and planning

I was recently approached by newcomers to the industry with a puzzling question. They asked why the bank did not buy into their financial projections for a new pizza parlour.

Why personnel selection is no poker game