Library Restaurant Facts

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MAY VOL I - I

 

WHAT EXACTLY WILL THE RESTAURANT BUSINESS BE LIKE WHEN THEY REOPEN?

MAY VOL I - II

 

DARK KITCHENS ARE HERE TO STAY?

MAY VOL I - III

 

THE ERA OF ALTERNATIVE SERVICE HAS BEGUN?

MOM & POPS RESTAURANT WILL SURVIVE?

DOES YOUR RESTAURANT HAVE DIRECT CONTAMINATION?

JUNE VOL II - I

 

EXTERNAL SALES

STRATEGIC & RECOVERY OPERATION PLAN

CREATE & DEVELOP HIGH-PERFORMANCE TEAMS FOR YOUR RESTAURANT

JUNE VOL II - II

 

IS YOUR HOME DELIVERY SYSTEM HELPING OR DAMAGING YOUR RESTAURANT?

DO YOUR WANT TO HAVE A SUCCESSFUL RESTAURANT?

CONTROL AND IMPROVE YOUR FOOD COST

REDUCE FOOD WASTE IN YOUR RESTAURANT

JUNE VOL II - III

 

MORE ABOUT THE DISSATISFIED CUSTOMER

HOW WILL THE NEW BEGINNING OF MANY RESTAURANT BE LIKE?

ANOTHER WAGE OF C-19 COULD ARRIVE, WOULD YOU BE READY THIS TIME?

JULY VOL III - I

 

ARE YOU RUNNING A RESTAURANT?

COACHING AND DELEGATION FOR RESULTS.

JULY VOL III - II

 

DO YOU WANT TO HAVE A SUCCESSFUL RESTAURANT, START WITH THE BASIC.

IS YOUR RESTAURANT RE-OPENING STRATEGIC PLAN READY?

EXPANSION STRATEGIES

AUG. VOL IV - I

 

7 DEADLY SINS THAT MANY ORGANIZATIONS COMMIT WHEN TRYING TO FRANCHISE

CAN I FRANCHISE MY BUSINESS, THEN WHERE DO I BEGIN?

AUG. VOL IV - III

CREATING A GREAT GAME PLAN IN ADVANCE CAN SAVE YOU A LOT OF TIME, FRUSTRATION, AND MONEY.

THE ART OF HOW TO OPEN A NEW RESTAURANT.

SEP. VOL V - II

 

STILL, HAVING A BAD OPERATION?

WHERE IS THE RESTAURANT INDUSTRY HEADED?

ANOTHER WAGE OF C-19 COULD ARRIVE, WILL YOU BE READY THIS TIME?

OCT. VOL VI - I

 

DO YOUR AREA, OPERATIONS AND FRANCHISE MANAGER SPEND THEIR TIME COVERING HOLES AND EXTINGUISHING FIRES?

DO YOU HAVE MANAGER OR SOMEONE WHO OPEN AND CLOSE THE RESTAURANT DOORS?

PERFORMANCE & DEVELOPMENT PLAN

OCT. VOL VI - III

 

SHOULD I BUY A FRANCHISE OR MAKE MY OWN CONCEPT?

DON'T OPEN A RESTAURANT JUST FOR THE SAKE OF IT, OPEN AN EXPERIENCE, NOT JUST A RESTAURANT.

AUG. VOL IV - II

 

C-19  DOES YOUR RESTAURANT OPERATION REALLY COMPLY WITH ALL CLEANING AND SANITATION PROTOCOLS?

ANOTHER TYPICAL CASE OF OPERATIONAL BLINDNESS; FOOD CONTAMINATION.

SEP. VOL V - I

 

RETURN TO YOUR ROOTS

STAFF DEVELOPMENT

OCT. VOL VI - II

 

ENHANCE YOUR FRANCHISE SUPPORT WITH TRULY PRODUCTIVE VISITS

NOV. VOL VII - I

 

IS YOUR RESTAURANT IN A COLLISION COURSE?

DEC. VOL VIII - I

 

The impact of this pandemic is far from over, and for many restaurant operators to think that next year will be the end of the pandemic would be a fatal mistake.

JAN 21'. VOL IX - I

 

SOME LESSONS NOT TO BE FORGOTTEN TO IMPROVE PRODUCTIVITY AND IF YOU WANT YOUR BUSINESS TO SURVIVE.

MARCH 21'. VOL X - II

 

Virtual kitchens are killing traditional full-service restaurants?

The expansion operational plan or the opening of the first restaurant should include everything related to the design and operational coherence of the restaurant.

APR 21'. VOL I

 

Lessons from the past that must be learned and applied ... if you want a successful restaurant!

APR 21'. VOL III

 

Quality, Service, and Cleanliness; operational
pillars that should never go out of style!

MAY 21'. VOL I

 

The top three customers complain.

What do restaurant businesses that have high
turnover have in common?

JUNE 21'. VOL I

 

Buying a franchise without deep research could change your life.

What to do? Before spending a single penny,
it would be best to have a good franchise lawyer and franchise consultant

MARCH 21' VOL X -III

IS YOUR RESTAURANT READY FOR A NEW BEGINNING?

HOW OFTEN ARE OPERATIONAL
AUDITS CARRIED OUT IN YOUR
RESTAURANT? - Cross-contamination

APR 21'. VOL II

 

What is not measured, can not be evaluated!

Passion, creativity, and determination are must-haves in the restaurant business, however, if the numbers do not add up,
something is not being done right!

JUNE 21'. VOL II

 

Many of the causes that generate staff
turnover begin due to poor management.

The associated costs and consequences
are more expensive than you may think because of the impacts on each and all areas of the business.