How do you design a great menu?

How do you minimize or eliminate waste in food prep?

What do you need to know about running the financial side of a Restaurant/catering business?

New York Times Slams College Cafeteria

What’s The Lesson Learned From The Bennigan’s Bankruptcy?

Foodservice Industry Icon Chef Gerry Murphy

WOULD YOU LIKE SALMONELLA WITH THAT?

 

 

With Salmonella found in tomatoes, cantaloupes, peanut butter, and now jalapeño peppers, what choices and precautions do your vendors give you?   Has Salmonella affected your business directly? 

 

 

Creating a “4th meal” for schools and universities’

With a challenging economy, what are your feelings about bidding on schools and universities’ business for the upcoming ’08-’09 year? Is there any way to get around the limited profit potential when working with bids for schools in helping them create a “4th Meal?”

How to keep delivery drivers happy?

With gas costing over $4 a gallon, how do you handle your approach to keep delivery drivers happy for your restaurant and/or catering business?   Pay them more an hour, reimburse more per mile?

Smoking Ban!

With some states threatening and some already putting in place a smoking  ban, how do you keep people to stay at the bar and buy drinks? Do you utilize more drink specials and how? 

Recruiting the “Next Generation”

What steps are you taking to actively recruit the “next generation” ( ages 20 to 25) of sales and management into your business? Is our industry doing a good job of recruiting? Do the culinary schools produce enough candidates?