You only have one chance to make a good first impression. This adage is especially true in the case of writing and distributing a press release to the media. Sloppy, inaccurate and pointless releases are the first to hit the bottom of a reporter’s trash can. To make sure yours isn’t one of them, consider these suggestions:
It is better to not send a press release at all than distribute one that is plagued with typos and inaccuracies. Make sure you thoroughly proofread the copy and provide the necessary contact information.
Professional restaurant consulting is an increasingly common service that is provided in the restaurant and hospitality industry today. In part it’s because restauranteurs, owners and management alike are looking for help in growing, turning around or opening their businesses and have realized that a non-biased professional opinion and plan is an effective resource.
Still across the country, thousands of restaurants go out of business every year – sometimes before they celebrate their first anniversary. Many dining establishments can avoid the same fate if they implement the guidance of a seasoned restaurant consultant who can help in every aspect of operations.
What is an Operational Analysis and how does it work?
In this article we’ll answer these questions and explore the benefits of an operational analysis.
Regardless of what industry your business serves, it never hurts to have a knowledgeable third party look at every aspect of your operations to identify potential areas of improvement. If you are a restaurant owner who is struggling, an in-depth study from a restaurant consultant can save your livelihood and help you rebound.
These places needed a consultant!
Spring has sprung and with the new season comes great produce!
Time to visit the local markets, stock the fridge/pantry and start working on new recipes.
Below is a guide to the season’s offerings.
Look for these spring fruits and vegetables at the market for the best flavor (and value) when in season. Note that specific crops and harvest dates depend on the climate of your region (see regional and state-specific seasonality guides for details).
Taking Small Steps to Achieve Larger Goals
A well-organized weekly plan can truly make the difference between a growing profitable establishment and a drifting restaurant. Whether you are running a small “mom & pop restaurant”, a high volume casual restaurant, a theme restaurant, a fine dining restaurant, any food service venue or bar, the fact is the same… You must be organized and have measurable systems in place to be successful. Another truth is, “It doesn’t happen overnight”. In order to reach those long term goals, restaurant owners and operators should focus on likeminded and beneficial short term goals.
Increase your Restaurant’s Profits
There are several steps involved in increasing your restaurant’s profit margins.
First you need to evaluate your business, or have a non-biased professional conduct an in-depth operational analysis. An operational analysis will identify any areas that need improvement and a plan of action will be delivered to you as a guide on how to implement the new procedures.
In most cases, several minor changes in your daily operations can have a significant positive impact on your overall profitability and your way of life.
Opening a Successful Restaurant
Owning a Restaurant is hard work, but it can also be very rewarding. Ask any succesful restaurant owner, and they will tell you about their start up story and all the long hours they put into their business. If you do your homework, you’ll have a better chance of success. Most accomplished owners continue to educate themselves and are always looking for ways to optimize their sales and streamline their business, allowing more time for quality of life. And that’s really what it should boil down to… owning and operating a successful business with ease.