A recent study finds that restaurants promote more low-calorie specials on Tuesday than any other
- The go-go gadgets. Durocher, Joseph // Restaurant Business;1/20/95, Vol. 94 Issue 2, p112
Presents guidelines for running a restaurant for take-out and delivery operations. Focus on speedy service; Planning of operating procedures; Design of work stations; Cooking equipment; Food packaging; Home-delivery services.
- Hot Concepts! winners turn up heat, say re-creation is mother of invention. Ruggless, Ron // Nation's Restaurant News;10/16/2000, Vol. 34 Issue 42, p70
Highlights a panel discussion among winners of the 'Nation's Restaurant News' Hot Concepts! 2000 which focused on food service management aimed at keeping restaurants fresh and new for the consumer. Making reinvestments to stay ahead of the consumer; Growing the business slow but steady.
- UNIVERSITY OF BIRMINGHAM TAKES CONTROL. // Caterer & Hotelkeeper;8/31/2012, Vol. 202 Issue 4743, p32
The article reports that a management information and stock system has been installed by the University of Birmingham, England, which allows managers to run reports on the performance of individual outlets or items purchased.
- Taking care of business: Execution, employees are key. // Nation's Restaurant News;12/13/99, Vol. 33 Issue 50, p89
Emphasizes the importance of restaurant management, as discussed at the fall session of the 1999 Foodservice Financial Forum held in Dallas, Texas. Factors contributing to the success of a restaurant; Importance of having a sophisticated delivery system and a daily menu; Incentive system at...
- Learn from retail management: Build profitable volume for an entire category, not just a product. Risom, Sven // Nation's Restaurant News;07/31/2000, Vol. 34 Issue 31, p22
Discusses benefits of category management on the foodservice business. Original development of category management to address the changing consumer-and-retailing environment for consumer products; Lessons provided by the retail-category management for the foodservice industry; Maximizing...
- Introduction. WENTZ, BILL // Food Service Management: How to Succeed in the High-Risk Restaur;2009, p16
An introduction to the book "Food Service Management: How to Succeed in High-Risk Restaurant Business: By Someone Who Did," by Bill Wentz is presented in which the author discusses some ideas and philosophy on how to do the business right and the basic principles regarding food service management.
- In the hot seat: Restaurant executives must keep up with change to succeed. van Warner, Rick // Nation's Restaurant News;4/1/96, Vol. 30 Issue 13, p41
Editorial. Comments on frequent changes in the top leadership of foodservice businesses. Benefits of change to the whole organization; Skills needed by chief executives to succeed in the market.
- Operators advise on preventing the labor pool from drying up. // Nation's Restaurant News;11/16/98, Vol. 32 Issue 46, p104
Presents an interviews with restaurant operators and participants in the `Nation's Restaurant News' Foodservice Financial Forum about their efforts to retain their good employees. Flexing the organizational culture and structures and mentality and attitude of several managers to address the...
- A place at the table. Mullen, Rosalind // Caterer & Hotelkeeper;5/25/2006, Vol. 196 Issue 4426, p67
The article presents information on working in restaurants and hotels in Great Britain. Tamarind restaurant manager Jespal Soor shares how she shifted from bar to restaurant management. Dinah Meister, operations manager at Wagamama, discusses her career progression with the company. Sean...