TODAY'S M.O.: Customization rules in keeping patrons, building sales
- The Shape of Greed to Come. Lawn, John // Food Management;Jul2002, Vol. 37 Issue 7, p8
Analyzes the concept of expense-added service in the food service industry. Differentiation between expenses-added and value-added services; Components of expense-added service; Effect of the expense-added service on consumption and expenses of consumers.
- MAJOR EVENTS GOING HUNGRY. // Australian Hotelier;Nov2012 Pub Dining, p5
The article reports that city-sponsored major events such as the 2012 Olympic Games in Londin, England did not achieve its expected business increase in food service outlets.
- HACCP Start-Up Steps. Norton, Char // Food Management;Feb2002, Vol. 37 Issue 2, p60
Part II. Presents tips in establishing an HACCP educational program in food service business. Relevance of the program for maintaining dining area sanitation; Initial tasks of an HAACP team; Tools for implementing the HAACP process.
- The art of lemonade management. Reyer, Neil // Food Management;May99, Vol. 34 Issue 5, p30
Focuses on the business opportunities from food service blunders. Author's experience of committing errors in the initial food service work with a customer and improving the quality of service in the next project; Importance of being committed to improving the quality of service offered to clients.
- When no one shows up for work. // Food Management;May99, Vol. 34 Issue 5, p34
Presents the strategies of food service managers during times of employee shortage. Importance of considering labor-intensive items on the cafeteria side; Collaboration with school personnel to address problems with serving lines; Utilization of the aid of student managers and employees.
- Industry NEWS. // Food Management;Jan2003, Vol. 38 Issue 1, p68
Presents several news briefs related to the food service industry as of January 1, 2003. Launch of an associate recognition program by U.S.-based National Society for Healthcare Food Service Management; Announcement of the reorganization of food service consulting organization Clinic-Little's...
- Building catering sales. Hansen, Bill // Chef Magazine;Feb2006, Vol. 50 Issue 2, p18
The article provides tips on how to increase the revenue and reputation of a catering business. The first factor that managers must consider is originality. One must create a unique signature menu instead of improving the competitor's offering. Next is choosing the right location. Technological...
- A moving experience for Anne Arundel. // Food Management;Jan2002, Vol. 37 Issue 1, p9
Reports on the industrial management of food service industries in the U.S. Operation of the food centers; Management of cafeterias.
- Think like a retailer and market your floor plan. Sullivan, Jim // Nation's Restaurant News;9/6/2004, Vol. 38 Issue 36, p18
Discusses the aspects of sales management in the restaurant industry in the U.S. Importance of administering sales incentives and contests for servers; Result of teaching servers to increase incremental sales; Impact of the improvement of productivity on fixed costs.