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The Restaurant Blog

I discuss the challenges (and occasional triumphs) of restaurant operations, marketing, and management, and offer pointers based on my own experience in starting and running multiple dining establishments. Check out my daily posts for accounts of the misadventures of one restaurateur and the lessons learned the hard way.

Go to the Restaurant Business Center for more commentary, feature articles, and other resources to help you run or start your restaurant.
Latest Posts

A New Way to Raise Menu Prices
November 10, 2009, 7:10 AM
However, the accompanying picture is one of the most ingenious, albeit amusing menu price change shortcuts I've witnessed. Standing outside the restaurant observing the ...

Kenwood Cabernet Series Began as a Simple Wine Idea
November 06, 2009, 10:45 AM
Private wine labeling is an enjoyable winter project. It is cost effective, it's a tremendous way to "raise it up a notch" and it is something to talk about to your customers. Ask you wine representative for more information on ...

Boost Your Spirits and Revenue, Have a Party
November 05, 2009, 1:35 PM
The doors of most of the 850,000 restaurants in the country continue to open on a regular basis in an attempt to feed the masses, keep the lights on, and turn a profit. We all know that the network needed ...

Composure When Swamped in Frappuccino
November 04, 2009, 9:50 AM
As the industry continues to suffer from the economic downturn, the disappearance of disposable income and the changing dining habits of neighbors and once regular customers, restaurant managers search for cost cutting measures to keep the doors open.

Restaurants: How to Handle Halloween Night
October 30, 2009, 7:55 AM
Between the night of ghosts and goblins falling on a Saturday, the World Series, and a few football games on T.V., the outlook for a bail-out weekend may be less sweet than expected or needed.

Ten Tips on Restaurant Sidewalk Menu Boarding
October 29, 2009, 9:55 AM
Often, the menu board is looked at as a miniscule task. Think of it as a major communication vehicle between those walking past and those stopping, it will suddenly have a new meaning and will take on a new look.

Name Changes Cause Tension in Taos
October 26, 2009, 12:40 PM
So when he laid down $2 million for the Paragon, (now the Whitten Inn, where you are supposed to be able to "Sleep like a Kitten…") he also laid down some new rules for the staff: No more hard-to-pronounce Spanish ...

San Francisco hotel strike approved
October 23, 2009, 9:50 AM
Unite Here Local 2 President, Mike Casey claims that hotel management is looking for fewer people to do more work. While Casey may think this is a disputable point, more managers and owners are using this practice to offset decreased ...

Wine Line, Fine Line
October 22, 2009, 11:05 AM
Those were the high-times in Manhattan. For me and just about everyone else, the pre-Starbucks era was a time when "Happy Hours" were looked forward to. The economy was strong, the outlook was healthy, and the drinks that P.J. Rocco ...

Restaurant Subleasing Is a Risky Business
October 20, 2009, 9:55 AM
We have all done things in the restaurant business that we are not proud of. Whether it be stiffing a vendor, mistreating an employee, or taking advantage of an owner attempting to sell their restaurant. Thanks to the sublease with ...



Latest Comments in The Restaurant Blog posts

We have several restaurants using our patent-pending mobile notification solution. MobileWait (www.mobilewait.com) is similar to what is described in this article, but is device agnostic and provides reservation, waitlist, loyalty and table management functionality... our clients love it for the same reasons you describe above, but adds value to help loyal guests keep in touch with a restaurant and provides restaurants great operational, experiential and marketing/communication value. Great post, thanks!
By: Matt A on 11/5/09 at 2:28 PM
Toss the Vibrating Pagers, Text the Wait is Over
I like your articles and look forward to what's to come.
www.Menus-Plus.com ...
By: Pat on 10/7/09 at 10:30 PM
Brand Repositioning Is Easier Than You Think
I will sorely miss Gourmet's thoughtful and sometimes provocative writing on current food trends. Thanks in part to Gourmet, I've been buying a lot more of my food with an eye on sustainability. At the farmers market, I find most meat is definitely more expensive than I can get at the big box grocery store, but I like buying it directly from the farmer/fisherman, the flavor is definitely better, and yes, I buy (and eat) less meat, which I think is positive. And fresh, in-season veggies and fruits are comparable to or less than the grocery store prices, and there is a wider variety. Bottom line: about the same food budget, higher flavor profile, less calories.
By: WhereFoodiesGo.com on 10/7/09 at 4:42 PM
Goodbye to Gourmet
Hello Mr. John. I just came across this blog today and hve been reading many of the past articles and I am learning a lot and getting new ideas, thank you for that.
I would also love to have a copy of the manual you found in the box, it will probably make me a lot of good =)
If you are kind enough please send it to sitios@gmail.com
Thanks in advance and thanks for your articles.
By: Kriz G. on 9/13/09 at 7:35 AM
An Employee Manual Memory
I found a program on Voice America called Entrepreneurial Insights.

http://businessforsalebc.com/2009/09/industry-profile-restaurants/

Last week they had Charlie Perkins, the Founder and CEO of the Boston Restaurant Group, to discuss the challenges, opportunities and keys to success in operating a business in the highly competitive restaurant industry.

Thought that this would be of interest to your readers.
By: Mike Sommer on 9/8/09 at 5:52 PM
Staying focused is a great plan

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