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 ...