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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

Striker's tips should go to the homeless
November 20, 2009, 9:15 AM
Yesterday I had the opportunity to observe a disturbing act played out in Union Square, The City's high-rent retail holiday gem: A steady stream of striking hospitality workers - housekeeprs, maids, bellhops, cooks, doormen and the likes, marched in front ...

Calorie Counting Police Agency Could End Recession
November 19, 2009, 8:35 AM
My plan will immediately add unemployed to the employment roles. A larger segment of the economy will once again have disposable income. This will lead to a revitalization of restaurant business. Bursting at the seam crowds will be noticeable in ...

Dealing With Late Vendor Deliveries
November 17, 2009, 10:40 AM
But the fact remains, a presentable pastry case is an impulse buyer's adventure and a solid profit center for most cafes and coffee shops. The way pastry is presented and displayed is the best sales tool for any coffee shop ...

Wine Flights can Land Extra Profits
November 15, 2009, 12:40 AM
For bartenders, managers and owners less familiar with wine flights, there are a number of websites that pair wine with a variety of recipes. Time Inc. just launched a wine pairing channel on myrecipe.com. And although chefs seldom use recipe ...

Empty Dining Rooms Mean Busy Deli Counters
November 12, 2009, 9:40 PM
In a recent report published by those polling-report people who continually poll people to keep us posted, Americans are spending less today than they have in the past three years. Who would have thought that, without a poll?

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.



Latest Comments in The Restaurant Blog posts

I am a member of Local 2 in S.F. Mr. Foley's comments are from a hotel management perspective, and is clearly biased and one-sided. As a hotel employee, our staffs have been cut and we are working extremely hard and still expected to maintain a certain level of professional service. It is extremely difficult. We are among some of the lowest wage earners in any particular industry. You want us to perform more work and pay us the bare minimum for wages, pension, and health care. This is why the union is here to protect us from everything that you propose in your article. Our particular hotel group locked us out five years ago. Workers need protection, and what you want to do is cut our benefits, lay people off, and increase their work load. Mr. Foley you definitely come from a management perspective, hotels are fortunate to have dedicated and hard working employees.

...
By: Bill Cannon on 11/14/09 at 7:27 PM
San Francisco hotel strike approved
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

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