Five off-premise catering sales tactics every manager should know

The telephone remains an important tool for your brand and you should not be afraid to use it.

Why mystery shopping is still critical in the age of big data

Mystery shoppers provide a different level of feedback than customers; don't discount either channel.

Are your employees lying to you?

Certain verbal cues and body language behaviors can give away liars.

WFF: How to win over your employees

The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.

Using mobile to retain staff, improve customer service

Mobile devices that employees already use can give companies a better way to connect with their frontline employees.

Part time vs. full time: Which is best for most job seekers?

Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.

Navigating the world of negative online reviews

Denying that it happened is wrong; take responsibility.

The goings on after you leave for the day

Unexpected visits by the manager and/or owner may set the tone on performance expectations.

Allergy training on continued education fast track

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

Restaurant CEOs: You must spend more to make more

The first three months in business can determine the next three years of sales; training is critical.

Sales systems for closing more restaurant catering business

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

How state regulations could transform allergen awareness

Teach your staff how to identify and respond to a possible allergic reactions.

Five ways to get the best out of Generation Y employees

Like the Baby Boomers before them, Gen Y employees will reshape the working world.

How to save money through topping portion control

Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.

Restaurateur: The answer to a customer is always yes

Cameron Mitchell says if associates are valued, they will take better care of the customers.

Minimum Wage: Are you ready for employee questions?

Currently, a higher wage is encouraged but not required for businesses.

Waste not, want not, profit more

It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.

Tips on preparing for a minimum wage increase

Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.

President Obama touts Minnesota pizza chain as example of higher wage success

The NRA opposes a "drastic increase" in the minimum wage, claiming it would limit opportunities for entry-level workers.

Swipely's new release includes menu, service intelligence

CEO says the system offers insight into what's most profitable or likely to drive repeat customers.

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