Category Archives: Management

Restaurant Industry Bubble

There’s A Massive Restaurant Industry Bubble, And It’s About To Burst

By: Kevin Alexander | December 30, 2016 | thrillist.com AS SOON AS HE WALKED THROUGH THE DOOR, Matt Semmelhack knew it was over. He’d been away from his San Francisco restaurant AQ for less than a week, but when he got back, it just felt different. It went beyond the usual concerns of the modern restaurateur.

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How To Set Your Restaurant Up For Success

By: Roger Beaudoin | November 28, 2016 | restaurant-hospitality.com Is your restaurant on fire? All puns aside, I mean is your restaurant really rocking? Your place is on fire when you have lines out the door every night of the week, your competitors are scrambling, the media are singing your praises and your customers are your

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Sell Chicago Restaurants

3 Steps You NEED To Read Before Selling A Restaurant

Every restaurant owner decides to sell the business at some point. These three strategies will help ensure top dollar. Decided it’s time to sell your restaurant and move on? Just like selling a home, it’s important literally to get your house in order. Here are three ways to get started. 1. Keep accurate books and

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What is my restaurant worth?

Want To Know What Your Restaurant’s Worth?

What’s my business worth? It’s a question any restaurant owner asks—and why not? Everyone wants to know how much his or her home is worth, right? Unlike real estate, a business is worth the income it generates multiplied by a factor of usually two to three times the income. Two parts determine the value of

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promoleasesign

How To Keep Competitors From Invading Your Turf

Before signing a lease at a retail center or mixed use development, check to make sure you have some protection against potential competitors. You are all smiles as you drive up to your restaurant. A year after the grand opening, lines are still out the door and your gourmet burger concept is the talk of

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no tip restaurant

No-tip Restaurants Gaining Few Fans

There aren’t many issues on which edgy Momofuku chef/owner David Chang and a Koch brothers-funded conservative think tank would see eye-to-eye. But the no-tipping movement is one of them. Both voice concern that changes to waitstaff compensation schemes triggered by $15 an hour minimum wage mandates could have a detrimental effect on restaurant economics, particularly

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Food Waste

11 Tips To Keep Food Costs In Line

While the commodities outlook for the industry is projected to remain largely favorable throughout 2016, foodservice operators working on extremely thin profit margins must continue to carefully monitor their food costs. For several years menumakers have struggled with soaring commodity prices fueled by international demand, a weak dollar and a lengthy drought which among other

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