Restaurants

Federal, State, County, Local: They all want a piece of the action

August 28, 2013
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piggy bank in crosshairs

I thought two years spent on planning budgets for my latest project, what is currently referred to as a fast casual restaurant, would have been more than enough time to discover what taxes, licenses and inspections were required. But, I was wrong. On the day that I went to the town offices to apply for […]

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Unions in Restaurants

August 14, 2013
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restaurant workers unite

The push to unionize may just push the profits and the business out the door… I was approached a few days ago by a man in a black suit who knocked on my restaurant door at 4PM on a sunny weekday afternoon. At 4PM on any day that I am open for business, my team […]

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Consistency is the key to success

August 4, 2013
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in the kitchen

How many times have you had your socks knocked off at your first visit to a new restaurant only to return the second time and be devastatingly disappointed? If you say never, then you are lying. Okay, maybe it takes two or three times, but eventually, there it is, the crab dip with a little […]

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Taxing The World Wide Web

July 13, 2013
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internet sales tax

I understand and empathize with the plight of state government leaders across America. I know that states need tax dollars to support their schools, roads, public assistance programs and so on. But, mandating that small business owners collect tax on sales made via the internet is not only an additional business expense in terms of […]

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Raising The Tipped Minimum Wage

July 6, 2013
Article by:

underpaid

I recently watched an interview with the author of a book, the objective of which was the defense of the argument to raise the tipped minimum wage. The tipped minimum wage is the hourly wage earned by servers in the food industry and has remained the same for more than twenty years at $ 2.13. […]

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Food Delivery: Never Underestimate the Power of the Driver

June 21, 2013
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food delivery

I am talking about the delivery driver, the person who brings the food and beverages, fresh to your door, and into the restaurant kitchen, or maybe not, if you are worried about varmints hitching a ride. These employees are often beaten down by sales reps, customers, dispatchers, brokers, customer service managers and executive chefs. They […]

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Federal Minimum Wage and Common Sense

May 15, 2013
Article by:

common sense pills

I have never understood how our congressional elected officials could arrive at the conclusion that what is good for one state is good for all states in this American Republic that we call the United States of America. United means joined together for a common purpose, not of the same mind, culture or economics. What […]

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Restaurant Problems: Time Temperate Abuse

May 15, 2013
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frozen food

In the past two weeks of operation at my new restaurant, I have had to throw out 10 pounds of pulled duck, 30 pounds of chicken breasts and 8 pounds of chicken livers. Why? Not because my freezer or cooler are functioning improperly. They are at 0 and 40 degrees Fahrenheit as they should be. […]

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Small Business: Beating the pavement is still the best advertising

May 4, 2013
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parking lot

I am a new business owner, not an inexperienced one, but the owner of a recently opened restaurant serving what I refer to as “eat smart” food. I opened my cafeteria style restaurant on Friday, March 29, one week ago yesterday. I am now in what I refer to as Phase 6, the marketing phase, […]

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Restaurants: How to Upsell

April 24, 2013
Article by:

waitress upsell

Upselling and cross-selling is how you divert customer attention to the items you’re trying to push. The reasons for doing this are to get the customer to buy more food and possibly more expensive items which will increase the profits for both the restaurant and the server. The other reason is to encourage the customer […]

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