Blog Contributors

Michael Attias

Michael Attias, an expert on high-return, low-cost direct marketing strategies for restaurants, speaks from experience in the trenches. He operated restaurant in Nashville, TN, that he used as his marketing laboratory. He now helps restaurant owners double their profits by adding or expanding...

Jul 03, 2013

Use farming technique to boost catering sales

By picking a well-targeted group and staying in front of them on a regular basis, you make yourself the first person thought of when a need arises....More

Allan Barmak

Allan Barmak is a national speaker and author of The Accidental Salesperson. He also...

Oct 15, 2014

Online training improves on standard shadowing model

Why online restaurant server training makes sense....More

Roger Beaudoin

Roger Beaudoin is a veteran restaurateur/entrepreneur with 25+ years experience founding and operating several restaurants. His current company, Restaurant Rock Stars, specializes in turn-key tools that help...

Sep 20, 2016

Does your full-service restaurant have a fast-food approach?

So many full-serve restaurants that I visit in my travels have what seems to be a quick-service mindset: They get you in, get you out and give you the bill, with little regard to your overall experience....More

Wendy Dimitri

Wendy Dimitri is the principal of The CRB Group, a full-service restaurant consulting group specializing in independent restaurant concepts. With more than 20 years of experience in the service industry in and outside of hospitality, Dimitri has a unique perspective on the culture of customer...

Wendy Dimitri

Wendy Dimitri is the principal of The CRB Group, a full-service restaurant consulting group specializing in independent restaurant concepts. With more than 20 years of experience in the service industry in and outside of hospitality, Dimitri has a unique perspective on the culture of customer...

Jul 18, 2013

Even when you’re not training, you’re training

Leading by example is the most important training technique any person within the restaurant can present....More

Amy Foxwell

Amy Foxwell is a restaurant owner and an expert in small business and restaurant marketing. She the author of the Win Win Marketing series, including the well-known Win Win Restaurant Marketing System. For more than 15 years she worked throughout the world with Fortune 500...

Should you give it away?

The benefits may outweigh the risks of giving away free items, if you're confident in your restaurant....More

Sandy Korem

Sandy Korem is the CEO and founder of The Festive Kitchen, a one-of-a kind catering company based in Dallas. Her company, The Catering Coach, helps restaurateurs maximize their off-site catering profit potential.

in The Dish on Catering Sep 19, 2016

Don’t blow your one chance to stand out

You have one shot at responding to inquiries from prospective clients. One poorly thought-out email is all it takes to instantly eliminate you from a high-dollar catered event. To ensure you are considered for $5,000- to $10,000-plus catered events, you must respond to your prospective clients in a timely manner and with a professional....More

John Moore

Bringing together a 25-year career on the New York City restaurant scene and 15 years of web design, John Moore has a unique perspective on the personal relationships between a restaurant and its diners, the front of house and back...

Jun 04, 2014

Hashtags: What you need to know

Advice on the dos and don'ts of hashtags....More

Jerald O'Kennard

Jerald O’Kennard is the Director of the Beverage Testing Institute, one of the world’s foremost authorities on alcoholic beverages. The Beverage Testing Institute (BTI)—was founded in 1981, as America’s premier independent alcoholic beverage review organization with a...

Lee Plotkin

Lee Plotkin brings more than 26 years of purchasing expertise and 6 years of operations experience to the table for growing restaurant companies. Plotkin has achieved great success in streamlining purchasing operations, setting up win-win scenarios and taking cost out of the supply equation...

Dec 19, 2013

Acknowledge and appreciate your supply partners

Acknowledge the dedication, hard work supply partners bring to the table that continue to make us successful....More
Penton Restaurant Group

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