Guest Columns


Restaurant Hospitality bloggers pinpoint what restaurant operators need to know about topics ranging from employee training to purchasing and social media.

How latest marketing trends reflect demand for “organic”

  • Oct 18, 2016

    Service needs to be on par with food, ambiance

    What happens when a restaurant shines in food, ambiance or both at the expense of your customer’s overall experience?...More
  • Sep 20, 2016

    Does your full-service restaurant have a fast-food approach? 1

    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
  • 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 message. ...More
  • Aug 12, 2016

    Look for the hooks

    When I ran successful restaurants for two decades, I learned quickly that it was all about the hooks. What am I talking about? A hook is anything unique and eye-catching, different or just plain wild about how you do business — something that captures your customer’s imagination and sets your restaurant apart from the competition. It could be a drink, a secret recipe or even better, a marketing gimmick that supports your theme. Ideally, it’s all of those things....More
  • Jun 21, 2016

    How to beat the catering competition

    A captive audience provides an excellent marketing opportunity....More
  • Jun 16, 2016

    Are you hiring a staff—or a team? 1

    Hiring and retaining a great team is one of the greatest challenges we face in the restaurant business....More
  • Apr 28, 2016

    What’s my dentist got to do with it?

    I frequently talk about the power of branding, but this simple concept is lost on so many small businesses I visit, restaurants included. These owners and managers are running restaurants, not businesses, and there’s a huge difference. Who would think that my dentist would remind me of this?...More
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