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  • Four quick tips to drive your restaurant or foodservice operation's bottom line
    Training Recruitment Retention Workplace Safety Business Finance Accounting Business Plans Success Stories Franchising Business Strategy Buyers Guide Restaurants Canada Buyers Guide Q Would you enter into a promotional partnership with other local businesses Link Click here Diane Chiasson Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Four quick tips to drive your bottom line By Barbara MacDonald May 25 2012 Tweet Leave a comment With such pressure on our margins coming from all directions what can be done to help drive the bottom line Well here are some simple tips you can implement that will truly yield results Make sure your waitstaff are recommending your most profitable menu items Be sure waitstaff mentions key items first or last as they provide options they re far more likely to be remembered and ordered by customers Use beautiful food photography on your menu to draw attention to the selections you really want to push Place a significant symbol beside items that are unique to your establishment to garner extra attention See also How to achieve operations excellence Offer samples Simple and effective staff scheduling About the author Barbara MacDonald is President of Brand

    Original URL path: http://restaurantcentral.ca/driveyourbottomline.aspx (2016-02-14)
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  • Create personal relationships with email marketing at your restaurant or foodservice operation
    Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Create personal relationships with email marketing April 23 2012 Leave a comment Email marketing is a quick and inexpensive way to build customer loyalty and repeat business Here are a few key points to remember Always thank your customers for their business after they have visited your operation This helps to establish a personal

    Original URL path: http://restaurantcentral.ca/emailmarketing.aspx (2016-02-14)
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  • Today's tip: Improve your copywriting in advertising and marketing materials at your restaurant or foodservice operation
    Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Improve your copywriting March 27 2012 Leave a comment Do you put much thought into what you write for your advertising and marketing materials The right words could help you increase interest and potentially sales One key point of copywriting is to ensure that the reader immediately understands how he she will benefit not

    Original URL path: http://restaurantcentral.ca/advertisingandmarketingmaterials.aspx (2016-02-14)
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  • Maximize seat occupancy
    into a promotional partnership with other local businesses Link Click here Diane Chiasson Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Maximize seat occupancy April 8 2013 Tweet Leave a comment Maximizing seat occupancy during peak business periods is a key to boosting revenues One strategy that can be used to promote greater utilization is the choice of dining room furniture and layout Creating flexible seating arrangements can allow managers to increase or decrease the number of seats at a table to match the group size Instead of large square rectangular or round tables that are designed to seat four or more guests use two smaller tables in their place These smaller tables can then be separated into two deuces for smaller parties or several can be added together to accommodate large groups The ability to adjust the seating requires open floor plans which may be restrictive in some areas Dedicating at least part of the floor space to flexible seating arrangements will help maximize bums in the seats and will drive higher nightly sales Courtesy of David Swanston a Hospitality and Foodservice Consultant Principal of Focused Industry Training Seminars and

    Original URL path: http://restaurantcentral.ca/Maximizeseatoccupancy.aspx (2016-02-14)
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  • Today's tip: Develop a mobile website and increase your restaurant's advertising and marketing campaigns via mobile devices
    here Diane Chiasson Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go Go mobile March 11 2013 Tweet Leave a comment Research shows that more than 1 billion people now search the Internet primarily with their smart phones which will definitely change the way that consumers shop and eat This means that as a restaurant owner or operator there is a growing

    Original URL path: http://restaurantcentral.ca/mobilewebsiteandmarketingcampaign.aspx (2016-02-14)
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  • How to train your staff for operations success at your Canadian restaurant or foodservice operation
    who make a few bucks over 10 an hour Training does cost time and costs money So why do it why train Why not just be fussy and only hire seasoned staff A few good reasons include Overall labour costs can be kept in line by bringing in new staff and bringing them up using your turnover to keep your average rate affordable Seasoned staff come seasoned with bad habits and cultures that may not fit and Menu changes and cross training require that you train you best be good at it Attitude knowledge Restaurant operators that do not train their staff find it hard to find good employees Why Because they are fishing in a much smaller pool for pre trained prospects to staff their restaurants Attitude and DNA first skills and knowledge second gets better results When you go to a restaurant you can see the effects of poor training Some of the tells include Staff that are unaware of what is on their menu what is in it how it is made and how it tastes Incorrect orders and inconsistent food and beverage that just does not taste or look right Slow and disorganized service even when it is clear there are plenty of staff to go around Deciding to not train your staff can actually cost you more When you do not give people the tools they need to do their job they either fail repeatedly or they eventually leave for a better place to work Both results can cost restaurant operators money from Lower guest counts as guests take their business elsewhere Spending money and time to recruit replacements for the people that are lost and Suffering through the slow throughput and service failures that come with green staff Set clear standards So how do

    Original URL path: http://restaurantcentral.ca/Howtotrainyourstaffforoperationssuccess.aspx (2016-02-14)
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  • Politics, personality and passion: Stephen Beckta, Owner, Beckta Dining & Wine, Play Food & Wine, Gezellig
    Street At 29 years old he eventually purchased the restaurant which became Beckta Dining Wine Beckta hasn t gone it alone His partner and Executive Chef Michael Moffatt has been the driving food factor among each brand Referred to by Beckta as a culinary genius and great PR man Moffatt s interpretations of culinary classics and inspirations from his worldwide travels delight new guests and returnees alike Beckta s unique foodservice philosophy extends from the front of house to back then to customers and suppliers Beyond expectations Like children each of our restaurants has its own personality ethos and location but the common denominator among them all is extraordinary hospitality That s what we ve become known for and what we try to communicate and live every day Going above and beyond people s expectations really making people feel cared for staff first and foremost and then through them to the guests Each of the three restaurants offers its own unique flare Beckta Dining Wine is the more formal of the trio Beckta s second venture the four year old Play Food Wine has a focus on small plates all priced for value and designed for sharing Gezellig just opened in October and is the more casual of the three with a large selection of wines by the glass and menu designed for its neighbourhood clientele Beckta and several of Gezellig s chefs live in the neighbourhood How has start up Gezellig s business been thus far Gangbusters says Beckta We re just now after three months starting to catch our breath The opening night was really hyped We wanted something low key but the public was either really open to what we were trying to do or it was built up based on our reputation They had to get in here Even on a Monday night we ve had two or three week waits in order to get a reservation It s been great Lifestyles of the rich and famous A self professed political junkie Beckta has enjoyed serving the high profile guests at his restaurant and though he professes secrecy when asked about any interesting tidbits from this clientele he s willing to offer one stand out story which nearly ended in tragedy Back in the days of the Gomery Inquiry then Prime Minister Paul Martin was having a meeting in one of Beckta Dining Wine s private dining rooms with his Quebec political lieutenants In the adjacent main dining room was a table of two dozen red roses set aside for a guest who did not show The deputy prime minister at the time Anne McLellan was in the main dining room sitting across from this table and got me to bring the roses into Paul Martin s very serious discussion in order to lighten up the mood She really worked on me for awhile and Anne was a great customer says Beckta While I approached the table the RCMP officer that was guarding Mr Martin almost

    Original URL path: http://restaurantcentral.ca/StephenBecktaPlayFoodWineGezellig.aspx (2016-02-14)
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  • Labour shortages loom in food and beverage industry
    5 700 full year jobs unfilled These shortfalls increase to over 142 000 unfilled food and beverage jobs by 2025 Competition for foodservice employees will be fierce and good human resource practices could be the difference between a successful business with a dedicated workforce and a business struggling to maintain adequate staffing levels just to survive Here are a few tools to help you win the battle Plan and implement your HR strategy A free HR self assessment tool is available at www employersofchoice ca to help evaluate your HR plan how you attract and retain employees health and safety practices and more To maintain improve or develop human resource strategies the HR Toolkit from www emerit ca includes dozens of templates and tools for effectively managing your workforce covering job descriptions interview checklists training plans and employee manuals Train your Employees Based on National Occupational Standards developed by industry professionals across Canada training is available at www emerit ca for many foodservice occupations including food and beverage server line cook and kitchen helper Training can be done using workbooks or online learning and employees can complete the training on their own time without affecting staffing levels of the business Online training is broken into modules allowing learners to focus on the areas where they need improvement The flexibility of these products makes them both time and cost effective and allows you to customize training to the unique needs of your business Quantify your ROI To quantify the costs and value of training free tools are available at www employersofchoice ca With constant demands on your time and money it s a challenge to invest in formal employee training but the pay off can be huge higher productivity reduced absenteeism better customer service higher sales and less employee turnover Employee

    Original URL path: http://restaurantcentral.ca/labourshortagesfoodandbeverage.aspx (2016-02-14)
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