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Hotel News Resource - Profitable Hospitality News

Thursday May 22nd, 2008

Next	Page 1 of 3

	Using Downtimes to Boost Production & Cut Costs - By Ken Burgin
	Downtime is when staff cost nothing for the extra tasks you give them.


	2008-05-21	Features	more...

	15 Ways to Measures Staff Costs and Productivity - By Ken Burgin
	Labour cost and performance is everyone's big issue.


	2008-05-06	Features	more...

	Common Problems with 'Perfect' Staff: Be Careful - By Ken Burgin
	Do you employ Mr or Ms Perfect?


	2008-04-22	Features	more...

	Avoiding Mistakes and Losses with New Staff - By Ken Burgin
	These days, we're all in the business of 'sellling' jobs to applicants: we need to get it right from the first day.


	2008-04-17	Features	more...

	Food & Beverage - Maintaining Sales When Customer Numbers Fall - By Ken Burgin
	When times are tough, there's a lot you can't do: the weather, employment rates and economic policies are all outside your 'circle of inf...


	2008-03-25	Features	more...

	Reducing the Pain of Staff Resignations - By Ken Burgin
	Had someone quit unexpectedly? It's costly, especially if they hold a senior position.


	2008-03-18	Features	more...

	Food & Beverage - Two fast ways to boost Menu revenue - By Ken Burgin
	Here's how to increase customer spending and profits as quickly as you can reprint the menu.


	2008-03-11	Features	more...

	Teaching Managers How to Give Critical Feedback to Staff - By Ken Burgin
	Most managers and supervisors would rather run a mile... But senior management are tired of managers who don't handle simple discipline. ...


	2008-02-18	Features	more...

	Food & Beverage - How to Boost Your Lunch Trade - By Ken Burgin
	What happened to the customers? They'rere stilll around, but their needs have changed. Listed below are the core strategies from smart op...


	2008-02-05	Features	more...

	Food & Beverage - How to Avoid a Price War with Your Competitors - By Ken Burgin
	A customer phones, and their first question is one you hate: 'How much are the main courses at your place?' or 'What are your cheapest pa...


	2008-01-29	Features	more...

	Food & Beverage - Manager Skills in a Recession: Are You Ready? - By Ken Burgin
	Tough times need smarter managers - is your team ready for the challenge?


	2008-01-22	Features	more...

	Building Teamwork Between Kitchen and Front of House - By Ken Burgin
	The eternal drama of friction between floor staff and kitchen. It's boring, and unnecessary...


	2008-01-15	Features	more...

	How to Write More Effective Job Advertisements - By Ken Burgin
	Ever watched a dog chase its tail? The comparison came to mind recently as I talked with two managers about recruitment.


	2007-12-04	Other	more...

	How to Handle Negative Comments & Reviews Online - By Ken Burgin
	No-one likes hearing bad feedback, even if you know it may be true.


	2007-11-27	Features	more...

	Turning First-time Customers Into Regulars - By Ken Burgin
	Regulars are the life-blood of most businesses, and they all started with a first visit.


	2007-10-31	Features	more...

	Avoiding 'panic recruitment' mistakes - By Ken Burgin
	Panic happens when an event is unexpected, and you're not prepared.


	2007-10-09	Features	more...

Page 1 of 3 :: Next


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