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Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of waste in off peak hours. They offered patrons a choice of house brew, hazelnut flavored, and vanilla flavored (regular roast and decaf for all three).
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Lessons from the Field - Ways to Identify and Build Repeat Guests - By John Hogan
There are only two ways to get a new customer: 1. solicit a new customer any way you can. 2. Take good care of your present customers, so they don't become someone else's new customers. Ed Zeitz
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Is This The Summer Of Our Hospitality Discontent? - By J. Ragsdale Hendrie
It has been tough, folks, and we do not need to beat the drums about the obvious, particularly in the United States. But, there are always silver linings, admiration for those Hospitality companies which have hunkered down and navigated the economic trough, as well as those who understand the cyclical nature of the business and have planned forward.
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