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01-24-2014, 09:04 AM
(This post was last modified: 05-30-2014 02:43 PM by NonConformer.)
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[GET] 50 Proven Ways to Build Restaurant Sales and Profit - (Multi Author Work) [pdf]
50 Proven Ways to Build Restaurant Sales and Profit: Tested Ideas From the Leading Speakers and Consultants in the Hospitality Industry
Older, but has a lot of great real world examples. This is a collaborative work from consults and people in the food/restaurant industry. You can't miss with advice from the best of the best! I like that these books don't preach. They credit me with enough intelligence to be able to adapt these ideas to fit my particular situations. Why didn't somebody do this sooner? Mark Valente, Owner, Marc's Restaurant, Wheatridge, CO; These books contain hundreds of practical ideas in an easy-to-read format that can help any operator increase sales, reduce costs and improve profit margins. They are useful for any food professional from multi-unit director to small kitchen manager. William Dillon, VP for Market Development, ARAMARK Campus Services, Philadelphia, PA; An invaluable collection of insights and experience from professionals who understand our business . . . filled with some simple "how to" solutions. Marjorie Mintz, VP Human Resources, The Levy Restaurants, Chicago, IL; A super-concentrated collection of immensely valuable sales and profit-building ideas. These books will be a tremendous resource to anyone in the hospitality industry. David Newton, Director of Operations, Applebee's, Pittsburgh, PA; These are the perfect resource for busy food and beverage executives. Every page is loaded with common sense that I can put in my managers' hands for quick training of important issues. It's like a total Restaurant University in a book! Greg Gallavan, F&B Director, Winter Park Resort, Winter Park, CO; As the owner of a restaurant, I am always searching for ways to improve my sales and profit. [These books] are a practical and effective tool for my management staff and myself to use for continual growth and success. Chris Shake, Owner, The Fish Hopper, Monterey, CA; CONTRIBUTING AUTHORS: Gloria Boileau Internationally-recognized professional speaker specializing in environmental enhancement, image and communications Susan Clarke Internationally recognized as the #1 high energy/high content speaker author on attitude, employee motivation, customer service and sales Barry Cohen Award-winning chef, national speaker and former owner of Old San Francisco Steak House Howard Cutson, FMP Principal of Cutson Associates and a sought-after speaker on customer satisfaction and beverage operations Tom Feltenstein The nation’s leading authority on foodservice and hospitality marketing Peter Good, FMP Nationally-recognized motivational speaker and trainer to the hospitality industry Jim Laube, CPA President of the Center for Foodservice Education and consultant in profitability and financial management Bill Main, FMP, FCSI, CSP Nationally-known author, consultant and speaker and Past President of the California Restaurant Association Phyllis Ann Marshall, FCSI Principal of FoodPower, specialist in concept development, growth strategies, and merchandising with food and menus Bill Marvin, The Restaurant DoctorK Author, consultant and advisor to hospitality operators around the world Rudy Miick, FCSI Nationally known consultant in hospitality operations and performance improvement Ron Yudd Former Director of the US Senate Restaurants and now a national speaker on leadership and service Get It: Magic Button : |
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01-25-2014, 12:53 AM
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Thanks a bunch for the share +Rep added
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01-25-2014, 01:25 AM
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+5 Rep given! tnx bunch
All the best, fiety |
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01-25-2014, 06:09 AM
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Thanks for the share
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01-25-2014, 10:56 AM
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01-25-2014, 12:42 PM
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Thanks for the share, will come handy
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01-25-2014, 06:01 PM
Post: #7
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+REPS sent your way for this nice share~~
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01-26-2014, 12:28 AM
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Thanks for this - Rep Added, mate!
Personally, I think that this will help add more credibility to any of us who are working with restaurants on a consultant level. As a consultant, your mission is to provide value to your customer. The greatest value you can provide any business owner is to help him/her increase revenue and/or decrease expenses. If this book is able to actually do that with the ideas/advice inside, we can then USE those ideas when we consult with our restaurant clients. And I think one of the best ways to get our point across and help at the same time is to ASK questions, rather than simply shove ideas down someone's throat! Remember, most business owners have a big-ass EGO that we need to deal with. By asking questions rather than telling them what to do (unless that's truly what's needed at the time), we're usually able to make them feel understood. When someone feels understood, they're much more receptive to good ideas that will help them. ...Just something to think about. My $.02 fwiw. Cheers, BigDaddy |
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01-26-2014, 05:24 AM
Post: #9
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RE: [GET] 50 Proven Ways to Build Restaurant Sales and Profit - (Multi Author Work) ...
(01-26-2014 12:28 AM)bigdaddy Wrote: Thanks for this - Rep Added, mate!Couldn't have said it better. Questions are powerful and I use them in my own consulting, especially with email coaching, marketing asset development and critiquing. And I hear ya about peoples ego's. They have no clue how they are their own worst roadblock. Once they see the light though in the form of new profit they quickly step out of the way. (well, most of them. lol) |
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01-26-2014, 08:46 AM
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