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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

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Show some love and hit the add reputation link and please make mirrors

Thanks a bunch for the share +Rep added

+5 Rep given! tnx bunch

All the best,
fiety

Thanks for the share

Thank you for the share!

Thanks for the share, will come handy

+REPS sent your way for this nice share~~

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

(01-26-2014 12:28 AM)bigdaddy Wrote: [ -> ]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

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)

thanks for the share....rep added....btw the file is password protected....password is the usual....thanks again