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Food & Beverage - Entree Pricing-Dollars vs. Percentages - By Joe Dunbar |
| The adage says 'We put dollars in the bank NOT percentages.' So, should you run some higher priced entrees with a corresponding higher food cost percent... |
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2006-09-20 |
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Innovation - How To Rekindle The Spirit Of Hospitality - By John R. Hendrie and Susan S... |
| Our recurrent lament says it all - no time, no energy, no resources, no interest. We might as well turn off the lights, lock the doors and head to the ... |
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2006-09-20 |
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Opinion - Tipping - Now I've Seen Everything - By Harry Nobles |
| Food Servers Employing the Internet to Divulge Names of Customers Who Tip Less than 17% |
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2006-09-19 |
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Beware of 'Barnum Effects' in Organizational Assessments - By Jim Houran |
| Feedback from organizational assessments of poor quality can appear specific, meaningful and valid due to psychological factors called Barnum and Forer ... |
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2006-09-19 |
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Setting Your Restaurant Up For Success: The Importance of Operating Systems - By Michae... |
| Documented operating systems and policies are absolutely critical to the long-term success of any restaurant operation. Reduced turnover, increased mora... |
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2006-09-15 |
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Food & Beverage - Ideal Usage Tricks and Techniques - By Joe Dunbar |
| The people who produce variance reports for the weekly and monthly management meetings need to forecast the likely meeting discussion for each red flag ... |
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2006-09-15 |
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Food & Beverage - Restaurant Autopsy #1 - By Joe Dunbar |
| While driving to my new client's location, I was in dense, bumper-to-bumper traffic trying to pickup a local street address. I was on the side of the hi... |
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2006-09-12 |
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Insurance and the CFO: What the Chief Financial Officer Must Know about Part Time and H... |
| It is said that employees are the most important asset of any organization. Regardless of the latest whiz bang technology or gadgets, it is the people t... |
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2006-09-11 |
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Food & Beverage - Food Storage Rules - By Joe Dunbar |
| There are certain items which must be stored more carefully in order to hit your cost targets. Highly perishable items are the top priority. With most v... |
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2006-09-08 |
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Boring Subject, Big Pay-Back: Some Workers Safety and Compensation Tips - By Jack Ture... |
| Workers Safety and Compensation may not be the most interesting topic, but it is a subject that you overlook at your peril. Ensuring a safe work enviro... |
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2006-09-06 |
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Do you have what it takes to MOVE your career to the next level? - Jitendra Jain |
| Work - a word much used and abused, like the very act itself. |
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2006-09-05 |
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If Goldie Locks Was A Developer - By Lee Simon |
| Goldie Locks was quite selective, one of the pickiest fairy tale characters ever. She had no tolerance for anything that was too hot or too cold, too b... |
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2006-09-05 |
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Aligning the Organization with the Market: Focusing on 'The Customer's Total Experience' |
| When Lou Gerstner became chief executive of IBM in the early 1990s, Big Blue was on a course to be broken up into smaller companies, each responsible fo... |
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2006-08-30 |
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Assisted Living Management Experience Gives Hoteliers An Edge - Some Tips from Mark Ham... |
| In the early 1980's I realized that my assisted living residences would gain a huge competitive advantage if I started operating them like luxury resort... |
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2006-08-30 |
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Food & Beverage - Leave Labor Out Of Inventory - By Joe Dunbar |
| From time to time, my clients ask about the practice of including labor expenses in work in process inventory valuation. I am against this practice due ... |
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2006-08-29 |
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Can We Train Others To Be Creative? - By Claire Belilos |
| This question is a 'poser'! Throughout my life, I never thought for one minute that one could 'train' people to be motivated, positive, kind, polite, re... |
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2006-08-25 |
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