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Wednesday, February 4, 2015
Ken Boyle's invitation is awaiting your response
Tuesday, January 27, 2015
Ken Boyle's invitation is awaiting your response
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Monday, January 19, 2015
I'd like to add you to my professional network on LinkedIn
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Wednesday, January 26, 2011
3001 Wisdom Quotes Free
John milton : "So dear I love him, that with him all deaths I could endure, without him live no life." – brought to you by "3001 Wisdom Quotes Free" available at BlackBerry App World!
Sent on the Sprint® Now Network from my BlackBerry®
Sent on the Sprint® Now Network from my BlackBerry®
Monday, November 15, 2010
Wednesday, August 26, 2009
Kill it or Fill it ?
Regardless of how you got yourself into this position, there is a process that will help you see your way out, and ad in making the right decision for you and your business. The following steps if followed will properly direct your steps:
1st – You Must conduct an honest evaluation of your business. Remove the emotion from the table, brutal honesty?
2nd - Get Honest feedback from Guests! DON'T get defensive, thank them for their honest feedback Ask Guests- What they think of your restaurant? How are you perceived? What is needed to increase the number of visits? Why do they choose to come to your restaurant? Ask what they think about your location? If you are blaming your Employees remember Employees reflect leadership.
3rd - Are you consistently executing the basics? Consistency with Food Quality, Guests Service, Is your restaurant consistently clean and organized? Is your restaurant a good value for guests? When guests first walk in is there a positive feeling? Guests want restaurants to be predictable. Consistent - Food Quality, Guest Services, and Cleanliness Organization are the Big 3.
4th - Are you making money? Are you paying your bills without pulling funds out of your savings account?
These 4 steps will allow you to better evaluate your situation; they are not the end all save all questions but should give you a much clearer picture of your business. Again take the emotion off the table this is business.
In Fort Worth, Texas a Restaurant Cafe was burdened with high debt and overhead costs which was leading the business to bankruptcy. They hired a restaurant consultant, hired a restaurant accounting firm. Renegotiated their lease, restructured the corporation. Restructured their debt and put in place management systems and controls. End Result improved profitability within six months.
Another example was a Las Vegas India restaurant struggling with consistency in revenue. They hired a restaurant consultant, wrote a business plan and implemented the plan. Additionally they hired a marketing staff member, implemented management systems and controls and restructured some debt obligations with creditors then paid others off in full. Result improved top line sales, controlled flow through to make the business a reasonable investment.
1st – You Must conduct an honest evaluation of your business. Remove the emotion from the table, brutal honesty?
2nd - Get Honest feedback from Guests! DON'T get defensive, thank them for their honest feedback Ask Guests- What they think of your restaurant? How are you perceived? What is needed to increase the number of visits? Why do they choose to come to your restaurant? Ask what they think about your location? If you are blaming your Employees remember Employees reflect leadership.
3rd - Are you consistently executing the basics? Consistency with Food Quality, Guests Service, Is your restaurant consistently clean and organized? Is your restaurant a good value for guests? When guests first walk in is there a positive feeling? Guests want restaurants to be predictable. Consistent - Food Quality, Guest Services, and Cleanliness Organization are the Big 3.
4th - Are you making money? Are you paying your bills without pulling funds out of your savings account?
These 4 steps will allow you to better evaluate your situation; they are not the end all save all questions but should give you a much clearer picture of your business. Again take the emotion off the table this is business.
In Fort Worth, Texas a Restaurant Cafe was burdened with high debt and overhead costs which was leading the business to bankruptcy. They hired a restaurant consultant, hired a restaurant accounting firm. Renegotiated their lease, restructured the corporation. Restructured their debt and put in place management systems and controls. End Result improved profitability within six months.
Another example was a Las Vegas India restaurant struggling with consistency in revenue. They hired a restaurant consultant, wrote a business plan and implemented the plan. Additionally they hired a marketing staff member, implemented management systems and controls and restructured some debt obligations with creditors then paid others off in full. Result improved top line sales, controlled flow through to make the business a reasonable investment.
Saturday, June 20, 2009
BK is doing something different
BK to sell Apple Fries in supermarkets
By Ron Ruggless
MIAMI (June 19, 2009) Burger King Corp. has completed a deal to take its BK Fresh Apple Fries, a popular item in its kids’ meals, to supermarket shelves this fall.
In a licensing deal with Crunch Pak, Burger King's Apple Fries, which are skinless apple segments cut into French fry shapes, will be available in about 10,000 grocery stores.
Burger King is the latest restaurant company to join the retail consumer product world. Longtime players include California Pizza Kitchen. T.G.I. Friday's, Claim Jumper and celebrity chef Wolfgang Puck. But a growing list of relative newcomers are developing branded grocery products, or expanding existing lines, including Tony Roma's, Starbucks, Steak n Shake and Jamba Juice.
Burger King and the manufacturer said Thursday that the Apple Fries will likely be sold in $1 individual packs and multiple-serving quantities for $4 to $5. They will be available starting June 30 in the produce section with other fresh-cut fruits and vegetables and packaged with the Burger King logo.
John Schaufelberger, senior vice president for global product marketing and innovation at Burger King, said, “With more than 29 million servings sold since its launch last year, we knew we had a winner with both parents and kids alike. The popularity of this clever product is now opening up new channels for our business and providing our customers with a menu favorite in the places they shop most.”
Miami-based Burger King has more than 11,800 restaurants worldwide.
By Ron Ruggless
MIAMI (June 19, 2009) Burger King Corp. has completed a deal to take its BK Fresh Apple Fries, a popular item in its kids’ meals, to supermarket shelves this fall.
In a licensing deal with Crunch Pak, Burger King's Apple Fries, which are skinless apple segments cut into French fry shapes, will be available in about 10,000 grocery stores.
Burger King is the latest restaurant company to join the retail consumer product world. Longtime players include California Pizza Kitchen. T.G.I. Friday's, Claim Jumper and celebrity chef Wolfgang Puck. But a growing list of relative newcomers are developing branded grocery products, or expanding existing lines, including Tony Roma's, Starbucks, Steak n Shake and Jamba Juice.
Burger King and the manufacturer said Thursday that the Apple Fries will likely be sold in $1 individual packs and multiple-serving quantities for $4 to $5. They will be available starting June 30 in the produce section with other fresh-cut fruits and vegetables and packaged with the Burger King logo.
John Schaufelberger, senior vice president for global product marketing and innovation at Burger King, said, “With more than 29 million servings sold since its launch last year, we knew we had a winner with both parents and kids alike. The popularity of this clever product is now opening up new channels for our business and providing our customers with a menu favorite in the places they shop most.”
Miami-based Burger King has more than 11,800 restaurants worldwide.
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