Do:
Know your target market. Your target market is not the people you WANT to buy your food, but rather the ones MOST LIKELY to buy your food. A big red flag in any marketing plan is an assumption that your concept appeals to everyone.
Don't:
Have a large menu. Large menus confuse your concept, increase ticket times, decrease table turns, increase waste, make server training harder, and overall just make you lose money. You can't be all things to all people. If you try, you'll be very little to very few.
Do:
Have an exit strategy. Knowing how you're getting out of this venture if things don't...
Under the age of 18, chances are your eating one ready-to-eat / ready-to-heat meal per day or to-go food daily! Jane Kirby, a Press Association Health...
The chart of the week is the monthly Continuous Commodity Index chart which is an indicator of overall commodity prices. The index was formed in 1957...
Do you remember the stories your parents and grandparents used to tell you about walking miles in the cold and snow? I think the lesson was to teach patience...
The tomato harvests in both California and Florida are slowing but for different reasons. California?s harvest is seasonally decreasing while Florida?s output is being shortened by earlier weather challenges...
More...
A signature appetizer to give away at each table?
Posted by: Mark
I'm looking for suggestions for an appetizer (litte ones) or tease to give to each table but does not have alot of cost associated with it.
Like soem steakhouses with free peanuts, mexican chains with chips and salsa. Or others who give...
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