Month: March 2014
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A Roman Holiday… in Detroit
Originally posted on View from the middle.: When I was 21-years-old, a dozen or so of my friends and I packed into three cars and made the 12-hour drive to Panama City Beach, Florida for Spring Break. After making that trip, I vowed that I’d never drive that far again. I swore that I’d never…
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Is Variable Menu Pricing the Next Big Move for Restaurants?
Originally posted on Jim Balis' Blog: As restaurants continue to look for ways to cut costs and increase profit margins, the idea of introducing variable menu pricing as a form of yield management is gaining steam. The hotel and airline industries have been utilizing this form of yield management for years with great success. While…
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3 Key Steps to Operational Excellence in the Restaurant
Originally posted on Jim Balis' Blog: When you consider how much time you spend correcting or minimizing the repercussions of mistakes made in your restaurant, finding a way to guarantee that processes can be run correctly 100% of the time is appealing indeed. Just think what it would do for your business in terms of…
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How the New IRS Rules Regarding Group Gratuities Could Impact Restaurants
Originally posted on Jim Balis' Blog: For years it has been common practice for restaurants to add a fixed gratuity to parties of five or more. As of the beginning of this year, however, how restaurants handle tips for large parties is going to have to change. The IRS came out with a new ruling…