Long before reality shows and basic cable were creating celebrity chefs, Kansas City had Chef Jasper Mirabile. He was a second generation restaurateur who ran the legendary Jasper’s restaurant. Between his cookbooks, radio show, and cooking demonstrations, Chef Jasper is probably the best known chef in town. I was fortunate after my book was released […]
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I introduced part one of this series by complaining about the lack of customer service I received when soliciting bids from printers. I want to balance out that complaint by mentioning that not only has Carl Belgiere at KC Book Manufacturing been head and shoulders above the competition at providing exceptional customer service, but has blown […]
I recently had the opportunity to request bids for printing my book. I am spending a fairly significant (to me) amount of money on this project and wanted to make sure I was getting the best deal possible. I requested bids from seven local companies. One got back to me within 48 hours. I received […]
Dear Independent Restaurant Owner, I really appreciate what you are trying to do. It is tough to run a restaurant. I appreciate you trying to bring a local alternative to the chain restaurants that are all over town. We are on the same team. I work at a locally owned independent restaurant and try to […]
tagged beverage costs, grown up soda, increase restaurant sales, jones soda, non alcoholic, profitable, Restaurant, restaurant market segment, soda vie. Stop for a moment and think about the bar in your restaurant. You most likely have set up a tremendous display with it. In many cases it will be the focal point of your […]
I am a fan of Zaarly. If you are unfamiliar with the site, Zaarly is the most interesting internet startup company I have run across in years. The concept is simple: Zaarly allows buyers to name their price for the goods and services they wish to buy. This works by allowing the market place to […]
Recently, my favorite restaurant critic wrote a post about music at restaurants. In this post he recounts several restaurants that have made classic mistakes with their music selections. Some restaurants had the music far too loud. Other restaurants allowed their staff to select the music which led to some “interesting” selections. Judging from the reactions […]
The old adage says, “There is no such thing as a free lunch.” Whoever said this wasn’t looking hard enough. Today it seems every restaurant is offering some sort of deal. Prices are being slashed. “Buy one get one free” is a growing part of the lexicon. Restaurants that previously never would have thought of […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Learning Restaurant Spanish (Nouns) June 2, 2010
- The Epiphany July 1, 2010
- Advice For A New Restaurant Manager January 18, 2013
- Was The 20/20 Restaurant Episode Fake? A View From The Cutting Room Floor November 21, 2012
- How To Hire Professional Restaurant Servers Fast September 10, 2012
- The Importance of Speed in Hiring Restaurant Servers July 2, 2012
- Six Dangers Of Restaurant Server Understaffing June 19, 2012
- Master_Rabbit: Here’s advice from a 10 year veteran. Try anot...
- Diogenes65: Yesterday afternoon my wife and I had a mediocre d...
- Gabriel Dashan: https://www.quora.com/How-much-does-a-1-hamburger-...
- Gabriel Dashan: oh yeah,5% profit. Only a fool would believe in it...
- New York Classifieds: Great article, thanks for sharing. The best advice...
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.