Tag Archives | profit

The Best of The Manager’s Office

The Manager’s Office joined The Hospitality Formula Network as the smallest blog.  I had tried to avoid discussing issues related to management on tipsfortips.  To the extent that I did discuss them the posts were designed to provide greater understanding of how restaurants worked to servers and foodies.  After I started the site, I realized […]

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What Restaurant Owners Should Know About Groupons (Part Two)

Yesterday, in part one, I discussed some of the factors you should consider prior to the launch of your Groupon offer.  These were all items that needed to be addressed in advance of the promotion in order to make sure you were prepared for the onslaught of new guests in the first week.  If part […]

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What Restaurant Owners Should Know About Groupons (Part One)

As part of Groupon week on The Hospitality Formula Network, The Manager’s Office will address how to successfully execute a Groupon promotion.  The focus of this article is not to discuss whether or not you should execute a Groupon promotion.  That post is coming soon.  Instead, this two part installment will deal with how to […]

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Chef Nicolette: An Introduction

A few years ago I had the opportunity to work with a very talented and passionate pantry cook named Nicolette.  She left not long after I started to attend culinary school.  I advised against it.  She has since graduated from the Culinary Institute of America and become an accomplished pastry chef.  I asked her to […]

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Independent vs Corporate Restaurant Priorities

This morning I read an article regarding the rising costs of food and how restaurants will respond.  In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs.  The owners discuss absorbing the costs themselves or reducing […]

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Cost vs Profit

In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.”  The problem is that food in a restaurant carries far more […]

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