How to Make Your Employees Brand Advocates
You probably already know that your employees are your business’s greatest assets. In fact, they can make or break your business! But did you know that simply keeping your employees happy isn’t enough...
View ArticleWhat Customers Don’t Like About Your Restaurant
If you asked your loyal customers what they love about your restaurant, they’d probably have a long list of likes. But what about the customers who don’t like your restaurant? The ones who have a bad...
View Article13 Tips to Better Manage Your Restaurant
A successful restaurant starts with its leadership. As a restaurant owner or manager, you need to be constantly giving thought to how you can better manage your restaurant. Here are 13 tips to make...
View ArticleThe Biggest Reasons Restaurants Lose Customers
Let’s face it. Every restaurant at one point or another is dealt the reality of lost customers. And while it’s impossible to please every customer, every time, if you find your restaurant’s business...
View Article20 Upselling Tactics that Work
No matter how great business is at your bar or restaurant, chances are you’d like to make more money. One of the easiest ways to do this is upselling, or convincing customers to upgrade their current...
View ArticleLeadership Management: 7 Things to Improve
You might use the words “leader” and “manager” interchangeably. After all, if you’re a great manager, aren’t you a great leader, too? Not necessarily! While management entails planning, coordinating,...
View ArticleHow to Partner With Other Businesses to Grow Your Restaurant
Teaming up with other businesses may seem counterintuitive—after all, don’t you want all of your customers’ attention to be on you? But partnering with another company is actually a great way to build...
View ArticleJon Taffer’s 3 Tips for Running a Bar or Restaurant
If you’ve seen Bar Rescue on Spike, you know that many of the struggling bar owners had no idea how to run a business, causing them a lot of trouble. That’s why they called service-industry expert Jon...
View ArticleCrisis Management for Today’s Restaurants
By Linda Duke, CEO, Duke Marketing Restaurateurs need to know how to manage and deal with a crisis. Irresponsible or irrational actions pertaining to a crisis can be damaging to a long withstanding...
View ArticleHow to Quickly and Quietly Handle Customer Conflict
Unfortunately, your customers aren’t always going to be happy. Customer complaints are just an expected part of the job! But what do you do when an upset customer takes it to the next level? What’s...
View ArticleHow to Turn Around a Failing Restaurant – or Avoiding That in the First Place
Restaurants are like living things. They are born and, sooner or later, they die. Much as with people who mind their health, the variable that owners seek to control is the amount of time between those...
View ArticleCommon New Management Mistakes to Avoid
Being a new bar or restaurant manager can be exciting, but it’s also a little scary! With so many new responsibilities, most people make a mistake or two along the way. However, by checking out the...
View ArticleWhy Managing Customer Complaints Before They Leave Your Restaurant is a Must
Even if your restaurant is successful, chances are you’ll have an unhappy customer every once in awhile. Maybe someone didn’t get what s/he ordered, wasn’t happy with his/her service, or had to wait...
View ArticleHow to Set Your Restaurant Apart from the Competition
Every restaurant faces intense competition. Restaurant owners need to constantly find new ways to raise the bar and exceed customers’ expectations. Here’s how to differentiate yourself from your...
View ArticleBehind the Scenes: How Restaurants Prepare for VIPs
In 2013, the scourge of entitled Yelpers reached its peak when a man invented the “ReviewerCard” — a black credit card that allowed reviewers to have a “lifetime of upgrades” by scaring businesses into...
View ArticleHigher Wages Don’t Have to Mean Higher Labor Costs
At Sales Temperature they understand the importance of lowering your labor costs as higher pay rates are mandated by new minimum wage laws. With higher hourly labor costs, it’s becoming more and more...
View Article17 Things a Restaurant Manager Should Never Do
Restaurant managers have a lot of responsibility…and of course, this can be a good thing or a bad thing! If you’d like to avoid making some of the biggest management mistakes, read on to find out what...
View ArticleRoy’s Restaurant to Honor Retirement of Kobe Bryant Jerseys with $24 Misoyaki...
Leave it to Kobe Bryant to disprove the theory of two good to be true. And leave it to Roy’s Restaurant, owned by life-long fans of the Los Angeles Lakers, to honor the legend with a specially-priced...
View ArticleJohn Crawford Elevated To Chief Operating Officer Of Roy’s Restaurants
Through collaboration with chefs, Crawford further elevates the cuisine at the fine dining favorite John Crawford, who joined Roy’s Restaurants in October as vice president of operations, has been...
View ArticleRoy’s Restaurants Introduces Menu Changes Including Three New Entrees and...
The new menu items combine the Hawaiian heritage and fusion cuisine the restaurant is known for Roy’s Restaurant, the upscale American restaurant that specializes in Hawaiian and Japanese fusion...
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