The International Network of Hospitality Consulting Professionals
restaurant sustainable practices

The Challenges Restaurants Face in Going Green and What to Do

The transformation of the foodservice business model to incorporate restaurant sustainable practices is not simple, but momentum is making it easier and more important than ever. Using carefully established strategies have proven to both produce a profit bonus and enhance community image to operators who use them intelligently.

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restaurant expense

Concentrating on Restaurant Expense Loss

Restaurant expense loss controls and regular management can be the difference between restaurant success and failure. Bringing in a third-party to review all expense categories, purchase and receiving processes and policies, maintenance and operating procedures will result in increased profits.

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One Size Does Not Fit All

Work-life planning is a perennial stressor. Not only are we overbooked, but we’re also trying to eat healthier than in past decades, save the planet, buy local and exercise more vigorously, while at the same time indulging ourselves and traveling adventurously.  We are looking for any and all ways for our needs to be met […]

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Be on flower and the caption social media buzz.

Keep the Social Media Buzz – Buzzing!

Managing your social media buzz can take 30 minutes to an hour a day, tops. While this may seem like a lot, many customers are making their choice based on what they see and read. Chat with your team; seek and enlist someone that is passionate about this, and let them go at it. Use these tips, and you will see fruitful rewards!

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One Word That Can Change Your Restaurants Bottom Line

Film buffs will remember that in The Graduate, the one word of advice Mr. McGuire offers to Benjamin is ‘plastics’. If there is a single word to offer today’s hospitality leaders, I suggest that word is ‘merchandising’. In particular, I urge the restaurateur to pay special attention to this often unexpected opportunity for added revenue, […]

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