A significant portion of my week is spent with prospective clients. I spend an hour reviewing their website, catering menu, marketing plan and materials. During a Go To Meeting, I also share all of the “best practices” to growing and running a catering profit center.
Imagine a proverbial case of free lemons. Most restaurant operators I talk to see a card board box full of sour problems. At minimum they complain, because they have an extra cardboard box to break down.
You are only as strong as your weakest link. For many operators that link is catering delivery.
Lagniappe isn’t a new word to those of you from Louisiana; it’s a way of life. It is a small gift given at the time of purchase like the hot glazed donut Krispy Kreme hands out while you’re in line.
As someone who has been divorced twice, I found it necessary to learn how to date to avoid living with five cats by myself in my old age.
What’s the “one” factor you would like to have to make your restaurant a huge success and give you an unfair advantage over your competitors?
The other day I received an email with eighteen interesting facts about lead generation. The one that stuck out dealt with the cost of an average B2B lead (business to business).
As many of you know, I was raised in an Orthodox-ish Jewish home. I use the suffix “ish” as a qualifier.
