Larry Winget, a professional speaker and best-selling author, is looked upon by many people as a bracing change of pace when he tells them what he sees working in reaching success, although not everyone appreciates his unconventional approach.
Sixty-three percent of restaurant patrons will continue eating after a fly lands on their food, but just three percent would do the same if it were a cockroach, according to a survey released by Orkin.
After reading this article you will have learned how a single menu redesign can quickly lift your restaurant profits up to 15 percent, how future fine-tuning can further boost earnings, and how and why menu engineering works.
Watching some restaurant franchisee network acquisition efforts underway currently, a number of common issues seem to be emerging. The need to obtain the right price is enormous. Buying more restaurants is as final of a decision as is picking a site, signing a franchise agreement or building a new unit. You have only one chance to get it right.