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Hospitality Trends - Profitable Hospitality News

Monday December 1st, 2008

Next	Page 1 of 4

	Food & Beverage - 6 Cool Tools to Build Buzz and Customer Traffic - By Ken Bu...
	Customers often ask 'what's new?'...so what do you say?


	2008-11-18	Features	more...

	Food & Beverage - 8 Recession Opportunities: Turn Lemons into Lemonade - By K...
	Downturns can reveal surprising opportunities... As your competitors reduce expenses, they often cut muscle, not fat - their marketing is...


	2008-11-12	Features	more...

	Food & Beverage - 12 Ways to Use Christmas to Grow in 2009 - By Ken Burgin
	Don't just pull out last year's decorations and play the same old music...


	2008-10-21	Features	more...

	Food & Beverage - Improving Staff Number Skills: a key to cost cutting - By K...
	If staff don't understand the logic or basic maths behind cost cutting, you lose an opportunity to find even more ways to improve efficie...


	2008-10-14	Features	more...

	Food & Beverage - Ways to Find & Spread Good News About Your Place - By Ken B...
	You may not be in the event or entertainment industry, but there are many ways to show your business is alive, not in a coma (like the co...


	2008-10-07	Features	more...

	Food & Beverage - 7 Ways to Help Customers Spend More With You - By Ken Burgin
	When money is tight, nothing should come between a customer and their purchase.


	2008-10-02	Features	more...

	Food & Beverage - Handling Customer Fear & Doubt: Building Relationships - By...
	A confused or anxious customer usually says 'No' - it's safer.


	2008-09-16	Features	more...

	Food & Beverage - Cash Control: are your systems tight enough? - By Ken Burgin
	Ever had a break-and-enter robbery? When it happens, you have new respect for external security - much more careful and less trusting.


	2008-09-09	Features	more...

	Food & Beverage - Local: How to Use this Magic Marketing Word to Drive Sales ...
	Maybe you enjoy pizza from Italy, beer from Denmark and TV from Britain, but the L word - LOCAL - arouses special loyalty and emotion. Ju...


	2008-09-04	Features	more...

	Food & Beverage - 7 Pricing Tricks: how many can you use? - By Ken Burgin
	With customers searching for value and the best deal, pricing strategies need to be smarter than ever.


	2008-08-26	Features	more...

	Food & Beverage - Back to Basics: 4 Simple Sales & Cost Improvements - By Ken...
	When you're a tourist, you see the industry with different eyes: all the strengths and weaknesses.


	2008-08-13	Features	more...

	Staff Drug & Alcohol Problems: How to Act, Not Hide - By Ken Burgin
	Can't we just wait for the problem to go away?


	2008-08-05	Features	more...

	Measuring Bar Profits - Where Can You Improve? - By Ken Burgin
	Whether it's wine, beer, spirits, coffee or soft-drinks, there are plenty of ways to look at the performance and profit-margins of bevera...


	2008-07-29	Features	more...

	The Fraud Triangle: Could it Apply in Your Business? - By Ken Burgin
	Ever had a trusted employee rip you off? When I spoke with a bar owner last week, she was still in shock after uncovering a six-figure fr...


	2008-07-16	Features	more...

	One Simple Question that Unlocks Sales, Growth & Loyalty - By Ken Burgin
	You may have run surveys before: with restaurant or cafe customers, in hotel guest rooms or for club members. The results can be useful, ...


	2008-07-08	Features	more...

	How to Make Safety a Marketing Plus, Not a Nuisance - By Ken Burgin
	We all know about the bureauracy: forms to fill out, insurance costs, extra training and endless inspections.


	2008-06-25	Features	more...

Page 1 of 4 :: Next

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