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Hospitality Trends - Dunbar Associates News

Monday December 1st, 2008

Next	Page 1 of 7

	Food & Beverage - Event Scheduling - By Joe Dunbar
	I observe many catering operations and their sales strategies. There are many schools of thought on booking events. We'll assume our even...


	2008-11-13	Other	more...

	Food & Beverage - Squeezing The Lemon - By Joe Dunbar
	Operators are working the monthly income statements searching for ways to generate more profit. Many operations are running just above or...


	2008-11-03	Features	more...

	Some Let Up In Sight - By Joe Dunbar
	Oil is trading below $70 a barrel today for the first time in over a year! Hopefully, we'll see the grain prices which have followed crud...


	2008-10-16	Features	more...

	Food & Beverage - Leveraging Your Investment in Food Cost Control - By Joe Du...
	The current economy presents a once in a lifetime opportunity for the operators who have an effective food cost control system in place. ...


	2008-09-30	Features	more...

	Food & Beverage - Pricing A Catering Menu - By Joe Dunbar
	The best tool for caterers involved in menu package pricing decisions is a fantastic cost accounting system. If all costs are known well,...


	2008-09-29	Features	more...

	Food & Beverage - Food Cost Control ROI - By Joe Dunbar
	If you've invested the time and money to build a food cost management system, this year will give you an above average return on investme...


	2008-09-22	Features	more...

	Food & Beverage - Competitive Catering - By Joe Dunbar
	In the contract feeding segment, most of our business was awarded via the competitive bid process. We would respond to an RFP, attend a m...


	2008-09-03	Features	more...

	Food & Beverage - Eliminate Chronic Waste - By Joe Dunbar
	Years back, one of my clients had a policy of brewing coffee fresh every 20 minutes. This simple policy caused an extremely high level of...


	2008-08-18	Features	more...

	Food & Beverage - Food Cost and Break Even Point - By Joe Dunbar
	In speaking with many local operators (completely unscientific sample), the consensus estimate is a 12% drop in revenue (year over year)....


	2008-08-12	Features	more...

	Food & Beverage - Make Room For Special Events - By Joe Dunbar
	Eliminating the uncertainty of a covers forecast is helpful for everyone in restaurant management. Restaurants with a line around the blo...


	2008-07-28	Features	more...

	Food & Beverage - A Time To Listen To Your Guests - By Joe Dunbar
	Whenever the economy turns down and discretionary income declines, the advantage shifts from hot new concepts to established names. The r...


	2008-07-21	Features	more...

	Food & Beverage - Impact of Special Event Package Prices - By Joe Dunbar
	Hotel chefs often need to accommodate the needs of the catering department with their banquet event orders. In this economy, competition ...


	2008-07-17	Features	more...

	Food & Beverage - Profitable Special Events - By Joe Dunbar
	One hint I have shared with my special event catering clients is the use of cost per guest statistics (vs. a % of sales). Catering is a v...


	2008-07-07	Features	more...

	Food & Beverage - Be A Pillar Of The Community - By Joe Dunbar
	As you fight through the current economic downturn, try to find simple ways to improve profits. Recent articles suggest the higher cost o...


	2008-06-30	Features	more...

	Food & Beverage - Keep It Simple Regression - By Joe Dunbar
	Simple linear regression is an excellent analysis tool for sales forecasting, budgeting and cost efficiency studies. Although the name so...


	2008-06-25	Internet	more...

	Restaurants Attracting Stimulus Dollars - By Joe Dunbar
	Based on a very unscientific survey of local restaurants, I have noticed a pickup in mid-week traffic. Parking lots have gone from nearly...


	2008-06-23	Features	more...

Page 1 of 7 :: Next

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