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Management |
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Lessons from the Field - Finding Business Leads Can Be Easier Than You Think - By John Hogan
It certainly seems the cost of travel is going up these days. The cost of gas for our vehicles, of fuel for the airlines and even of food for a variety of global reasons are affecting the asking prices facing travelers. With a US Presidential election just around the corner as well, the advertising rates in certain mediums are likely to be rising as well.
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Hotel Sales 2.0 - Tactics to Drive Business in a 'Not So Hot' Summer - By Carol Verret
The forecasts for this summer are mixed but all agree on one thing - hotels will not be driving close to double digit REVPAR growth in summer 2008! However, wherever there is gloom there are also opportunities for those able to identify them!
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Food & Beverage: Creating Operational Consistency In a Nutshell - By Chris Beckler & Susan Lynn, Logan's Roadhouse
The most successful restaurants are successful because they provide consistent value to their customers. It's important to create consistency, but how does one go about it? Often restaurateurs believe that creating that consistency is very difficult, but with proper training, it's very achievable.
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The Role of the 21st Century Professional Sales Representative - By Dr. Rick Johnson
The role of field sales in the past focused around selling products to customers. The role has shifted rapidly to developing solutions and programs for customers that, once sold, allow product to flow through the business-to-business relationship. Today's professional sales person has an obligation to employ all the company resources necessary to create and maintain competitive advantage in their market place.
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Food & Beverage: New Restaurant Openings: One Man's Viewpoint - By Greg Witmer, Director of Training, 99 Restaurants
Opening a new restaurant is always a challenge for everyone involved. One can think of openings as an organizational test that involves site selection, building, legal issues, the HR department, marketing, operations and trainers. Does your organization have an overall philosophy around opening?
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