Profitable Hospitality Articles

A special management event for Food & Beverage Managers, Catering Managers, Supervisors and Front-line staff. continue reading →

Free One-Hour Webinar Presented with Hospitality magazine Your customers make instant decisions based on what they see - on your website, your menu, your front window, your functions guide and more... continue reading →

One of President Obama's top staff once said 'You never want a serious crisis to go to waste… it's an opportunity to do things you could not do before.' So how can you use the current downturn to make permanent improvements in the way you recruit, manage and motivate staff? continue reading →

Another month, and more design changes on Facebook. Here are some useful features to take advantage of. continue reading →

Tough regulations and the employer's Duty of Care are here to stay - get used to it. continue reading →

If you're checking staff motivation and productivity, menu performance or changing customer tastes, the results always show up in the sales figures. But what should you track? continue reading →

They smile a lot, they cover extra shifts, know how to fix the fryer, how the boss likes his coffee and can cheer up cranky guests like magic. And because everything is going so well, it's easy to leave them alone while you concentrate on fighting other fires. continue reading →

In seconds a nasty photo or comment can spread via SMS, Facebook or a review site.. continue reading →

A Free One-Hour Webinar with Q&A, presented by Ken Burgin of Profitable Hospitality, and Hospitality Magazine. For business owners, managers and chefs who want to improve staff retention, reduce costs and create a more motivated workforce. continue reading →

Customers often ask 'what's new?'...so what do you say? You could tell them about the specials, but when they get really interested is when you can talk about an event, a staff member, new photos, an award, renovation plans or the latest gossip. Actually, you have something new happening almost every day, but most businesses (even big ones with marketing departments) aren't very good at sharing it. continue reading →