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Here’s the Incentive
By Dr. Jerry Newman
A few years ago, Green Giant had a serious quality problem: Too many insect parts and rodent hairs were turning up in its vegetables. Some compensation expert decided to give incentives to workers for finding these foreign objects, reasoning that it would adequately address the problem. Guess what? Workers began smuggling the offending objects from home and putting them into vegetables. Unless you’re careful, incentives can come around to bite you in the, um, artichoke, as they did with Green Giant. In almost every survey, money ranks No. 1 as the reward that most motivates worker performance...

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How to Market Restaurant Specialty Items for the Holidays
By Jonathan Munsell
Added on November 4, 2009
A question was posed by one of our Restaurant Success Monthly Members, Buddy Guilbeau: Do you have any ideas on how to increase my corporate hams sales...
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The 8 Critical Characteristics Found In The Most Successful Restaurant's Operations and Marketing
By Jonathan Munsell
Added on October 30, 2009
These are proven hard hitting tactics that every truly successful Restaurant Owner lives by, in today’s economic times and ANY time! It’s...
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Christmas Ain't What It Used To Be - But Learn How Your Restaurant Can Make More Than It Should
By Greg McGuire
Added on October 27, 2009
Without a doubt, company Christmas parties aren’t what they used to be. The days of opulent parties stacked one after the other are clearly behind...
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Brinker and Darden are expierencing an Ill equilibrium in branding.
By Steve Johnson
Added on October 23, 2009
What are your customers shopping for and where? One of the things that happens when a restaurant brand becomes complacent is consumers reduce the frequency...
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Restaurant Management: Use Creative Compensation Strategies
By Greg McGuire
Added on October 22, 2009
As if you didn’t have enough on your plate trying to keep your restaurant’s head above water this year, some in the food service industry...
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You Must Have The Right Mindset to Gain Huge Sales and Profits in the restaurant business…
By Jonathan Munsell
Added on October 22, 2009
How do you think of your restaurant? Are you thinking too small? What are all the ways that you can use your restaurant? What are all the ways you can...
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Daily Market Update
Pork Report
November 7, 2009
Pork production last week rose 1.5% from the previous week and was 1.8% larger than last year. The September US and Canadian hog/pig (3%) and breeding (3.3%) herds were both notably smaller than last...   More...

Creating your Silent Partner
Posted by: Robert

When it comes to creating a menu... who is best suited to compose it for the restaurateur?

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