Jan
23
Everything is Illuminated
Lighting is the first thing a guest feels and the last thing an operator thinks about. Which is strange, because
4 min read
Jim Cruz
Jan
21
Image is Everything
Food doesn’t wait politely to be noticed anymore. It has to interrupt. It has to earn its keep. In
5 min read
Jan
19
The Right Kind of Traffic
The street tells the truth long before any broker does, and it tells it quietly. It doesn’t shout in
4 min read
Jan
16
Opportunity Cost
It’s late. The truck is cooling down. The cambros are stacked. You’re tired in a way sleep won’
3 min read
Jan
16
Move at Lightning Speed
Speed gets a bad reputation in this business.
Say the word to most operators and they'll tense up.
3 min read
Jan
14
Branding: You Are Not Your Logo
Let’s get something straight, right out of the gate.
Your logo is not your brand.
Your slogan is not
4 min read
Jan
12
If It Doesn't Sell, It Doesn't Stay
Menus can be emotional documents. They’re not just lists of food; they’re scrapbooks. Every dish has a backstory,
3 min read
Jan
09
Price to Survive
There’s a fear that only restaurant owners know. It shows up late at night, after the doors are locked,
4 min read
Jan
07
New Year's Resolution #3: Find Another Revenue Stream
Restaurants survive on thin margins and stubborn hope. Anyone who’s ever signed the back of a check instead of
4 min read
Jan
05
New Year's Resolution #2: Properly Invoice Clients
It usually happens at the event site, at a folding table, under bad lighting, with a planner or organizer holding
4 min read