These Articles Might Able to help you: May 2008 Archives

Conducting surveys is a science. Since poorly designed instruments waste organizational resources, this article teaches you the fundamentals of survey strategy. Surveys are competitive advantages only if you can act with confidence on the data. Understanding the important aspects of surveys can make the difference between success and failure of your survey project - and even of your overall organization. In this article, you will learn the fundamentals of creating or identifying good survey projects.

Questionnaires are popular tools for gauging internal and external performance and predicting future purchase behavior of customers for many organizations. There are many inexpensive do-it-yourself survey tools available to organizations wanting to save money on survey initiatives. While it is understandable that organizations may consider creating and administering surveys in-house, there are several good reasons to reconsider. Getting help from an experienced and objective (impartial) survey team can help organizations turn their survey projects into powerful business tools.

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. The first step in creating consistency is to both create your company's core fundamentals, and then repeat those fundamentals. At Logan's Roadhouse, our core fundamentals include: great tasting food in a timely manner, serving hot food hot and cold food cold, clean and safe restaurant environments and great, warm, friendly service.

We use three tools to teach our team and managers daily. They are: purpose, values and brand. If you put together the communication of core fundamentals with these tools it inevitably leads to lower turnover.

In order to teach your team and managers daily every restaurant organization needs to come up with the purpose of their training department. At Logan's, purpose is: 'We are committed to training Logan's values every day. We learn, live and teach a culture and passion for 'Guest First' thinking, which will be a distinct competitive advantage and support the growth of the Logan's brand.

More Info at :Daily Restaurant Industry News 2008-05-15

You need figures that are easy to find, easy to interpret, and make sense to the people they affect. Managers need them to benchmark rostering and hiring decisions. Staff need to understand the productivity that's expected, and how they contribution to the business.

These figures are a small selection from the new resource:

KPI's to Measure Staff Costs, Productivity and Workforce Quality.


Key Figures on your Weekly Sales & Costs Dashboard

• Total cost of labour - wages plus all on-costs. Some are not paid at the same time as wages, but are still a part of the weekly cost eg workers compensation premiums. Generally, your payroll package will not produce all these figures.

• Labour cost per hour: how much is it costing for each hour you are open?

• Fixed and variable wage costs: the staff you must have, and those you can call in as needed. For a large business, a flexible and permanent workforce gives the greatest productivity, but it needs work to create the structure. The old days of turning on and off the supply of workers, like a tap, are almost over.

More info at :Daily Restaurant Industry News 2008-05-07

Arby's Restaurant Group, Inc. has announced the introduction of a new advertising campaign that challenges consumers to join the fight against ho-hum, every day fast food.

The campaign, which was created by Merkley & Partners, features the Arby's Rescue Brigade, a group of dedicated Arby's enthusiasts whose sole mission is to save the world from ordinary fast food. The Brigade travels across the country in a boldly designed Rescue Mobile showing up on the scene when someone is eating a bland, unsatisfying fast food meal.

More Story at :Daily Restaurant Industry News 02/05/08

Growing Concepts that have grown by at least 5% (if less than 50 units).
Philadelphia, PA-based BONTE WAFFLERIE & CAFÉ (founded 2003) has increased by 1 unit, from 4 to 5 (25% growth) and entered into NJ. All other units are in PA. These fast casual bakery/cafes are open for breakfast and lunch, with a $4-$10 per person check average. Seating is for about 40. Catering is available. About half the units are franchised.

St Louis, MO-based RACANELLI'S NEW YORK STYLE PIZZA (founded 1994) has increased by 1 unit, from 5 to 6 (20% growth). These quick serve pizzerias are open for lunch and dinner, with seating for about 30. Beer is served. Catering and delivery are available. All units are in MO.

Mt Shasta, CA-based BLACK BEAR DINER (founded 1995) has increased by 2 units, from 36 to 38 (6% growth). The restaurants are family/casual, open for breakfast, lunch and dinner, with a $6-$12 per person check average. Locations serve beer and wine and have seating for about 150. Trading areas are AZ, CA, CO, NV, OR, and WA.

ITALIAN OCCASIONS RESTAURANTS based out of Severna Park, MD has increased by 1 unit, from 9 to 10 (11% growth). They opened a new concept called Pomo Grill. Units are family/casual restaurants serving beer and wine. Seating is for about 150. The per person check average is around $6-$15+. Catering and banquets are offered. Other concepts are 4 Seasons Grille (1), Café Mezzonate (1) and Squisito's Pasta Blitz (7). All are located in MD.

LARK CREEK RESTAURANT GROUP headquartered in San Francisco, CA (founded 1989) has increased by 1 unit for their Yankee Pier concept, from 3 to 4 (33% growth). Other concepts are Arterra (1), Bradley Ogden (1), Lark Creek Inn (1), Lark Creek Restaurant (1), Lark Creek Steak (1), One Market (1) and Parcel 104 (1). Overall company growth is from 10 to 11 (10% growth). Units are upscale with full bar and seating for about 250. The check average is around $15-$50+ per person. Catering and banquets are offered. Locations are in CA and NV.

CASSANO'S PIZZA & SUBS based in Kettering, OH (founded 1953) has increased by 3 units, from 36 to 39 (8% growth). These are quick serve pizza restaurants serving beer and wine. Seating is for about 70. Units are 15% franchised and are located in OH.

More Story at :Daily Restaurant Industry News 1st May 08