Receive FREE Weekly NewsletterFood & Beverage Services - Articles
2009 Restaurant Trends (Download file)
Restaurant trends for 2009 include decreases in holiday business, increases in menu prices, softening in real estate prices and demand for sites, and currency trends impacting international tourism.
Feb 12, 2009 By Richard D. Williams
Future-Proof Your Business (Download file)
Restaurant industry trends, careful budgeting, and good marketing practices will help a restaurant survive a slowing economy.
Feb 7, 2009 By Richard D. Williams
Why New Restaurants Fail (Read article)
The high failure rate of new restaurants can be attributed in part to a lack of understanding of the restaurant's market. This article addresses the need for a market study prior to the commitment of a major investment in a new restaurant.
Feb 4, 2008 By Richard D. Williams
Designing Commercial Kitchens With Input From Operators And Concept Developers (Read article)
Involving operators, chefs and concept developers in the kitchen design process can lower operational labor cost, increase menu flexibility, minimize equipment change costs and improve employee satisfaction.
Oct 15, 2007 By Michael R. Beam and Juliette M. Boone
Minimum Wage Increases Necessitate Changing Scheduling Practices (Read article)
In order to protect profit margins, restaurant owners will be required to react to rising wage rates. Operators will be forced to examine their scheduling practices to ensure that increasingly costly labor hours are not wasted.
Jul 12, 2007 By Michael R. Beam and Juliette M. Boone
Using a Banquet Profit & Loss Statement to Enhance Profitability in Food & Beverage (Read article)
A banquet profit & loss statement is an important tool that restaurant, hotel and club operators can use to evaluate banquet and event business profitability.
May 24, 2007 By Juliette M. Boone
The Importance Of Operating Systems: Front-Of-House Service Audit (Read article)
Front-of-house service audits, when properly employed, can help create a memorable experience for your guests, enhance server training, manage staff expectations and increase repeat business.
Apr 11, 2007 By Michael R. Beam
Golf and Country Clubs: Setting Higher Goals for Profitability in Food & Beverage (Read article)
There are many opportunities for golf clubs to operate the food and beverage facilities in a more efficient way that will save resources, deliver better product & services, keep customers happy and ultimately deliver more to the bottom.
Feb 9, 2007 By Juliette M. Boone and Darius M Hatami
F&B Department FOH Facilities Audit Form (Download file)
Please see this article for more information: http://www.hvsinternational.com/Jump/?aid=2474&t=u&rt=2
Jan 8, 2007 By Michael R. Beam
Hotel F&B - To Lease or Not to Lease? (Read article)
Hotel F&B should be leased, is a mantra I hear. People claim hotels should include F&B because it can be profitable. I feel the profit motive should be secondary. The primary role of F&B is to enhance the potential Room Revenues of a hotel.
Dec 31, 2006 By Kirby D. Payne
The Importance of Operating Systems: Back-of-House Audits (Read article)
Implementing a Back-of-House Audit is an important first step to improving any food and beverage operation. Back-of-house audits, when properly employed, can help lower inventory levels, minimize food cost, reduce turnover, and increase food safety.
Dec 4, 2006 By Michael R. Beam
Please see this article for more information: http://www.hvsinternational.com/Jump/?aid=2438&t=u&rt=2
Dec 3, 2006 By Michael R. Beam
Restaurant Rent: How Much is Too Much? (Read article)
The question of how much rent a restaurant operation can afford to pay is explored, using examples of fixed rent and percentage rent. The relationship between gross sales and rent paid is discussed.
Oct 11, 2006 By Richard D. Williams
Setting Your Restaurant Up For Success: The Importance of Operating Systems (Read article)
Documented operating systems and policies are absolutely critical to the long-term success of any restaurant operation. Reduced turnover, increased morale, improved consistency and enhanced value are only some of the benefits that can be realized.
Sep 14, 2006 By Michael R. Beam
When Do I Need an Appraisal of My Restaurant's Real Estate? (Read article)
Real estate appraisers are frequently asked to give examples of when it is appropriate to have an appraisal performed to determine market value or investment value. This article gives some examples.
May 10, 2004 By Richard D. Williams
Food & Beverage Hospitality Report - What Is My Restaurant Business Worth? (Read article)
In this article, the author explains how to determine the value of a restaurant business, including its real estate and personal property.
Aug 29, 2003 By Richard D. Williams
Getting Your Restaurant Ready For The Holiday Season (Read article)
With the approach of the holiday season, most restaurant managers know that they should stock up on popular menu items, and if located in a snowy climate, they also stock up on snow melt, snow shovels, and discuss snow removal responsibilities with...
Nov 22, 2002 By Richard D. Williams
County Assessors, no matter where they are located, seem to make similar mistakes in valuing a hospitality property for ad valorem tax purposes.
Apr 15, 2002 By Richard D. Williams and Karen A. Smith
Meeting the Challenges of a Slowing Economy (Read article)
Any uncertainty we may have had about the economy heading into a recession vanished on September 11th.
Oct 1, 2001 By Richard D. Williams
Two Schools of Thought in Managing Restaurants (Read article)
When it comes to restaurant operations, there are two schools of thought in restaurant management: one watches dollars go down the drain, while the other watches dollars come in the front door.
Aug 1, 2001 By Richard D. Williams
