O’Dell Restaurant Consulting Blog

You can greatly improve your cash flow by adopting a policy of smaller, more frequent price increases instead of waiting for a year or longer before raising prices a larger increment.
Use this simple example to catch my drift:
Chicken tenders $5.99 from January 2008 - January 2009
Price raised to $6.99 after January 2009
4000 orders of [...]

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This may be the most important question you can answer when designing a restaurant concept. It is definately the most important question to answer when creating a marketing plan.
One of the biggest mistakes restaurants make is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up [...]

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Charlie said….. Marla said….. Patrice said…..
He said, she said. It’s a game that gets played in a lot of businesses. Not having a defined “pecking order” that is understood by every person in your organization can lead to a lot of unneccessary headaches. Here’s a quick lesson about avoiding this business pitfall.
Who [...]

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