http://www.restaurantmasterminds.org Where Being an Independent Doesn't Mean Being Alone Tue, 31 Aug 2010 17:24:09 +0000 http://backend.userland.com/rss092 en Every article you read about the economy has a complete negative spin, we are bombarded with gloom and doom. I read an article recently, it was stating that most small business owners are hesitant to expand or hire any new employees. I can honestly say this is probably true in ... http://www.restaurantmasterminds.org/?p=679 That's the question I am asked at least 20 times per week from guests, friends, business associates...I hear it everyday of the week. "You should open a restaurant where we live, you'll make a killing" or "I wish you would open up a restaurant closer to where we live and we'll ... http://www.restaurantmasterminds.org/?p=671 Today, social marketing comes in all shapes and sizes. Everyone is busy connecting and keeping up with the ever changing technologies. Facebook is at the forefront, Twitter is making a charge, Linked-In is emerging, etc. etc..  Now marketing through texting is ramping up and it’s difficult to figure out where ... http://www.restaurantmasterminds.org/?p=666 My August of edition of Entrepreneur magazine just hit my mailbox. I'm always looking for stories or articles to help me get motivated or to get me to  think differently to help improve my business. The magazine did just that with the story of "The turnaround artist" and Minnesota Twins owner Jim Pohlad. The ... http://www.restaurantmasterminds.org/?p=662 Read the headlines on any industry brief and you’ll be overwhelmed with information on what’s new in our industry. Depending on the Chain, you might be looking at a new cocktail list with fresh fruit juices, concocted by their in-house mixologist. McDonald’s is claiming to use local produce in certain ... http://www.restaurantmasterminds.org/?p=658 In case you have not noticed the "Big Chains" have finally figured it out...Marketing 101. For years I have had a huge advantage by being able to market to my guests on a one on one level. While the "Chains" were so busy building their brand through image advertising, I ... http://www.restaurantmasterminds.org/?p=651 As a restaurateur, we are programmed and conditioned to always try and find the best price when we are purchasing for our restaurants. This is a tried and true formula, one that has been passed on for generations. The less we pay for an item, the more we save and ... http://www.restaurantmasterminds.org/?p=648 Long hours of working nights and weekends, hiring and firing staff, training and motivating staff, dealing with salesman, taking inventory, keeping up to date on rules and regulations, health department, fire department, liquor codes, city and county codes, repairs and maintenance, taxes, insurance, food cost, labor cost, advertising and marketing, working ... http://www.restaurantmasterminds.org/?p=643 There are times when I speak to our staff,  I feel like I’m in a Charlie Brown Cartoon. I look around the room and servers are talking to the person next to them. It feels like all they are hearing is blah, blah, blah, bah blah. I sometimes wonder if ... http://www.restaurantmasterminds.org/?p=636 Yes, you read that right! We just signed up member number 25,000 in our El Jardin RepeatRewards® loyalty program. Every time I work with new Independent restaurant owners across the country I always ask them one question before we start our initial coaching call, "What is your number one asset in ... http://www.restaurantmasterminds.org/?p=629