News & Press
A Restaurant Turnaround: From Crash to Cash Article: A Restaurant Turnaround: From Crash to Cash "Seven Steps to Stopping the Crash: 1) Realizing a problem exists. 2) Getting help as soon as possible. 3) Setting up priorities to correct the problem(s). 4) Instituting change – communications (internal and external). 5) Staff involvement and empowerment. 6) Measuring the results. 7) Sharing the success." Originally presented by The Manask Hospitality Group principal Don Avalier
A Strategy for Increasing Revenue in a Recession Article: A Strategy for Increasing Revenue in a Recession "Understanding your potential customer has never been more important, and is the basic tool in developing retail strategies and tactics for maintaining and increasing income in a recession. After absorbing your institutional reason for being and purpose, a non-profit merchandiser must be able to forecast sales potential from various customer segments, including their interests, age, gender, values, activities, buying patterns, and personal styles." Originally published in The Manask Report 2009
Food Costing: Nuisance or Necessity? Article: Recipe Costing for Profitability: Nusiance or Necessity? "Anytime financial statements are being reviewed or the discussion turns to operating costs and controls, the concern over food cost is always a prime area of focus by our clients. When asked about food costs, the answers are typically very adamant: 'It stinks,' 'We're doing great,' or 'We're a half point better than last year.' Each of these generally vague responses begs the next question, which is 'Has a potential, ideal or theoretical cost been established? What is it and what method was used to determine the projected cost?'" Originally written by The Manask Hospitality Group principal Don Avalier
Is Your Gift Shop Operation Truly Green? Article: Retail and Social Responsibility "Every time you ask a vendor for an environmental statement, an item made from organic cotton, product made from post recycled waste, a factory environmental certification, to add an additional green product to their line, or a green alternative to your "must have" items, you leverage improvements to our industry and help increase green product alternatives." Originally presented by The Manask Hospitality Group principal Marjorie Sheldon at the 2009 Museum Store Association Annual Convention