Q: The cost of food has been increasing over the last year. Times have been tough but it’s time for me to take a price increase on my menu. What is the best way to go about increasing our menu pricing?

A: The National Restaurant Association is forecasting an increase in wholesale food prices of 3.3% over 2010 while the USDA projects a 2.0-3.0% increase for all foods. Meats, pork, dairy, fats and oils are projected to have the highest increases. Click here to read more »

The menu used in your restaurant is a secret weapon of profitability. If designed correctly, the guest can be encouraged to increase dining frequency, spend more or less money or time on certain visits, and receive powerful reinforcement about your brand. In this article, we’ll explore some of the fundamentals of great menu design, which can often result in sales increases of 5-10%. For a $1,000,000 restaurant that’s $50,000-$100,000 per year! Click here to read more »

Q: I often feel as though I’m the only person in my business who understands it. Where can I turn for advice and help?

It’s lonely at the top. Often the owner or CEO of a business has few people, if anyone, to speak with about his/her business. Family is wonderful but dragging your business into your family is a guaranteed way to invite unsolicited, often frustrating advice. Your family cares about you and unless they’re working in the same business, they’ll have a difficult time avoiding the anxiety and perplexity you’re experiencing when you simply wanted to vent or get some ideas.

So, where should you turn? There are three underutilized resources at your disposal:

Your vendors are ready to help. Understanding their businesses will yield unexpected benefits. They have a vested interest in your success and want you to succeed more than you expect; the more you succeed, the more they sell. Work closely with your vendors in the following ways:

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