Trade Secrets Menu, Marketing, Training, Cost Controls & More!

Archived Articles

Looking for inspiration? Browse through our library of Trade Secrets and access tools and information any day, any time.

Are you looking for a specific topic? Use the Search page to find Trade Secrets by category or key word.

Flavor Is Never Out of Season	One of the simplest ways to infuse flavor into dishes is by using seasonal ingredients.
What I Like About You	An outside perspective on what makes you different, better & special.
It's Always Something, Part 2	An accrual system to help you match income and expenses.
The Plot Thickens	A menu quadrant analysis helps pinpoint profit opportunities.
Tour de Force	Lessons in leadership from Lance Armstrong.
It's Always Something	Do fluctuating expenses make reading your P&L a challenge? Here's the first of two remedies.
Flash Point	Post-meeting pop quizzes get everyone's attention.
Maitre d'Matters	Concierge, mediator, party planner and perfect host.
Wanted:	Recruiting ads that get noticed and get results.
Do As I Say	The do's and don'ts of delegating.
The One Minute Manager	Ken Blanchard's three secrets for a happier, healthier and more productive workplace.
Jury Duty	Jury service is an investment in America, your employees, and your business.
An Open and Shut Case	The front door is the most visible surface of your restaurant. What image does yours convey?
Cocktail Napkins: Not Just for Business Plans Anymore	One service technique with three times the impact.
And The Oscar Goes To...	Business lessons learned from the little gold statue.
Too Much of a Good Thing	An abundance of quality food is creating yawns instead of hurrahs.
Pop Your Cork	Corkage fees, Policies, and Protocols that encourage wine lovers and will keep you afloat.
Dine Out or Dine In?	Takeout and delivery make the choice a win-win for you and your guests.
Mind Your Manners	A simple "Thank You" goes far beyond mere politeness.
Cease and Desist	Protect your name, reputation, and brand image with trademark protection.
Knowledge is Power	Information can ease fear and help you respond well in an emergency.
Capital Idea	Get your team's creative energy flowing for fun and profit.
Lean & Mean	No fancy surveys needed to get to the heart of the matter.
Mixed Bag	A pinch of menu, a dash of cost controls, and a sprinkling of marketing.
Charity Teamwork	Give your employees another reason to be proud of working for you.
Making A List And Checking It Twice	The holiday season is here! Are you ready?
The New Color of Money	Harder to fake and easier to check, the new $20 bill deserves some attention and training.
The Tills Are Alive With The Sound of Music	The right music and the right ambiance can impact guest behaviors and increase your average check.
Up To Speed	Fast Company poses 10 make-or-break questions for evaluating your company's performance.
Log Your Tips	Servers who keep track earn more than those who don't.
Upon Closer Inspection	Visits from the health and fire departments shouldn't be cause for alarm. Use them as a way to improve your business and educate your employees.
On The Spot	A periodic double check of physical inventories keeps prime cost reporting accurate.
Reel 'Em In	Use kids as bait to boost retail sales.
In It For The Long Haul	Savvy investing in your existing customers will generate a healthy, long-term return.
Unfair Advantage	Assemble a team that works well together and you'll be one up on the competition.
The Third Degree	How not to get burned when conducting employee interviews.
Front Page News	Is your menu's cover headline worthy or a below-the-fold byline?
Plan On It!	A simple business plan can help you define and achieve your professional goals.
Don't Sweat the Small Stuff	How to Accomplish Your High Priorities.
Cool It!	Beat the heat and win on your energy bill.
Mirror, Mirror On the Wall	Who has the best logo of them all?
Red, White, & Groovy	Don't wait for a national holiday to celebrate what's great about your company!
Supersize It!	Make a big brand-building impact with jumbo postcards.
To Market, To Market	With infinite marketing choices... which ones are right for you?
Get Smart	Smarter, not harder, works when setting professional goals
If A Little's Good, A Lot's Not	The trend toward smaller portion size can offer more than just health benefits.
Handle With Care	Don't neglect training front of the house employees in food safety.
On Your Mark, Re-Set, Go!	The art of clearing and re-setting tables.
It's No Accident	Training reduces job related injuries and turnover costs.
On The House	Three distinct manager comps: know when and how to use them.
Vendor Bender	Ask your best suppliers to give you the goods on your restaurant.
Wake Up & Smell The Coffee	Affordable benefits are available for operations of all sizes and budgets.
'Tis the Other Season	The clocks have changed. The seasons have changed. Have your menu, service and marketing strategies changed, too?
I've Seen The Light... And It Shows The Blight	Periodic cleaning helps improve morale, productivity and your good image.
When the Mercury Rises	Food safety issues are top of mind with consumers. Get the facts and help your customers make informed dining choices.
In-House vs. Out-House	Growing numbers of savvy operators are capitalizing on the efficiencies and economies of outsourced services
The Early Bird Makes the Tables Turn	Dining promotions that attract discerning (not infirming) customers
Check It Out	Mid-shift line checks catch problems before the customers do.
In The Balance	Whether it's the economy, national security or personal priorities, employees are looking for more than a paycheck.
Is There Anything You Want To Tell Me Before You Tell Me What I Know?	You can't fix a problem until you know it exists.
Size Does Matter	Keeping the tabletop in proportion can make dining a more pleasant experience.
Great Expectations	Trade the stigma of being a busser for the motivation of moving up the ladder
Too Tasty	Make flavor a key ingredient of new recipes and high profit menu items.
When Charities Come Calling	Don't Run. Learn how to Turn Giving into Receiving.
Always Hiring	Take an aggressive approach to building a team of great employees.
Smith, Party of 40	Professionalism and preparation put the "special" in special events.
Split the Difference	What to do when diners want to share.
Theory of Relativity, Part 2	How Do Your Prime Costs Compare To Other Restaurants'?
Say What?	Where decibels are concerned, know the difference between good noise and bad noise.
The Mayor of the Village	You've been elected to lead the way to higher performance and profitability.
Put it in Writing	Don't let writer's block stop you from formally responding to guest complaints.
ChaChingle Bells	Get those cash registers ringing with some savvy holiday marketing promotions.
To The Core	A defined set of fundamental values and principles should guide every thought, action and decision within your company.
And One To Grow On	A birthday promotion can generate one more visit a year from your customers... and that's all you need to grow your business.
Keep Your Eyes On The Prize	Even a World Series baseball team needed a simple list of goals to get there.
In The Hot Seat	Smart management hiring requires a smart strategy for conducting face-to-face interviews.
Extra! Extra! Read All About It!	A little media attention makes a big difference in building brand recognition.
My Way Or The Highway	Selfish service is no service at all.
On The Rocks	When training employees in proper food safety and sanitation, don't forget to add ice.
Flights of Fancy	Keep the culinary adventure alive with samplers and tasting plates.
This Is Not Your Father's Oldsmobile	All generations are not created equal.
Star Search	Don't rely on luck when recruiting and hiring managers.
Back to Basics	It's back to school time for the kids, but real professionals never stop learning and re-learning their skills.
Comps	The do's and don ts of accounting for food & beverage complimentaries
How Deep Is Your Bench?	Make sure you have star players ready to step up to the plate.
Hump Day	Boost mid-week sales with regular menu "specials."
Theory of Relativity	How Do Your Prime Costs Compare To Other Restaurants'?
Cooks Counts	Add & Subtract Your Way to Lower Food Cost
Time Trials	Timing is Tricky, But Crucial. Meet Guest Expectations and Maximize Sales.
5-Step Training	The Trainer's Role in Successful Training Sessions
Pennies From Heaven	Little Ideas Can Translate Into Big Dollars
Lagniappe	A Little Something Extra We Learned in Louisiana
Coaching to Victory	Don Shula's Secrets for Leading A Winning Team
Partly Cloudy With A Chance Of No-Shows	A Forecasted Budget Will Keep Labor Costs Low.
Are You Finished, Yet?	Picking up cues, not dishes, can make a big impression.
Does Not Compute	You don't need a Ph.D. to make a`n educated decision about point of sale systems
Rack 'Em Up	Our shot at clarifying tip pooling issues
Check-Back Guidelines	A Subtle Service Technique With A Not-So-Subtle Result
Will Build to Suit	A clever way to keep menu interest high and food costs low.
How Many in Your Party?	Get on the A-list by encouraging your customers to celebrate special events with you.
Southern Hospitality	It's more than a culture. It's a way of doing business.
Employees...Appreciate 'Em and Depreciate 'Em	Employees are assets. Invest wisely and you'll reap the rewards.
Better Safe Than Sorry	Prevent workplace injuries through awareness, education and employee participation.
What's the Word?	A simple lesson in pronunciation can create credibility and cash.
Guru of Marketing	What the real meaning of "GM" should be.
Have Your Cake When They Eat It, Too!	Table turns vs. dessert sales... a win/win solution.
Step Up to the Mike	Real live questions from real live people in a real live seminar.
A Bit of Menu Magic	Two menu engineering techniques to boost sales of high profit menu items.
Data, data everywhere... and not a drop of ink	The importance of formalized management performance evaluations.
Will Work for Food	Employee gift certificates make great rewards, and you get something, too!
Bye-Bye Baby	A scripted farewell will leave a lasting last impression.
From Wagon Wheels to Rocket Fuel	How a horse's behind influenced modern space travel.
Behind the Line	Feedback from your kitchen team helps keep the machine running smoothly.
A Piece of the Action	An incentive bonus plan keeps your management team motivated, productive and well-paid for their efforts.
Get on the Brand Wagon	Brand awareness should be your #1 marketing priority
Armed Robbery	Preparation and training will help prevent and protect you in the event of an armed robbery.
Second-Hand Learning	Save you and your team time and energy by sharing successes and failures.
Another First for the Record Book	Acknowledge and welcome first time guests. It makes a positive first impression and creates a loyal, regular customers.
It's Check-Up Time	Boost professionalism and productivity with annual employee performance evaluations.
A Star is Born	Celebrity chef dinners build a successful frequency program.
Visions of Sugar Plums	Festive and profitable, desserts are a perfect holiday sales builder.
Timing is Everything	When it comes to service, timing is everything. It can make an impression that lasts forever. Make sure the impression left by your service team is a good one.
Southern Comfort	Use local traditions or family recipes to create menu items that make guests feel at home.
Spin Doctors	Put a holiday spin on some great marketing and sales building ideas
To Catch a Thief	Here's a tracking system to employ if you suspect theft.
It Ain't About The Food	Upscale Restaurants Need Straight A's To Justify Big $$$.
Be Spontaneous	Motivate employees and out-bid the competition without breaking the bank.
Pendaflex Dependency	Well-organized personnel files help transform chaos into order
Hat Trick	Habits for overcoming the Three Barriers To Success
Insider Trading	Capitalize on the guest and employee markets with information from those in the know.
Howdy Neighbor!	Focus your external marketing efforts within your local neighborhood.
When One Door Closes	Respectful termination policies reflect well on you and your company.
Things That Go Bump In The Night	Don't let the details of opening a restaurant keep you from sleeping at night.
The Magic Nickel	Did you know there's only a nickel in profit for every dollar in revenue in the typical restaurant?
Who Turned Out The Lights?	Make sure you're not left in the dark and caught unprepared during a power outage.
Managing To Get By	Break out of the predictable routine, and inspire your team to excel.
Color Me Profitable	Color on your menu can make a splash and turn a profit.
Are We Having Fun Yet?	Are your employees having as much fun as your guests?
The Power of Sampling	It's hospitable, it's profitable, and it's a great way to connect with your guests.
Slicing and Dicing Value	Either price shop or become a prime vendor— but don't do both.
Many Happy Returns	Sometimes the juice just ain't worth the squeezin'.
Hire for Attitude, Train for Skills	A team of skilled employees with the right attitude equals success.
Damned If You Do... Damned If You Don't	Don't get caught between a rock and a hard place when providing employee references.
Spot Check Evaluation	Take the pressure off annual performance reviews with Spot Check Evaluations
Social Peanuts	Sometimes we're so afraid to let go that we put our profits, our sanity, or even our business at risk.
First Contact	Searching for signs of intelligent life to answer your phone?
Under The Dome	Political involvement isn't just for lobbyists. Your business and your livelihood depend on your involvement.
Do You Make The Grade?	Proper management of human assets leads to winning.
Here's An Offer You Can't Refuse	Promotional offers that really move the needle.
Minor Offenses = Major Headaches	Serving alcohol to minors is a major offense. Have training and tools in place to help stop underage drinking.
If You Get To The Dairy Queen, You've Gone Too Far	In a business with as many forks in the road as foodservice, well-written job descriptions give directions for success.
Priceless	Good ideas are a dime a dozen. Great ideas from your own employees are priceless.
Bigger Is Not Always Better	The 3% rule makes sure every menu item carries its own weight.
Look Before You Leap	Beware of the pitfalls of opening a second restaurant.
A Fork In The Road	Take the "Acid Test" to determine your shortest path to profitability.
On The Dotted Line	Before you sign on the dotted line, review these key points of restaurant leases.
Down For The Count	Lower your food cost with a weekly inventory system.
Get GAP-itis	Merchandise your way to higher sales and better profit margins.
Butts In Seats	Use Preferred Seating as an alternative to reservation and walk-in policies.
All Aboard!	Conduct employee orientations that leave a good impression.
Be Mine	Create sweet dining experiences for your customers on Valentine's Day... and every day!
Practice Makes Perfect	The rituals of proper wine service deserve a generous amount of training.
Let Them Eat Cake	Implement an effective employee meal program.
You Can Learn A Lot Just By Asking	Comment cards can answer your toughest questions.
The Soft Skills	Good leaders require training in the art and science of managing people.
Sexual Harassment	Protect yourself and your employees from unlawful sexual harassment.
Our Gift to You...	Happy Holidays from Bill Main & Associates.
It's Not Just Any Old Mustard	Branded products on your menu can spice up your menu, your sales and your profits.
Holiday Hangovers	Keep holiday staff parties safe, sane and liability free.
Caught Ya!	Let guests catch your employees doing something great!
A Rose By Any Other Name	A Unique Experience Proposition helps you stand out from the crowd.
Dumb and Dumber	Ask employees to help solve the dumb things you do.
Ignorance Is No Excuse	Ensure safe and smart hiring with background checks.
No Goo In The Loo	A simple method to keep restrooms clean and guest impressions positive.
Would you like stock-options with your burger?	Career opportunities should be front burner when interviewing entry-level employees.
How Do You Eat An Elephant? ...One Bite At A Time	Cost per cover analysis helps keep operating costs in line.
Mud Lite	Simple Guidelines for Nutritional Claims On Menus
Don't Get Nickel and Dime'd To Death	Effective cash handling protocols and systems
No One Should Operate Under a Handicap	How to make the ADA work for you.
Drinks on the House	Responsible drinking programs are good business.
Everybody's Talking 'bout...	Easy, effective and inexpensive fundamentals for a custom training program.
Not Now... I've Got A Headache	You can't stop the partying. How can you stop on-the-job hangovers?
Saddle Up The Side Dishes	Side dishes are front burner... offering variety, fun and great profits, too.
The Art of Giving	Do your employees value the benefits you offer?
Waiter, There's A Fly In My Soup	Teach your waitstaff to turn a negative situation into positive PR.
Unclear of the Concept	An inexpensive and easy-to-implement program to reward loyal customers.
Going Once... Going Twice...	Use the Pivot Point System to avoid meal auctioning.
The Culinary Underbelly	Food safety & sanitation is on the minds of the American public. Does your operation send the right message?
Spell It Like It Is	Pronouncing guests' names correctly has a big upside.
Grow Or Go	Challenge managers to grow, not go to the competition.
B-2-B Blitz	Business-to-business marketing is an easy money maker.
A Dollar For Your Thoughts	Use a Suggestion Box program to reward employees for great ideas.
Hocus Focus	Customer focus groups shed light on what your customers want, like and value.
Don't Forget To Write...	Never underestimate the power of a postcard.
The Meat Goes On	A simple food rotation system is the foundation for food safety and great taste.
Spin City	Progressive discipline is an excellent tool to keep good employees.
Go Ahead, Be A Square!	The most simple and effective menu design techniques use that wonderful four-sided and familiar shape -- the square.
Connect the Dots	The Sequence of Service helps employees see the dining experience from beginning to end.
This Meeting is Called to Order!	Improve your communication skills. When a meeting is productive, fun, and interactive the rewards can be enormous!
How Sweet It Is	Sweeten your bottom line by splurging on desserts.
Pay Grade Scales	Pay Grade Scales provide an objective and measurable goals for pay increases and career development.
How Smart Is Your Business?	As a leader, your job is to create an environment that encourages -- even requires -- your employees to continually learn and grow.
Are You Being Served?	It's impossible to deliver a level of service that you've never experienced. Give your service team the experience of a lifetime.
A Method To Your Madness	Follow our 25 steps to create a successful and profitable signature item.
Are You A Recovering Restaurateur?	Recover from mistakes and create raving fans.
One-On-One	One-On-Ones help you make your employees' jobs--and yours own--easier.
If It Ain't Broke, Get Ready To Fix It	When it comes to equipment maintenance, an ounce of prevention is worth a pound of cure.
Spring Cleaning Fling	Schedule a house-cleaning party and create some fun and goodwill in the process.
Image Is Everything	Signage is an often overlooked and neglected image maker -- or breaker.
Don't Sweat the Small Stuff or... How to Accomplish Your High Priorities	The Critical Path is a time-management tool to help you work smarter, not harder.
Are You A Real Restaurateur?	Most people can throw a decent dinner party, or even cook a great meal. But few can pull it off night after night, and run a real business with real employees. How do you stack up?
Act Now -- Before It's Too Late	Weekly prime cost accounting improves your bottom line.
The Ten Commandments of Service	Formalize and prioritize service staff responsibilities.
The Devil is in the Details	Use systems, procedures and protocols to simplify daily operations.
Are My Costs Too High?	Comparing your foodservice operation to industry standards.
The 1% Solution	Incremental improvements can add up to big profits.
"But Nobody Ever Told Me!"	Save time, improve quality, and lower costs by making sure everyone knows the rules for receiving products.
Think Inside the Box	Holiday gifts help your customers and your profits.
Spills Happen	Don't just clean up the mess...WOW your guests.
Are You Leaving Money on the Table?	Value Perception Pricing...A simple menu pricing technique that creates instant flow-thru profit.
News Flash	Employee newsletters are a great way to keep the communication channels open.
Eat, Drink, & Be Merry	Easy marketing tips to boost wine sales and profits.
Survey Says... Lack of Communication	Pre-Shift Briefings make effective communication with your employees easy.
Small Plates, Big Impact	Do's and Don'ts for Profitable Appetizers
Only 75 Days Left 'til Christmas	Holiday gift certificates make a festive and profitable marketing promotion.
Safety First	Preparation and education are key in managing foodborne illness and contagious disease.
You Take Dollars To The Bank, Not Percentages	Low food cost doesn't always mean high profit
What Gets Measured, Gets Done	Grade performance and measure improvement with foodservice audits.
Word Power	Create carefully crafted menu item descriptions that appeal to all your guests' senses.
Lights, Camera, Action!	Use the Manager's Daily Script to prioritize daily responsibilities.
Learn to Let Employees Lead	It's time to stop managing your employees and start leading.
Don't Flake-out on Take-out	Tips for successful take-out.
You Can Lead a Horse to Water...	Enhance your service with suggestive selling scripts & tools.
Please Pass Your Book Report to the Front of the Room	Recommended reading Bill's personal library.
Change Is Good...You Go First	It's time to stop talking about our problems, and start doing something about them.
Flower Power	Flowers aren't just for decorating dishes any more.
Why Spy	Perfect performance using Mystery Shops.
Was it Something I Said?	Are your employees leaving? Find out why!
Holy Macaroni!	A great marketing gimmick to guarantee a full house.
Gone Fishin'	Concentrate your marketing efforts when you're the busiest.
Read 'Em and Eat	Weird facts about not-so-weird foods.
A Picture's Worth A Thousand Bucks	Use Signature Icons to sell high-profit menu items.
Line Cooks Are From Mars, Servers Are From Venus	Put an end to the battle between waitstaff and kitchen staff.
Critics... Ya Gotta Love 'Em	Hilarious outtakes from the infamous ZAGGAT Surveys.
Go Kid Krazy!	Keeping kids (and their parents!) coming back for more.
The Moral of the Jelly Bean	Value perception is everything.
Stop, Look & Listen	Want to improve communication? Let your employees evaluate you.
It's Report Card Time!	Answers to the foodservice terms Pop Quiz.
And When She Got There, The Cupboard Was Bare	Sell out... Never run out.
The Most Valuable Player	Support your community and boost summertime sales.
Help! I Need Some Bodies...	Cage-rattling interview questions for finding the best employees out there.
Communication	Avoid miscommunication nightmares…write it down!
Clear Off Your Desks...	A pop quiz of foodservice terms to know.
The Weather Changes, People Don't	Easy employee motivation techniques you can do today!
What's Luck Got To Do With It?	Make your guests feel right at home.
Stop Throwing Money Away	Want to lower food costs? Get rid of your garbage cans!
Music To My Ears	An important update on music licensing laws.
Pour Me A Cold One	Make a splash with fun summertime drinks.
Rounding Strategy	Want extra profits with no extra work?
The 2nd Busiest Day	Start a new Father's Day family tradition.
5 Tips To Higher Tips!	Give your servers a raise that doesn't cost you a dime.
Enough About Me, Let's Talk About You…The 30-Second Boost	Would you spend 30 seconds to save $1000?
How's Business	Now is a good time to take a quick assessment.
Menu Item Placement	Consider this format when designing your next menu.
whotheheckare you?	Tell us a little bit about you...
The 10 Commandments of Service	Formalize and prioritize service staff responsibilities.
As The Crow Flies...	Interview with Executive Chef Jeff Anderson.
How Do You Stack Up?	Competition Analysis... A systemized way to check out the competition.
You Never Get A Second Chance To Make A First Impression	Setting the tone for an exceptional guest experience.
Guest Comment Card	The ultimate way to gather feedback.
whotheheckis Bill Main?	A look at the man behind the Web Site.
Put People First	Calculate and lower your Employee Turnover Ratio.