O'Dell Restaurant Consulting's Blog

A look at today’s consumer | Nation’s Restaurant News

bodellconsulting — Tue, 07 Feb 2012 05:46:45 +0000

An article about restaurant consumer demographic data from the National Restaurant Association’s Annual Report. Make sure to read all the pages…

A look at today’s consumer | Nation's Restaurant News.

Pricing food – Why you're doing it wrong and how to fix it

bodellconsulting — Sun, 05 Feb 2012 07:04:14 +0000

Reblogged from O'Dell Restaurant Consulting's Blog:

One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool. Though most culinary programs teach many different methods for pricing food, every culinary student seems to …

Bringing this article back around. It’s a good read.

Are Mom and Pop Restaurants a Thing of the Past « Culinary Career Research Center | How to Get Into Culinary School | Culinary Admissions & Financial Aid Info

bodellconsulting — Fri, 03 Feb 2012 06:27:00 +0000

Are Mom and Pop Restaurants a Thing of the Past « Culinary Career Research Center | How to Get Into Culinary School | Culinary Admissions & Financial Aid Info

What makes a successful restaurant?

bodellconsulting — Fri, 27 Jan 2012 05:17:44 +0000

Reblogged from O'Dell Restaurant Consulting's Blog:

You won’t be able to find the answer as to what it is exactly that makes a restaurant successful in any forum. Without experiencing it for yourself, it’s tough to imagine that a restaurant is one of the most complicated businesses you can run. Most businesses are pretty simple. You buy a product, mark it up enough to cover your overhead, and hire people who can sell it effectively and count change, or you manage a warehouse, a sales team, a manufacturing line or a specific service your business offers. A …

McCormick & Schmick’s highlights local fare | Nation’s Restaurant News

bodellconsulting — Thu, 26 Jan 2012 04:58:15 +0000

What are you doing in your restaurant to incorporate local ingredients?

McCormick & Schmick’s highlights local fare | Nation's Restaurant News.

The new trend with bar snacks…

bodellconsulting — Mon, 23 Jan 2012 20:47:38 +0000

Check out this article from Restaurant Management magazine about the new trend in bar snacks.

http://www.rmgtmagazine.com/content/bar-snacks-get-fancy

Monthly menu check: Analyst breaks down QSR trends | Nation’s Restaurant News

bodellconsulting — Thu, 19 Jan 2012 05:17:06 +0000

Make sure to keep abreast on what the chain quick service restaurants are doing this year. They are who your customers are comparing you to if you’re a QSR.

Monthly menu check: Analyst breaks down QSR trends | Nation's Restaurant News.

There’s no better time than now to remember the old adage that the customer is always right

bodellconsulting — Wed, 18 Jan 2012 02:40:31 +0000

Great article by Roy Bergold via QSRMagazine.com

There’s no better time than now to remember the old adage that the customer is always right.

The Martini Reigns Supreme :: Articles :: Los Angeles Confidential Magazine

bodellconsulting — Sun, 15 Jan 2012 21:54:19 +0000

Are you capitalizing on the popularity of martinis? They’ve long been a great way to build alcoholic beverage sales and raise average gross profit per drink sold.

The Martini Reigns Supreme :: Articles :: Los Angeles Confidential Magazine.

Four top trends for QSR in 2012 | Nation’s Restaurant News

bodellconsulting — Fri, 06 Jan 2012 06:05:51 +0000

What is your quick service restaurant doing to prepare for the upcoming trends in 2012?

Four top trends for QSR in 2012 | Nation's Restaurant News.