In parts one and two of this three-part series, I covered how to get started with your plan, setting clear goals, training methods, and documentation. Today I’ll discuss revising and evaluating your plan. Being Realistic As discussed previously, you should establish goals for training based on the needs you have identified in the employee through [...]
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In Part 1 of this three-part blog, I talked about where to start with your training plan, and the oft-overlooked step of setting simple goals. Here, I’ll discuss scheduling, common training methods, and documentation. Make a Schedule and Stick to It If you are in the restaurant business, you already know how important it is [...]
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In this 3-part guide I’ll go over some of the basics of designing your own employee training plan. This is written for restaurants but contains a lot of information that should be useful to any business. If you have some experience in the restaurant industry, you will be well-acquainted with a number of the training [...]
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You’ve just opened the doors to your restaurant and had a great first week. But you know that more of your potential customers are at home, hungry, and searching Google for a great place to eat dinner. A website for your restaurant will let customers find you on Google. Here are three tips on what [...]
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The Palo Alto Software team is at the National Restaurant Association Conference this week and Bplans is featuring articles and resources for restaurant owners. When it comes to getting your restaurant off the ground, what’s even more important than a great concept and great food is a great location. A high traffic location located near [...]
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The Palo Alto Software team is at the National Restaurant Association Conference this week and Bplans is featuring articles and resources for restaurant owners. (Tim’s note: this is an excerpt from The Plan As You Go Business Plan, posted here with permission of Entrepreneur Press, the publisher. It’s here today because we are focusing on [...]
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High expectations and a vision of success dance in the heads of every new restaurant owner. Weeks of work goes into planning menus, finding your niche, costing out the food and hiring your crew. Failure is not an option! Except it is. And a very real one.
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(Ed note: this is an excerpt from The Plan As You Go Business Plan, posted here with permission of Entrepreneur Press, the publisher. It’s here today because we are focusing on the restaurant business this week in honor of the National Restaurant Association trade show in Chicago) Remember, there is no single way to forecast [...]
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I was visiting Portland, Oregon last weekend and noted one particularly interesting location that seems to be changing owners and businesses every 12 to 18 months. There’s a new restaurant there now, new to me at least, and it’s the third one since 2003. I found a story about this location and its changing face [...]
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