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 Looking at 2011 - A Great Thing
October is over and in comes the holidays. I've spoken to business after business this last month and realized one thing on everyone's mind. What is 2011 going to look like for sales?
One thing I can tell you is there are very aggressive people who are building their database over the holidays to ensure that January gets off to a great start. Spending will increase for consumers over the next two months and January is always a month of slow spending and a realization that sets in with the first credit card statement.
Start looking at January and February now! Start planning how you may have to combat the slower months of spending. What are you going to say to get them through the doors? Can we create it now and have it ready in advance?
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Solving Guest Problems or Complaints - Now or Never
While traveling recently I visited one of my favorite restaurants, a small but cozy place in a resort town. I was surprised to see it only half full on a Friday night, because the last time I was there I waited 20 minutes on a Wednesday night just to grab a barstool.
When Greg, the co-owner, peaked out from the back room, I asked him what was up. Sure, bad economy, he said, but there was something more. He explained that a couple months ago a server had a disagreement with a guest over a now-forgotten problem or complaint. The server, who had since been let go, wouldn't back down and the guest stormed out of the restaurant in a huff. Greg found out about it weeks later, when asked by a regular guest if he had read the scathing review on the local page of a prominent travel website, attacking everything from the service and the food to the atmosphere. > DOWNLOAD FULL STORY |
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 Six Reasons to go Green
As the notion of "green" becomes more and more ubiquitous to consumers and businesses, the question asked is no longer "Why go green?" but rather "Why not?" From cutting costs and increasing morale to gaining publicity and attracting new customers, becoming a more sustainable business has been proven to reap considerable rewards.
In order to become a Certified Green Restaurant®, restaurants must meet a set of rigorous, science-based environmental standards, but the environmental benefits alone are not the sole motivator for restaurants to seek Certification. Every Certified Green Restaurant® has a different reason why they originally decided to make environmental improvements in a systematic and transparent manner, and they have all reaped unique benefits from their Certification.
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Lighting the Way to Energy Efficiency 
Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for
use in Red Robin Gourmet Burgers' restaurants. But ultimately it was how good the food looked
under the dining table lamps that sealed the deal.
"We didn't want to get into a cold, blue light that makes a hamburger look unappetizing," said John Rogers, vice president of capital purchasing for the 430-unit casual-dining chain based in Greenwood Village, Colo.
Red Robin started researching lighting alternatives two years ago, and while the LED
was the most energy efficient, back then the light-emitting diode only cast a cool, bluish white light. A year later, however, lighting technology had advanced to the point that LED lamps were giving off a warmer, more inviting hue. So Red Robin started changing bulbs in its 275 corporate restaurants, completing the task in late 2009.
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At Sysco iCare , we've done
our homework, so you don't have to. iCare partners are Sysco approved and
uphold the highest service levels, quality standards and performance guarantees
of anyone in the industry.
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