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Food Service Europe & Middle East Nr.05 vom 19.10.2009 Seite 040

Marketing

Need for More Training & Development

If you are succeeding as a chain operator despite the downturn, there's little doubt that one person instrumental to that success are your multi-unit managers (MUMs).

[4772 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 15.04.2008 Seite 058

Marketing

The Top 10 Service Roadblocks (and How to Fix Them)

Service is our invisible product. It makes a good meal taste better and customers come back. But why do we have such difficulty being habitually consistent in our service-delivery? Here are the primary obstacles to executing great service, along with specific strategies to overcome them. By Jim Sullivan.

[5317 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 056

Marketing

Monkey See, Monkey Do

The Root Cause of Mediocrity? I didn't invent the hypothetical situation, but let's just suppose for a second that I did... By Jim Sullivan.

[4881 Zeichen] € 5,75

Food Service Europe & Middle East Nr.06 vom 05.12.2007 Seite 054

Marketing

Backcasting: How To Create Your Future History

"Turn and face the strange," David Bowie advised some 35 years ago in his song 'Changes'. He could well have been talking about the global foodservice industry today. By Jim Sullivan.

[5873 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 15.10.2007 Seite 046

Marketing

20 Smart Ways to Build Same Store Sales

We work in a chaotic industry whose success-or failure-is often determined by pennies earned or pennies lost on a store by store, period by period, and shift by shift basis. It may be helpful to share some quick and effective tips, tricks, and techniques

[5523 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 27.06.2007 Seite 042

Marketing

High-Performing Multi Unit Leaders

Foodservice multi-unit managers have routinely and unfairly been under-served, over-told and under-taught. They're expected to grow their people, performance and profits through pluck, luck, guile and nerve, but often without enough resources, training and clear direction from the owners or executive team. It's time to re-think the developmental road map for multi-unit leadership. By Jim Sullivan.

[6204 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 24.04.2007 Seite 054

Marketing

"How Many Times Do I Have to Tell You?"

Our company recently wrapped up a year of detailed research into best practices of more than 450 high-performing multi-unit managers (MUMs) across industry segments. I've compiled those key learnings into a brand new book on multi-unit leadership that will be published in May 2007.

[4767 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 14.02.2007 Seite 044

Marketing

The Art of Preventative Marketing

Nearly everyone is familiar with the term 'Preventative Maintenance'; the process of routinely inspecting and improving equipment and replacing worn or torn parts before the whole machine breaks down. The rationale is simple; routine inspection, repair and maintenance mean that the equipment lasts longer, processes are not impeded, return on investment is greater, and operations become more efficient because nobody's food or beverage is being held up due to a faulty ice machine, slicer or mixer. Knowing that routine R&M (repair and maintenance) improves service, sales and efficiency, why is it that very few operators apply this same mindset to another key area of operations: marketing?

[5908 Zeichen] € 5,75

Food Service Europe & Middle East Nr.06 vom 01.12.2006 Seite 046

Marketing

Sell it by the Cut, not the Cow

Shifts happen. Each one has its own personality, rhythm, arc and potential. The problem is that most managers 'run' shifts when they should be leading them instead. By Jim Sullivan.

[6083 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 04.10.2006 Seite 054

Marketing

The Shift: How to Plan It, Lead It, Make It Pay

The last 3 years have grooved subtle yet seismic shifts in the systems, design, and processes of the foodservice industry worldwide. Back- of-the-house technology integration, energy-saving kitchen equipment design, service auditing via interactive voice response, throughput efficiencies, cost-based and revenue-driven labor scheduling, drive-through speed improvements, and payment systems (moving from counter to kiosk) have affected our industry dramatically. These new-found efficiencies are mining incremental profits from a historically inefficient industry.

[4252 Zeichen] € 5,75

 
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