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Gaming Industry Trends - Food and Beverage

Wednesday October 15th, 2008

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Page 2 of 11

	Turning First-time Customers Into Regulars - By Ken Burgin
	Regulars are the life-blood of most businesses, and they all started with a first visit.


	2007-10-31	Food and Beverage	more...

	Designing Commercial Kitchens With Input From Operators And Concept Developers - By Mic...
	Involving operators, chefs and concept developers in the kitchen design process can lower operational labor cost, increase menu flexibili...


	2007-10-17	Food and Beverage	more...

	Managing the Jump in Food Costs - By Ken Burgin
	In the last 12 months, supply costs have soared. Some dairy prices have increased 50%, soy bean and corn prices have jumped, and let's no...


	2007-10-02	Food and Beverage	more...

	Food & Beverage - Hidden Profit Potential - By Joe Dunbar
	A quickOne sure way to a lower food cost percentage is a strategic menu price hike. If you need to disguise this activity, find all the t...


	2007-09-20	Food and Beverage	more...

	How To Sell More Water - By Ken Burgin
	How good are your water sales? Many servers rush to give it away, never asking if you'd like something better. There are many lost opport...


	2007-09-11	Food and Beverage	more...

	Food & Beverage - Phenomenal Sides - By Joe Dunbar
	A quick way to attack food cost issues in almost any operation is through a simple menu upgrade. Rather than attacking entrees, take a ha...


	2007-09-10	Food and Beverage	more...

	Cornell Study Finds No Effect on Restaurant Sales for Full-spectrum Lighting
	A real-life test of full-spectrum lamps in a local restaurant found no support for the idea that full-spectrum light changes diners' beha...


	2007-09-06	Food and Beverage	more...

	Benchmark's Top 5 Dining Trends 2007
	Tasty Morsels for 2007!


	2007-08-30	Food and Beverage	more...

	Food & Beverage - Wine Inventory Turnover - By Joe Dunbar
	For the non-accounting readers, I'm going to start out with a simple definition. Inventory turnover equals cost of goods sold divided by ...


	2007-08-29	Food and Beverage	more...

	Cornell Study Finds Restaurants Make Wise Use of Capital
	A commonly used assessment of a company's short-term liquidity paints too pessimistic a picture of restaurants, according to a new study ...


	2007-08-23	Food and Beverage	more...

	Food & Beverage - Wine Cellar Investments - By Joe Dunbar
	An article entitled 'The Best Restaurants For Wine Lovers' is featured in the current issue of Wine Spectator magazine (with category lis...


	2007-08-22	Food and Beverage	more...

	Food & Beverage - Basic Wine Cost Control - By Joe Dunbar
	At the heart of wine cost control, a bottle accountability system provides the information needed to properly evaluate results. Too much ...


	2007-08-13	Food and Beverage	more...

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