Article Results (Showing 1 - 10 of 16) RSS Alert
-
Trumping tap: converting tap water drinkers to bottled water fans is clearly profitable
WHY GIVE AWAY A BEVERAGE WHEN YOU CAN SELL ONE? WHY GIVE AWAY A BEVERAGE WHEN YOU CAN SELL ONE? Sounds like a silly question, but consider how...
Cheers, 05/01/06 by Sherry A. Hatlestad · More from publication -
Paying for performance: the Cheesecake Factory's compensation program keeps its employees and bottom line happy.(Compensation)
What general manager would not work to increase sales for a free BMW? What server wouldn't do the same for an all-expenses-paid trip to Hawaii?...
Chain Leader, 04/15/04 by Hatlestad, Sherry A. · More from publication -
Louisiana retreat: Mid South Restaurants gives fast casual a try with Pearl's Cajun Kitchen. (Upstarts).(Brief Article)(Company Profile)
Cajun is Mid South Restaurants' forte. The Oklahoma City-based restaurant company has built a portfolio centering on Zydeco music, New Orleans...
Chain Leader, 07/01/02 by Hatlestad, Sherry A. · More from publication -
'50s nostalgia: from-scratch fare and blue-plate specials pay off as Mel's Diner expands. (Upstarts).(Creative Restaurant Management Co., )(Brief Article)
SNAPSHOT CONCEPT Mel's Diner OWNERSHIP Creative Restaurant Management Co., Naples, Fla. 2002 SYSTEMWISW SALES $24 million (company...
Chain Leader, 06/01/02 by Hatlestad, Sherry A. · More from publication -
One Hot Tamale: from pushcart beginnings, Berryhill is now hot on the expansion trail. (Upstarts).(Berryhill Hot Tamales)(Brief Article)
The history of Houston's three-unit Berryhill Hot Tamales is quirky to say the least. The concept began nearly 75 years ago with Cherokee Indian...
Chain Leader, 05/01/02 by Hatlestad, Sherry A. · More from publication -
Crib notes: hickory-smoked barbecue and tight operations give Rib Crib the groundwork for growth. (Growth Strategy).
Is it good barbecue or just good business that explains Rib Crib's seemingly smokin' success? Whatever the reason, the 22-unit barbecue chain...
Chain Leader, 05/01/02 by Hatlestad, Sherry A. · More from publication -
You've got mail: Rockfish Seafood Grill e-mails customers to build loyalty and increase dining frequency. (Technology).(Brief Article)
How do restaurants communicate with regular customers. Telemarketing--not likely. Direct mail--too expensive. E-mail-maybe, if it's done right....
Chain Leader, 04/01/02 by Hatlestad, Sherry A. · More from publication -
Cowboy junkies: Canada's Montana's Cookhouse saddles up for expansion in the States. (Imports).(restaurants)(Brief Article)
After a successful three-year test run in Buffalo, N.Y., Canadian bred casual-dining eatery Montana's Cookhouse Saloon is set to move forward...
Chain Leader, 03/01/02 by Hatlestad, Sherry A. · More from publication -
A steep climb: predicting tea's time has come, Green Tea Terrace looks to expand. (Upstarts).(Brief Article)(Company Profile)
Green Tea Terrace hopes green tea's soothing and healthful properties will make it the coffee of the 21st century. But the two-unit chain has its...
Chain Leader, 01/01/02 by Hatlestad, Sherry A. · More from publication -
Rock the cashbox: more than a cash register, Chicken Out's Point-Of-Sale system helps control costs and manage operations. (Technology).
From humble beginnings, the first Chicken Out Rotisserie opened in 1991 as a 900-square-foot, takeout-only location. Ten years later, the...
Chain Leader, 01/01/02 by Hatlestad, Sherry A. · More from publication
