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DiRoNA has partnered with RunningRestaurants.com to bring our members access to RR's wide library of operational content for restaurant pros.

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Actionable Content Focused On Your Results...
A handful of recent articles...
  • The Power of Suggestion: 6 Tips to Build Sales
  • 4 Ways to Generate More Business FAST
  • How Do You Control Food and Liquor Costs?
  • 12 Keys to Running a Profitable Restaurant
  • 10 Tips to Negotiate Your Commercial Lease
  • 9 Tips For Marketing With Facebook
  • 8 Twitter Strategies To Win Customers
  • 9 Steps for a Fighting Chance at Financing
  • Five Ways to Coach the Pre-Shift Meeting
  • Secrets to Successful Site Selection
  • 4 Keys to Beating the Competition
  • Up-Selling vs. Overselling: 5 Tips
  • Five Tips for Dealing With Problem Employees
  • Menu Pricing & Strategic Positioning
  • Purchasing - 10 Tips to Improve Profits

 

Articles

  10 Apps For Your Restaurant's New iPad (in: Internet & Tech Tools)
Feb 2, 2012
Here are ten reasons why your restaurant needs an iPad.
  Do Restaurants Need Wines By The Glass? (in: Wine & Spirits)
Feb 2, 2012
What would your restaurant's wine program look like if spoilage wasn't a factor?
  Six Strategies to Compete In Business (in: Marketing)
Feb 1, 2012
Shep shares six no-cost or low-cost competitive marketing strategies.
  Top 10 Customer Service Strategies to Kick Off 2012 (in: Customer Service)
Jan 9, 2012
Here's to 2012 being your best customer service year ever!
  The Good Boss: Insights for a Healthy and Productive Workplace in Challenging Economic Times (in: People & Staffing)
Dec 23, 2011
Some people work to live and others live to work. Either way, you likely have a boss. Does your boss have any of these characteristics?
  Creative Problem Solving Can Lead to Amazing Customer Service (in: Customer Service)
Dec 21, 2011
The story you're about to read is a five-star, scale of one to ten – give them an eleven – amazing customer service story.
  Top 10 Challenges of Managing Your Bar (in: Bar Management)
Dec 20, 2011
There were many challenges faced this past year, but here were the overall themes that were mentioned mo st often...
  5 Ways WiFi Gives Your Restaurant an Advantage (in: Internet & Tech Tools)
Dec 19, 2011
Wi-Fi has grown immensely in popularity over the last few years, and customers have come to expect Wi-Fi to be available in all service establishments. This is especially true for restaurants...
  Cheapest is Not Always Best (in: Internet & Tech Tools)
Dec 18, 2011
It is easiest to choose the lowest cost provider, but that can create long term problems. David runs through the questions to ask when selecting an online ordering platform.
  9 Reasons Cell Phone Paging Systems are Better than Restaurant Pagers (in: Internet & Tech Tools)
Dec 16, 2011
Luke outlines 9 reasons why using text alerts sent directly to a customer's phone is much more beneficial to restaurants than sticking with restaurant pagers.
  Protect Customers from Foodborne Illness (in: Safety & Sanitation)
Dec 14, 2011
Michael lists five steps to help you eliminate the possibility of foodborne illness in your establishment.
  4 Things You Need to Know About Wine Apps (in: Internet & Tech Tools)
Dec 13, 2011
Fact 1: People love iPads. Fact 2: iPads are a smart tool for wine lists. Here's four reasons why...
  2012 Top Trends & Predictions (in: Food)
Dec 4, 2011
Trends across the board for the new year including food, restaurants, ingredients, drinks and hotels. From Andrew Freeman & Co.
  Preventing Scald Burns (in: Safety & Sanitation)
Nov 16, 2011
Each year thousands of restaurant workers suffer burns requiring hospital treatment. Here are tips on avoiding one of the most common causes of these burns: scalds.
  Ten Ideas to Help You Obtain Customer Loyalty (in: Customer Service)
Nov 1, 2011
Shep talks wallet share, market share and customer loyalty. A quick must read...
  Teenagers and Your Workplace (in: Safety & Sanitation)
Oct 13, 2011
It's important to know both the legal limitations of teenage workers as well as how to properly train them. Michael shares info and tips...
  Cooking with Chile Peppers: Myths, Misconceptions, and Realities (in: Menu)
Oct 7, 2011
Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chile should be used. Chef Reed helps clear things up.
  Put more butts in seats by engaging your customers: Why Foursquare, Yelp, Groupon might not be the answer (in: Internet & Tech Tools)
Oct 4, 2011
Given the incredible value of existing customers, restaurants need to own these customers not only to unlock their value in the form of referrals, repeat visits and positive reviews but also because just relying on other networks like Groupon, Yelp and Foursquare etc. can have disastrous consequences.
  10 Ways to be an Indispensable Media Source (in: Public Relations)
Sep 30, 2011
What separates people who are masters at generating publicity from those who aren't? Joan shares 10 ways to make yourself indispensable to reporters, editors, freelancers, broadcasters, bloggers, ezine editors and all new media.
  Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization (in: Operations)
Sep 29, 2011
People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
  Quick Service Restaurants Need to Take a Fresh Look at Gen Y (in: People & Staffing)
Sep 28, 2011
Quick Service Restaurant (QSR) consumers have more choices than ever, and are regularly being inundated with marketing and promotions from brands trying to convince them to eat at their restaurants. In this environment, standing out from alternatives is no easy task, and QSRs need to raise their game in order to connect with consumers.
  The Myth of Work/Life Balance: Seven Ways to Rethink Your Approach to the Daily Grind (and Get Happier in the Process!) (in: People & Staffing)
Sep 26, 2011
If you've been killing yourself trying to achieve daily work/life balance, Jon Gordon warns that it may be a pipe dream. He offers up another (better) solution.
  Tackling Workplace Violence (in: Safety & Sanitation)
Sep 21, 2011
Workplace violence is one of the most significant detriments to the American workplaces costing businesses more than $70 billion a year and leading to the loss of about 600 lives. Michael provides the basic steps to address and minimize violence in your workplace.
  Consistency Pays Off Big Time! (in: Operations)
Sep 20, 2011
Sandy shares a great story of how consistency landed a big account.
  Blind Spots Limit Your Success (in: Operations)
Aug 29, 2011
The restaurant business is something we live and breathe. Yet the success we'd really like to have often eludes us. The problem is that we all have "blind spots". We can't see what we're missing. Michael elaborates...
  Drinking the Kool Aid (in: People & Staffing)
Aug 25, 2011
Is your team drinking the company "kool aid"? Do they go the extra mile for your customer? Richard tells a story...
  How to Market an Unhealthy Restaurant Honestly (in: Menu)
Aug 24, 2011
There are good, honest ways to get customers interested in your restaurant without tricking them. Amanda shares a handful of marketing ideas.
  16 Tips To Increasing Wine By The Glass Profits (in: Wine & Spirits)
Aug 23, 2011
From inviting descriptions and seasonal wine flights to portion control and staff education Jayne shares a number of great tips and insights for boosting your wine profits.
  iPads and Wine: a Nice Pairing (in: Internet & Tech Tools)
Aug 22, 2011
Will tablets like the iPad take over restaurant menu presentations? What about wine lists? Here's a number of ways that the iPad and wine make a nice pair.
  What Not to Do - Twenty Ways to Kill Customer Loyalty (in: Customer Service)
Aug 19, 2011
Shep shares a list of a twenty "loyalty killers" that you must avoid to maintain your customer's confidence and their loyalty.
 
more articles >>