Most companies set goals and measure progress the same way we live our lives, by the thirteen periods in a calendar year—January 1 to December 31. Fiscal years begin October 1 for some companies and most begin measuring profitability by
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Restaurants don’t close because they run out of cash, they close because they spent their money on the wrong things. While making money is pretty darn important, sometimes losing less money is just as key. Here’s a short list of
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We work in a chaotic industry whose success—or failure—is determined by pennies earned or pennies lost on a store by store, period by period, and shift by shift basis. So here are some quick and effective tips, tricks, and techniques
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Menu merchandising between server and customer is a complex skill and an art that is commonly misunderstood, hastily taught, and challenging to learn. Selling is a complex, not a simple, process. It’s tougher than a one dollar steak. There are
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by Jim Sullivan Copyright Sullivision.com The hospitality business is one of the few industries I know where there are more ways to lose money than make money. There’s an old joke that’s sad, but true, about the industry: How do
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by Jim Sullivan, CEO. Copyright 2015 Sullivision.com There’s much more to sales-building than merely training servers to “suggestively sell.” Spotless operations, quality food and great service are but three examples that immediately come to mind. Yet many operators overlook both
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You can have the best product in the world, but if you can’t sell it, you’ve still got it. Nothing happens in business unless and until somebody sells something. A happy customer buys more. Practice is just as valuable as
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A Duck walks into a convenience store and asks the guy behind the counter if he has any grapes. The surprised clerk says no. Fifteen minutes later the duck waddles back in and asks the guy if he has any
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