why did you mess with it? you should have left it alone. we don t think you re net. why did you do this? a brutal piece of hate mail. what changes sparked this negative feedback? flowers on the tables with some candles. new salt and pepper shakers. linen napkins instead of paper napkins. we brought in new silverware, we brought in a chef, we brought in a general manager. we changed to a nicer, larger format. the food changed a little bit. we added a lot more seafood, higher-end steaks. dupuis says the reason for upcaming the family establishment was simply economics. after serving food like burgers, pizza, and plenty of fried stuff, the first-time business owners saw what they thought was an opportunity to bring in more cash. we weren t doing what people wanted evidently at the time. and tried to make that change to make ate little bit nicer. there was really nothing else in the area. so we took a chance. taking that chance resulted in some pretty significant
we use our american express open gold card to further those connections. last year we took dozens of trips using membership rewards points to meet with farmers that grow our sweet potatoes and merchants that sell our product. vo: get the card built for business spending. call 1-800-now-open to find out how the gold card can serve your business. there have been discussions about a whole set of measures to provide tax breaks to startups that are interested in hiring more workers or increasing their wages. food and football go hand in hand. so whether you re going to a tailgate or a sports bar on this super bowl sunday, we thought wide revisit the story of a gridiron great. tony saragusa. he took what he learned in the nfl to become a successful restaurant owner.
to the business, not me. so, you know, that was something that i really learned from it that was very valued. there s not one perfect formula for managing a successful restaurant. but there are some clear ways to increase your profits. here now are five management tips for restaurant owners kurtcy of ink.com. number one, stay close to your staff. ask them so help with brain storming ideas and listen to their opinions. two, focus on your guests moods. make it your priority to do whatever it takes to make every diner leave your restaurant happier than when they came in. number three, make sure you have room to expand. pay attention to local building codes and zoning laws. not doing so could be a costly mistake down the road. four, push yourself to understand your profit and loss. good food anded a atmosphere does not equal a successful restaurant. the business side is equally important. so make sure you spend just as
restaurateur ashley christensen had always admired the building at the corner of south wilmington and east martin streets in downtown raleigh. i d been living in raleigh 17 years. i came here to go to school at north carolina state. this was always a building i noticed. when the space opened up the wheels started to turn. i think about food all the time. i think about restaurants all the time. i think about hospitality, entertaining, sharing things within my community. christensen, who gained fame competing against bobby flay on iron chef, already owned a restaurant just blocks away but she was itching for more. i m definitely one of those people who when things are going well i get a little antsy and start thinking about what needs to creatively happen next. the building s landlord suggested it be dwighted into three spaces. within, you know, two weeks we had decided that i would take the whole first floor, and wind
sale system, a keg room, and storage for food. the most dynamic part of the structure is the shared kitchen. the staff simultaneously prepares meals for two restaurants with ease. the pos system will ring orders to one specific line on the kitchen. the actual food is very different so it s hard to confuse chicken and burgers. most chefs shouldn t, anyway. having a shared kitchen does pose a unique challenge. when customers ask to share burgers at beesley s and chicken at chuck s? no. we coach our staff on talking points and how to address it. if we allow people to come on the burger side and have fried chicken, it s just one big restaurant and that s not what we wanted. these are two different restaurants, they re two different concepts. you have to draw the line somewhere. and while there s an emergency exit that links