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Nothing pleases a writer more than provoking thought while getting people to think. Of course thinking is becoming less and less important. The...
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Find out more about John: To further his restaurant writing career, John Foley decided to open a restaurant. After designing, developing, opening, operating, closing and selling eight restaurants in 10 years, Foley now writes about the business he loves to observe. |
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SF Restaurant Business Examiner's Articles
Showing: profits articles
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In last month's Vanity Fair, Ralph Lauren was the featured Proust Questionnaire responder. (For those who just don't have the time to read...
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It is a known fact that customer aggravation hits higher levels in restaurants when food sits- unserved- in a heat lamp window, than at any other time...
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While the city of Sonoma is preparing for its gala July 4th fireworks extravaganza tomorrow night, the explosion...
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In 1994 when Andrew Zimmern of the Travel Channel's 'Bizarre Foods with Andrew Zimmern' told me that he was going...
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Unsightly is a word seldom heard in restaurants. And, when it is heard, it is probably whispered between guests, leaning towards each other so nobody...
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Tonight Chad Harris is going to be having a sleepless night. And tomorrow night is probably going to be worse. These aren't the first restless nights...
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It's Friday. The weekend is here. In most businesses the weekend means relaxation and the end of the week. For restaurateurs, weekends offer hope for...
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Often the smallest restaurant spaces and locations allocate the most profitability and revenue to the bottom line. And in economic times of such...
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Appetizers, those pre entrée profit centers allowing for conversation and small talk before dinner arrives are on the decline. According to an...
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