Comments on: Restaurant Lessons from a Recession (Part Two) – Marketing http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/ Restaurant operations - tips, advice, and discussions Thu, 13 Aug 2009 00:26:36 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Larry http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/comment-page-1/#comment-97 Larry Wed, 22 Jul 2009 08:27:47 +0000 http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/#comment-97 Thank you for your comments. Your are right about the buying co-op. We use one at my restaurants. Thank you for your comments.

Your are right about the buying co-op. We use one at my restaurants.

]]> By: Brad West http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/comment-page-1/#comment-96 Brad West Mon, 20 Jul 2009 00:12:30 +0000 http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/#comment-96 Hey Larry, I have read all your posts on the front page of your blog here I do have a comment for each one but I will just comment on this one for now. I have been in the Restaurant and Hotel Business since I was 13 years old, I can totally relate to what you have written. Your bullet lists are very important. Customer loyalty is number one once that is established you have a foundation to build on. Slashing prices is defiantly not the answer to survival. If you want to rework your menu a little and offer some less expensive items great do so with in your established food cost percentage parameters and you will be fine. Making available less expensive fare dosn't mean you have to sacrifice on your end. You can also contact Restaurants in your surrounding area and form a small buying Co-Op this will give you all as a group some purchasing power as a group for some of the Items you all may have in common. Thanks for the posts. I rarely make it through posts that long unless they have value. Brad West ~ onomoney Hey Larry,

I have read all your posts on the front page of your blog here I do have a comment for each one but I will just comment on this one for now.

I have been in the Restaurant and Hotel Business since I was 13 years old, I can totally relate to what you have written. Your bullet lists are very important. Customer loyalty is number one once that is established you have a foundation to build on. Slashing prices is defiantly not the answer to survival. If you want to rework your menu a little and offer some less expensive items great do so with in your established food cost percentage parameters and you will be fine. Making available less expensive fare dosn’t mean you have to sacrifice on your end.

You can also contact Restaurants in your surrounding area and form a small buying Co-Op this will give you all as a group some purchasing power as a group for some of the Items you all may have in common.

Thanks for the posts.
I rarely make it through posts that long unless they have value.
Brad West ~ onomoney

]]> By: JamesD http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/comment-page-1/#comment-89 JamesD Thu, 11 Jun 2009 13:15:26 +0000 http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/#comment-89 Thanks for the useful info. It's so interesting Thanks for the useful info. It’s so interesting

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