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	<title>On A Wait &#187; costs</title>
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	<link>http://www.onawait.com</link>
	<description>Restaurant operations - tips, advice, and discussions</description>
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		<title>Restaurant Lessons from a Recession (Part Two) – Marketing</title>
		<link>http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/</link>
		<comments>http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/#comments</comments>
		<pubDate>Mon, 08 Jun 2009 12:32:20 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Customer Service]]></category>
		<category><![CDATA[Other]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[Add new tag]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[recession]]></category>

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		<description><![CDATA[Perhaps marketing is the most challenging task a restaurateur faces with or without the impact of a recession. Recognizing that there is a recession is always in hindsight and pinpointing the day it started is impossible. You don&#8217;t wake up one morning and the newspaper headlines tell you your business is down, people are losing [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/restaurant-lessons-from-a-recession-part-two-%e2%80%93-marketing/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Destination Designation – Not Performing in Economic Downturn</title>
		<link>http://www.onawait.com/destination-designation-%e2%80%93-not-performing-in-economic-downturn/</link>
		<comments>http://www.onawait.com/destination-designation-%e2%80%93-not-performing-in-economic-downturn/#comments</comments>
		<pubDate>Tue, 05 May 2009 13:02:43 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Other]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[recession]]></category>

		<guid isPermaLink="false">http://www.onawait.com/destination-designation-%e2%80%93-not-performing-in-economic-downturn/</guid>
		<description><![CDATA[Many high end food operations previously positioning themselves as &#8220;destination&#8221; restaurants are getting hit hard in this recession. Almost every segment of the food service world has been affected in one way or another, but double digit declines for the special occasion operations are the norm. The same store sales decline is on top of [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/destination-designation-%e2%80%93-not-performing-in-economic-downturn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Finding Breakeven for a New Restaurant May Be Elusive for Months</title>
		<link>http://www.onawait.com/finding-breakeven-for-a-new-restaurant-may-be-elusive-for-months/</link>
		<comments>http://www.onawait.com/finding-breakeven-for-a-new-restaurant-may-be-elusive-for-months/#comments</comments>
		<pubDate>Mon, 27 Apr 2009 14:08:41 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[startup]]></category>

		<guid isPermaLink="false">http://www.onawait.com/finding-breakeven-for-a-new-restaurant-may-be-elusive-for-months/</guid>
		<description><![CDATA[Notwithstanding the current economic conditions, which complicate projections, a breakeven revenue number may be difficult to determine for new restaurant startups. Most restaurant operators look at fixed costs, employee costs, the average cost of goods(a percentage), administrative costs and deduct those numbers from hypothetical monthly sales figure. In theory, the formula should work.
The new restaurant [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/finding-breakeven-for-a-new-restaurant-may-be-elusive-for-months/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant Survival – Beyond the Recession</title>
		<link>http://www.onawait.com/restaurant-survival-%e2%80%93-beyond-the-recession/</link>
		<comments>http://www.onawait.com/restaurant-survival-%e2%80%93-beyond-the-recession/#comments</comments>
		<pubDate>Thu, 26 Mar 2009 20:41:53 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Restaurant Marketing]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[pricing]]></category>
		<category><![CDATA[recession]]></category>

		<guid isPermaLink="false">http://www.onawait.com/restaurant-survival-%e2%80%93-beyond-the-recession/</guid>
		<description><![CDATA[Unless you are one of the QSR chains with 79¢ to 99¢ &#8220;value&#8221; menus, your revenue is down or customer counts are down (and maybe both). Many restaurateurs have resorted to heavy discounting and coupons to drive traffic. While I am highly skeptical of this practice for the long term benefit, many restaurants have been [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/restaurant-survival-%e2%80%93-beyond-the-recession/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Small Silver Lining in Clouds for Restaurants?</title>
		<link>http://www.onawait.com/small-silver-lining-in-clouds-for-restaurants/</link>
		<comments>http://www.onawait.com/small-silver-lining-in-clouds-for-restaurants/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 12:10:52 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Other]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[economy]]></category>

		<guid isPermaLink="false">http://www.onawait.com/small-silver-lining-in-clouds-for-restaurants/</guid>
		<description><![CDATA[While all of the economic turmoil is whirling around the media, Wall Street and political forums, there is something happening in the background that may be a silver lining for the restaurant industry. If you look closely in the crevices of the commodities there are some interesting price fluctuations going on with food and wholesale [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/small-silver-lining-in-clouds-for-restaurants/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Let’s Legislate Everyone Skinny, Healthy and Wealthy</title>
		<link>http://www.onawait.com/let%e2%80%99s-legislate-everyone-skinny-healthy-and-wealthy/</link>
		<comments>http://www.onawait.com/let%e2%80%99s-legislate-everyone-skinny-healthy-and-wealthy/#comments</comments>
		<pubDate>Tue, 22 Jul 2008 02:41:40 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Other]]></category>
		<category><![CDATA[Restaurant News]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[law]]></category>

		<guid isPermaLink="false">http://www.onawait.com/let%e2%80%99s-legislate-everyone-skinny-healthy-and-wealthy/</guid>
		<description><![CDATA[Let&#8217;s pass a federal law that says everyone must be a certain weight, must be healthy and have all the money they need to live comfortably. Sounds Orwellian, but solves many social issues. Impossible you say, don&#8217;t be so sure.
The restaurant industry, already in an economic tailspin from escalating food costs and fewer diners, is [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/let%e2%80%99s-legislate-everyone-skinny-healthy-and-wealthy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurants Caught in Economic Vice</title>
		<link>http://www.onawait.com/restaurants-caught-in-economic-vice/</link>
		<comments>http://www.onawait.com/restaurants-caught-in-economic-vice/#comments</comments>
		<pubDate>Fri, 13 Jun 2008 08:01:45 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Customer Service]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[customer]]></category>

		<guid isPermaLink="false">http://www.onawait.com/restaurants-caught-in-economic-vice/</guid>
		<description><![CDATA[Spiraling costs and lower consumer spending are the jaws of a vice that is squeezing restaurants across the country. Notable chains are closing non-performing operations, independent restaurants are closing at a record pace and some food wholesalers are trying to survive record receivables that have put cash flow in negative numbers.
Chains have reacted by offering [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/restaurants-caught-in-economic-vice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food Costs Make Restaurants Re-Think Labor Relationship</title>
		<link>http://www.onawait.com/food-costs-make-restaurants-re-think-labor-relationship/</link>
		<comments>http://www.onawait.com/food-costs-make-restaurants-re-think-labor-relationship/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 13:57:31 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[labor]]></category>
		<category><![CDATA[value]]></category>

		<guid isPermaLink="false">http://www.onawait.com/food-costs-make-restaurants-re-think-labor-relationship/</guid>
		<description><![CDATA[The restaurant and hospitality industry must go back to the basics when looking at menu items. Over the last few years, as labor costs were increasing, restaurants were moving to pre-prepped and packaged food items to reduce labor intensive preparation costs. Now, as food costs are escalating, the food service operator has to review every [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/food-costs-make-restaurants-re-think-labor-relationship/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant Equipment Buying Update</title>
		<link>http://www.onawait.com/restaurant-equipment-buying-update/</link>
		<comments>http://www.onawait.com/restaurant-equipment-buying-update/#comments</comments>
		<pubDate>Thu, 24 Apr 2008 13:40:01 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[Restaurant News]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[energy]]></category>
		<category><![CDATA[equipment]]></category>

		<guid isPermaLink="false">http://www.onawait.com/?p=15</guid>
		<description><![CDATA[After writing an article posted earlier on On A Wait, I came across information that is timely and current. Energy Star, a company that certifies the efficiency of various types of equipment produced information specifically on restaurant kitchen equipment.
The article is particularly timely when restaurants are facing rising energy costs. My eyes were opened when [...]]]></description>
		<wfw:commentRss>http://www.onawait.com/restaurant-equipment-buying-update/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Buying Restaurant Equipment &#8211; Restaurant Management Tips</title>
		<link>http://www.onawait.com/buying-restaurant-equipment-restaurant-management-tips/</link>
		<comments>http://www.onawait.com/buying-restaurant-equipment-restaurant-management-tips/#comments</comments>
		<pubDate>Sun, 20 Apr 2008 14:14:06 +0000</pubDate>
		<dc:creator>Larry</dc:creator>
				<category><![CDATA[Controlling Costs]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[costs]]></category>
		<category><![CDATA[equipment]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://www.onawait.com/?p=14</guid>
		<description><![CDATA[Nothing is more frustrating in the operation of a restaurant than a piece of equipment that breaks down. Of course, equipment only falters during your rush on Friday night and just before the weekend when repairs are hard to arrange. Besides the operational and customer service issues, time spent working on equipment, securing repairs and [...]]]></description>
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		<slash:comments>0</slash:comments>
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