Employee Retention & Productivity
Improving the Results of your Staff I continually am reminded about three items from my clients: How difficult it is
Posted on June 23, 2017
Knowing the Highlights of Your Brand
Do you know what people like the most from your restaurant? Can you become “famous” for these items and make
Posted on May 5, 2017
Minimum Wage Increase Benefits
Minimum Wage Increase Benefits? How some of the successful establishments in restaurant industry are benefiting from the increase in the
Posted on February 24, 2017
Combating Minimum Wages 2017
“Restaurant start-ups, Restaurant turn-arounds, and Profit-improvement” WAYS TO SURVIVE & COMBAT THE MINIMUM WAGE HIKE It is upon us as
Posted on January 11, 2017
Hiring & Employing for Today in Seattle and the Eastside
The theme of my dissertation is an everyday dialogue I am involved in, "there is not very many people out
Posted on November 29, 2016
Woodblock Redmond – “All of these contributions have led us to early success.”
RGI assisted the owners of Woodblock (Tony & Carolyn Scott) with: finding the “right” real estate and helping negotiate a
Posted on September 7, 2016
The New Marketing
Over the years, we have spent money on electronic and print media, public relations, direct mail, and more. Today, marketing
Posted on February 12, 2016
Management Team Staying Focused
How do you keep your management team focused as a group and as individuals? It would be best for both
Posted on November 25, 2015
Why Do a Business Plan?
Starting a New Restaurant? Why Do a Business Plan? By Arnold Shain The process of opening a restaurant from start
Posted on July 30, 2015
New Wage Reality – How to Enhance Profitability
The media has brought the idea of higher wages to the forefront. We all now have heard that the next
Posted on June 17, 2015
Start Up a Restaurant
Firstly, we visit with you to have discussions about your objectives, the type of concept you are going for, why
Posted on May 8, 2015
Menu Brand Evolution
Increasing your Guest Counts, Guest Check Average, Profits and Being Relevant in the Food Community “There is a cautionary tale
Posted on March 26, 2015