by Howard Cannon | Nov 6, 2018 | Articles
Kitchen Equipment Needs Formats for the back of the house vary from restaurant to restaurant. A fast-food restaurant, such as Taco Bell, has a completely different back of the house than a fine-dining establishment. Taco Bell restaurants, for example, have what is...
by Howard Cannon | Nov 5, 2018 | Articles
The Cost of Restaurant Marketing Ideas are great, dreams are wonderful, and reality is reality. Imagine, then dream. And then see the Super Bowl. In 2001, the average 30-second Super Bowl commercial cost $2.2 million. I’m only guessing, but I’m betting you aren’t made...
by Howard Cannon | Nov 2, 2018 | Articles
Par Level Par in the restaurant industry has a similar meaning to par on the golf course except that, unlike Tiger Woods, you don’t want to come out under par. A par level for an item or ingredient is the amount you think you need to ensure that you don’t run out...
by Howard Cannon | Nov 1, 2018 | Articles
Traffic matters. If cars are driving past your restaurant, drivers may notice it and decide to stop for some food. If cars are driving past someone else’s restaurant, chances are the folks in them are not thinking of your establishment. Your goal should be to open...
by Howard Cannon | Oct 31, 2018 | Anecdotes
Howard Cannon has spoken at many industry events, corporate gatherings, culinary institutes, universities, and high schools across the country and around the world; and, through the use of passion, humor, memorable analogies, industry know how, and...
