Brandon O'Dell Articles

Guest post by: Brandon O'Dell
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How to teach in 10 easy steps

Teaching is an imperative skill in running a successful business, whether you're an independent operator or a franchisee. Use these 10 easy steps to make yourself a better teacher, manager and business owner.

How to teach

This article lays out a simple step-by-step process to teach you how to teach others. Implement this procedure to make your training programs the best they can be.

Q: Is this a bad time to start up a new restaurant with a slow economy?

I field a lot of questions from new and soon-to-be new restaurant owners. Here's one of those questions regarding concerns about opening a business during a slow economic period.

The biggest mistakes restaurants make, and why they have a high failure rate

This is one of the most important articles I've written. It's a list on the biggest reasons for failure in the restaurant industry. While there are certainly other issues that can lead to failure, these are the most common.

The difference between a "reason" and an "excuse"

There's a million and one reasons for failure in the restaurant, or any other, business. I've heard them all, I just don't believe them all. Find out how taking accountability for your role in preventing problems in your restaurant can create the accountability necessary to compete with the chains, or to create a successful franchise of your own, by reading this article.

"Anything worth doing, is worth paying someone else to do."

Creating a system that manages itself is the key to working "ON" your business instead of "IN" your business. Systems are the backbone of succcessful franchises. Find out why the quote in the title of this article is true by reading on.

Don't give your customers what you want

Here's something that successful franchise concepts know that you may not. You don't get rich in the restaurant game by giving people what you think is great. There's more important things than "your idea of great" to consider if you want to build a business people will stand in line to enter. Read more about them in this article.

Creating a manageable menu

A menu is a restaurants most important marketing tool. It helps a restaurateur tell his/her customers what they're all about. Too often, this tool lacks focus and leads to some big operating issues. Here's an article about avoiding those issues.

Q: How can I make my employees accountable?

Accountability, the "A" word. Many employee issues find their root in accountability, or more specifically, the lack of accountability. Here's an overview on working with your staff to create accountability.

Q: What reports are needed to run a restaurant right?

Reporting and record keeping are extremely important pieces to the successful restaurant puzzle. Find out what financial snapshots are absolutely necessary to guage your restaurant's performance in this Q&A.

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About the Author: Brandon O'Dell

RSS for Brandon's articles - Visit Brandon's website
Brandon O'Dell is an independent food service consultant and owner of O'Dell Restaurant Consulting. O'Dell Restaurant Consulting offers general consulting services to restaurants, colleges, private clubs and most other food service types. Our focus is on helping business owners create operational systems within their businesses that help them become more profitable and earn more free time. Work to live, don't live to work. Areas of specialty include teaching owners to price by gross profit instead of budgeted food cost percentages, and helping them develop unique selling points and implement emotion based marketing tactics. Please visit our blog at http://blog.bodellconsulting.com for articles, Q&As, conversations and best practices. You can also learn more about our services through our website at http://www.bodellconsulting.com. Brandon O'Dell O'Dell Restaurant Consulting http://blog.bodellconsulting.com http://www.bodellconsulting.com brandon@bodellconsulting.com office: (888) 571-9068
Click here to visit Brandon's website.

More from Brandon O'Dell
Does your restaurant have an identity
Q What reports are needed to run a restaurant right
The biggest mistakes restaurants make and why they have a high failure rate
Q Is this a bad time to start up a new restaurant with a slow economy
The difference between a reason and an excuse

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