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The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
As the year comes to a close, this is the time we should be looking ahead at 2016. I'm sharing a few Smart Moves, which have become part of my Phyllis-sophy! Those of you who know me know that I am a professional observer -- a detail-aholic when it comes to restaurants… every nuance, every new idea, lights my fire. 
I am what they call an early responder… one who wants to try the new spots early… and pick up tips.
I have been writing about my observations and Smart Moves for years. Go on my website FoodPower.com - check under "Resources" and you can find my Webinar about Smart Moves for Independent Operators When Every Move Matters.
The volume has been cranked way up in our restaurants.  The truth is that some like it hot – way up – especially in the bar where the folks meet to drink, eat and be part of the scene.  A lively bar and restaurant is a real profit center and the energy attracts. 

However, for most restaurants, it's ideal to have a warm restaurant with a pleasant ambient noise that is perfect for conversation with friends, a place to close a business deal, or have intimate dialogue with a significant other.
This is a great time to bring in an expert to help you, but if you're wanting to try to deal with noise levels yourself, the first key is to identify your noise levels. A tool I recommend to measure the decibel levels in your restaurant with ease is an app that you can download to your iPhone or iPad, called the Mint Muse Sound Level Meter Pro. This app is $19.99 and it's a great DIY tool -- acoustic engineering made easy!
In recent years, more and more folks are dining out alone, so it's not surprising that the popularity of communal dining tables in restaurants has hit an all-time high. These are great for every diner - from the Millenlials who are on their computers and phones, to the older diner, who craves company during their meal. Of course, communal dining must be done right in order to attract - in Southern California, you can find beautifully designed communal dining at noted CUCINA enoteca (pictured here)! Save me a seat!

How you communicate with your guests before they even walk in your door is so important. One of my favorite restaurants in Southern California is MB Post in Manhattan Beach. Every time I make a reservation with them on OpenTable, I get a confirmation with some insight into how the restaurant works. This will, no doubt, cut down on confusion when guests arrive at the restaurant, and does a great job with managing expectations with their limitations to seating or large parties. Here's how it reads:
--- A Message from Manhattan Beach Post --- 
For future visits keep in mind that 40% of the space is set aside for walk-ins on communal tables. Reservations are held for 20 min (30 min if a Guest calls & are running late). Parties arriving past the time designations will be placed on the top of the waitlist for a communal table. This policy ensures the integrity of reservations made later in the evening. 
Reservations of 5+ Guests are subject to placement on a communal table due to limited options in the dining room. All Brunch reservations (Sat & Sun 10am-2pm) & Friday Nooner reservations (Fri 11:30am-5pm) with 5+ Guests are booked for seating on our low communal tables.
Thank you for understanding & we look forward to seeing you dig in and get down!
Visit www.eatMBPost.com for info, future reservations & 'Like' MBPost on Facebook for updates!
Warm, friendly and informative - plus, you are encouraged to connect on Facebook before you even visit the restaurant. You can see why they're a favorite!
We're in the middle of DIY restaurants - you can customize your own pizzas, burgers, burritos, coffee, doughnuts... yes, doughnuts! Orange County just welcomed its first DIY doughnut shop, poqetDONUTS, in Irvine. Here, the guest can create their perfect doughnut - starting with choice of cake or yeast variety and then choice of glaze, custards, fruit, nuts, and candy. The outcome is sometimes questionable, but it's always delicious!
What about you? 

Do you have a show stopper? If you're not performing up to your potential and need help getting ahead of the trend, call us, we may be able to help. While it may not seem obvious to you, there are many factors that can directly relate to profitability and growth.  In most instances, these elements are clear to the objective, experienced eye, but nearly impossible to see for the owner/operator who sees them eight days a week. 

We at FoodPower can help you find your profit centers, quickly and objectively, so you can maximize your strengths.  What's more, we can coach you as to how to sort out your specific issues in a way that brings your costs down and your profit up!  We are talking about TRUE, QUANTIFIABLE CHANGE that captures your profits and minimizes your losses.  Our rates are surprisingly affordable and, with the vast majority of our clients, we pay for our services many times over. 

We are ready at FoodPower to go the extra mile and inspire you do the same!
Feel free to contact us at pamarshall@foodpower.com or at 949.646.3206.  You can also find us on Facebook and follow us on Twitter!
To the power of food!
Phyllis Ann

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Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.
2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | pamarshall@foodpower.com | www.foodpower.com

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