Brandon O'Dell's Page

When opening a new restaurant, you are going to have to make assumptions about all your expenses and your head counts regardless of whether or not you price by gross profit. Since you will already have those assumptions, it only makes sense that you set prices so that you will collect enough markup (gross profit) [...]

In order to effectively convey what it takes to create an effective logo, I think it is important to outline the qualities of an effective logo. An effective logo is easy to recognize, even at a glance or at a distance An effective logo is easy to remember An effective logo tells people who you are An effective logo [...]

You can greatly improve your cash flow by adopting a policy of smaller, more frequent price increases instead of waiting for a year or longer before raising prices a larger increment. Use this simple example to catch my drift: Chicken tenders $5.99 from January 2008 - January 2009 Price raised to $6.99 after January 2009 4000 orders of [...]

This may be the most important question you can answer when designing a restaurant concept. It is definitely the most important question to answer when creating a marketing plan. One of the biggest mistakes restaurants make is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up [...]

Charlie said….. Marla said….. Patrice said….. He said, she said. It’s a game that gets played in a lot of businesses. Not having a defined “pecking order” that is understood by every person in your organization can lead to a lot of unneccessary headaches. Here’s a quick lesson about avoiding this business pitfall. Who is in charge [...]