The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL - August 14, 1998

I am finally back in the US of A after the European jaunt. For as enjoyable as the trip was, it is always good to get home. I hope at least a few of you followed the daily diary of insights gained along the way but I know the reality is probably that you never got around to it. I will share a few with you over the next few weeks. Here's one from our last night in Belgium

A SWEET ENDING
We decided to drop off for a quick bite in a small local (Italian) restaurant. While the food itself wasn't anything unusual, they really caught my attention when they brought the check. Along with the credit card slip, they had two small ceramic "mugs" of Amaretto! Very impressive! I have always thought that it was good to leave them with a WOW at the end of the meal and this one really caught me by surprise. What could you do with an idea like this? For a look at the Amaretto presentation, go to www.restaurantdoctor.com/europe/day13a.html.

While I was away, a number of questions cropped up, so perhaps we should deal with them now.

NEED MONEY?
I received the following note from Susan Taylor <taylorclp@primary.net>

I noticed the recent comment about capital, a perpetual problem in the restaurant industry. As a former corporate banker, I can sympathize. That is one of the least favorite industries for bankers in making commercial loans. I have a rather creative idea that is working with other types of businesses. It does not produce large sums immediately and would not be appropriate for start-up funds. However, it could be used for working capital shortfalls (dare I say losses?) or more optimistically for expansion. If you want to put my e-mail address out there for anyone who wants to ask for more details, I would be happy to respond.

STANDARD PRACTICES
John Hogan writes that he is researching a unique situation for a client. This retail-type operation (actually a food service company) requires its' managers to make several deposits per day to reduce the chance of theft, to make more random the deposit runs, etc. This same company held its' managers responsible if they did not abide by the company safety rules. He is trying to find out other retail, restaurant, etc. practices that are out there. If you have any ideas or background, you can contact him at JJHOGANJR@aol.com. He has a rather short time span.

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