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Restaurant Expert Witness

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America’s most visible Restaurant Expert Witness, Howard Cannon, announces his newly launched ‘Restaurant Expert Witness Blog’ that will satisfy your appetite for restaurant, bar & hospitality industry-related content – and, have you coming back for more. “Our Articles,... - May 01, 2013
Restaurant Expert Witness, Howard Cannon, is currently in discussions with a well-known undisclosed cable network to host an intriguing new restaurant and bar-based television series. The details of the show are confidential at this early stage of negotiations; however, Cannon says, “The format... - March 20, 2013
Howard Cannon, CEO of Restaurant Consultants of America, says, "Be memorable. McDonald’s and other restaurants aren’t giving away even one sale without some advertisement to argue the customer away from you. A ton of competition is reaching the consumer with a message a minute.” - July 17, 2012
A grand opening, regardless of when you schedule it, is critical to the opening of a restaurant. But it is only worth the trouble if it is memorable. Cannon says, “It’s called a grand opening for a reason. Make it a grand experience." - July 08, 2012
The cleanliness of a restaurant is one of the top criteria customers use to choose where to eat. Howard Cannon, Restaurant Consultant, Restaurant Expert, and CEO says, "The only thing a customer notices is not clean enough. That's right, you are either acceptable or unacceptable. If you don't know how important cleanliness is, ask your customers." - July 07, 2012
"Our society has shown great interest in making a dining experience like a short vacation," says Howard Cannon, CEO of Restaurant Consultants of America. "If you have new products or services to bring to the market, you may very well find consumers who will buy," he adds. - June 28, 2012
Hospitality has seven very basic characteristics. The wise restaurant owner and manager will spend time teaching these characteristics to their team. Be polite. Smile. Manage eye contact. Greet. Listen. Thank. Bid farewell. - June 26, 2012
Many restaurants don’t keep a good eye on the bottom line and then they run into trouble and the owner wonders why. The best way to prevent financial trouble and figure out how the restaurant is doing is to find out where the money comes from, where it goes, who gets it, and why. It’s called accounting, and it’s a way of keeping score. - June 26, 2012
Regardless of the restaurant’s menu, category, or concept, if a restaurant is competing near the top of its segment with great products and services, there is always a chance for success. Howard Cannon, Restaurant Consultant, Restaurant Expert Witness, and CEO says, "Customers will frequent the restaurant that delivers the best products and services at the right price in a given market area." - June 26, 2012
The journey from that wonderful and exciting restaurant idea to serving the first customer is a trek that requires commitment, stamina, willpower, and creativity. "It also requires a plan," says Howard Cannon, Restaurant Consultant, Restaurant Expert Witness, and CEO. "Building the restaurant... - May 20, 2012
Howard Cannon says, "It's easy to spend money marketing your restaurant. You can spend a lot of it fast. Spending it wisely is more difficult." The tactical approach has proved to be most successful. - May 04, 2012
Every restaurant needs a marketing plan. Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon provides five key rules for the new restaurant owner to help them get that plan started and says, “It all comes down to this: Let them know you exist; Get your customers talking about... - April 28, 2012
Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon advises the new restaurant owner to remember marketing, stating, "If nobody knows about your restaurant, chances are you won’t have very many customers. Marketing your restaurant is a critical component of restaurant... - April 22, 2012
Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon says, "Spend three or four days considering all kinds of marketing concepts and ideas. You will come across dozens, and possibly hundreds, of good ones but you can’t do them all. Once you complete this marketing brain dump, take your entire list and begin to whittle out the ones you don’t want to use. Start by thinking about creative and memorable ways to make your name and logo recognizable, memorable, and descriptive." - April 15, 2012
Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon says, "Restaurant purchasing is more than buying a can of corn. Purchasing involves much more than simply buying stuff." - April 07, 2012
Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon, says, "This should go without saying, but never pay any vendor of any kind in full before you receive your goods or services. There are too many war stories of owners who've been ripped off by unethical vendors. Use good sense and be wise.” - March 30, 2012
Building the restaurant of one's dreams requires a sound plan, but creating a business plan is not an easy task. The best way to approach it is to write down everything one may desire to accomplish with the restaurant, then proceed from there. Treat the business plan as a road map to the business. Restaurant... - March 21, 2012
Restaurant Consultant, Restaurant Expert Witness, and CEO, Howard Cannon, advises the would-be restaurant owner to write a detailed business plan; stating, "The journey from your wonderful and exciting restaurant idea to serving your first customer is a trek that requires commitment, stamina, willpower, and creativity. It also requires a plan." - March 18, 2012
Restaurant Consultants of America CEO Howard Cannon advises those who dream of owning a restaurant to do their research and believe in their ideas, stating, "You need to believe in your idea, or you may as well burn your money. Figure out what you really want to do, and then do it." - March 08, 2012
Restaurant Consultants of America CEO Howard Cannon advises the would-be restaurant owner to learn the business thoroughly, stating, "What you don’t know can hurt you… Learning is a required part of this job. Spend the necessary time gaining the required technical skills and absorbing as much information as you can about the industry." - March 07, 2012
Howard Cannon, CEO of Restaurant Consultants of America, says, "The one significant difference between a dream and a goal is that goals are written down. If you want to open a restaurant, you need to make that restaurant your passion. And if you invest the time into putting together a plan, you will find the money you need to fund that passion." - February 24, 2012
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