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  <title>iSante Shop: iSant&eacute; - Management</title>
  <link>http://www.isantemagazine.com/management.html</link>
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  <pubDate>Thu, 2 Jul 2009 19:41:58 -0400</pubDate>
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    <title>A+Peek+at+SLeeK</title>
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    <description><![CDATA[It might sound a bit incongruous to say that the hallmarks of Hubert Keller's restaurant management philosophy are consistency and innovation. Those two terms aren't exactly synonyms. But when they're applied to the service and food at SLeeK, the latest outpost of Keller's three-city restaurant empire, they make a perfect match. Having high-quality consistent service is the "key to keeping a restaurant open for years," says Keller, "but chefs always have to be ahead of the game, creatively."]]></description>
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    <title>Where%27s+Our+Safety+Net%3F</title>
    <link>http://www.isantemagazine.com/WebObjects/Merchantz.woa/wa/detail?store=1000031&amp;item=1029521</link>
    <description><![CDATA[Today many bartenders see their job as a profession, one that moves past mixing standard drinks to include creative mixology. Owners and managers are encouraging this movement because creative, professional bartenders build business and because a professional attitude among barstaff leads to stronger responsibility and dependability. Unfortunately, these profits-producing, loyal professionals receive few or no benefits beyond hourly minimum wage and tips. Health coverage is often nil, and this goes for many front-of-house employees, too.]]></description>
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    <title>Golden+Rules%2C+Golden+Tools</title>
    <link>http://www.isantemagazine.com/WebObjects/Merchantz.woa/wa/detail?store=1000031&amp;item=1029507</link>
    <description><![CDATA[Despite the changing face of the economy, Mary Lou Pollack, award winning hotelier and general manager of the Alex Hotel in Manhattan, says that one survival mantra has not changed:  "You have to really know your customers.  Build equity with people who make you successful in the good times so that you might be able to draw upon that equity in the bad times."<br><br>

Pollack's golden rule may have helped her pull out of the "terrifying" tough month of January when occupancy rates at the Alex precipitously dropped.  Now, she's at 92 percent occupancy.   <br><br>]]></description>
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    <title>Recession+Breeds+Innovation</title>
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    <description><![CDATA[The changing economic landscape has produced new challenges but it also has generated new opportunities for existing and emerging enterprises. Companies that have embraced this change are growing, and restaurateurs have new opportunities not just to survive but also to flourish and gain new market share as the recession comes to an end. ]]></description>
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    <title>Recession+Cooks+up+Innovation</title>
    <link>http://www.isantemagazine.com/WebObjects/Merchantz.woa/wa/detail?store=1000031&amp;item=1029529</link>
    <description><![CDATA[When the economy slams a door shut, sometimes a window opens. Or, in the case of North Park restaurant Urban Solace and sports bar True North Tavern, a small, opportunity-laden pathway between the two neighboring businesses that allowed them, in essence, to share a kitchen - and improve their bottom lines. Faced with a deep recession that could force many restaurants to close or file for bankruptcy, operators are devising a variety of strategies - from cutting food and labor costs by revamping menus to negotiating rent concessions - to survive, and even thrive, in hard times.
]]></description>
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    <ecommerce:SKU>29 June 09</ecommerce:SKU>
<link>http://www3.signonsandiego.com/stories/2009/apr/19/lz1b19menu234156-innovationon-menu/?business&amp;zIndex=84511</link>


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    <title>View+From+the+Plate</title>
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    <description><![CDATA[Cass Calder Smith compares restaurant design to the movies. The large-scale, destination spots are epics, with great impact and significant detail, while the smaller, neighborhood joints are the indies. Those, he explains, are more about the interesting features, woven together in a poetic fashion. The dual analogy makes perfect sense coming from Smith. The 45-year-old architect has lived the bulk of his life balancing extremes. Currently, that means bouncing between two offices - San Francisco and New York - for his CCS Architecture firm.
If you've spent any time in high-profile Bay Area restaurants, chances are you're familiar with Smith's work.]]></description>
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    <ecommerce:SKU>29 June 09</ecommerce:SKU>
<link>http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/22/DDPP173PED.DTL</link>


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    <title>Is+a+%24+the+Same+as+a+Dollar%3F</title>
    <link>http://www.isantemagazine.com/WebObjects/Merchantz.woa/wa/detail?store=1000031&amp;item=1029539</link>
    <description><![CDATA[Empirical research on menu design and price presentation has focused primarily on menus' effects on consumers' attitudes, and not necessarily on actual purchase behavior. This study examines how customers reacted to menus' price formatting in terms of actual sales, as measured by check totals for lunch at St. Andrew's, the restaurant at the Culinary Institute of America, in Hyde Park, New York. Price formats tested in the study were a dollars and cents numerical format with a dollar sign ($00.00), a numerical format without a dollar sign (00.), and scripted or written-out prices (zero dollars). While the numerical manipulation did not significantly affect total spending when compared to such non-menu factors as party size or length of time at the table, the price formats did show noticeable differences. ]]></description>
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    <ecommerce:SKU>13 July 09</ecommerce:SKU>
<link>http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-15048.html</link>


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    <title>Where+Everybody+Knows+Your...+</title>
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    <description><![CDATA[In this economy, many restaurant customers are holding tight to their wallets and carefully deciding when and where to dine. So it makes sense that restaurateurs want to keep their regulars. If you've been a good customer over the years, you're king. "It's your regulars who will get you through this," says Garrett Harker, owner of Eastern Standard Kitchen & Drinks in Kenmore Square. Every restaurant needs regulars during the down times. Now owners and managers are sending little nibbles or a glass of wine to the people who have filled their tables during bad weather this winter, in the post-holiday slump, and other moments when numbers are down. "For the last 10 years, the restaurant community has enjoyed unlimited growth," says Harker. "Now people are more cautious about who they support. They're spending their limited number of dollars on those places they want to survive."]]></description>
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    <ecommerce:SKU>13 July 09</ecommerce:SKU>
<link>http://www.boston.com/ae/food/restaurants/articles/2009/04/29/restaurants_make_regulars_feel_special/</link>


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