nrnpods01's Podcast

The current economy has shaken the confidence of many operators, says training consultant, author and Nation's Restaurant News contributing columnist Jim Sullivan. Remembering the halcyon days of 2005 may bring comfort, but today’s reality requires discipline and teamwork, he indicates. In this audio presentation, Sullivan argues it’s time to rethink menu pricing and offers ideas about how to better leverage the knowledge and resources of vendor and distributor partners.

Training consultant, author and Nation's Restaurant News columnist Jim Sullivan says the foodservice industry is getting to be "tough as a woodpecker's lips." That makes it the perfect time to remember that while building sales is the No. 1 way to reduce costs, as a percentage of sales, operators should not forget the value of effective strategies for reducing actual costs. He offers up here some fiscal fundamentals to review and execute with your team in good times and bad.

Restaurant managers often choose the path of least resistance when addressing performance issues. As a result, the wrong people stay on the team too long, driving away the right people and driving down profits. In this episode based on his column in Nation's Restaurant News, training educator and author Jim Sullivan talks about Addition by Subtraction.

Jim Sullivan, a Nation's Restaurant News contributing columnist, lays out 10 roadblocks to service - the invisible but key product offered by restaurants - and presents a map that can get operators around them.

Nation's Restaurant News contributing columnist Jim Sullivan talks about the ways multiunit managers, or MUMs, can heighten the impact of their visits to the restaurants for which they are responsible.

Nation's Restaurant News contributing columnist Jim Sullivan and his position on what constitutes "Creative Time Management for Foodservice Professionals."

Human resources management and training consultant, writer and speaker Jim Sullivan, of http://www.sullivision.com, addresses multi-unit managers and what separates the good ones from the placeholders.