Of course it's feasible...I do it for free all the time...

(for instance...) Advice for Management 1. Objective - Know what you want. 2. Offensive - Do whatever it takes. 3. Simplicity - Put first things first. 4. Mass - Concentrate your power. 5. Unity of Command - Lead from the front. 6. Concerned Action - Leverage your strenghts. 7. Intelligence - Learn all you can. 8. Maneuver - Be fast on your feet. 9. Economy - Minimize your cost. 10. Security - Conserve your resources. 11. Surprise - Do the unexpected. 12. Exploitation - Fulfill your potential.

You should charge the buggers for your services, muffin! Sell the copyright, and go sailing around the world.

Top Five Reasons to Menu Comfort Foods 1. They appeal to a broad customer base. 2. They add variety to menus, building repeat business. 3. They attract customers seeking quick meal solutions to consume off-premise adding on sales from the booming takeout and delivery markets. 4. They add value. 5. They are risk free. Customers know exactly what they're getting, and are reassured that their money is being well spent.

OK, I'll bite. What's a comfort food?

A trouser snake, of course....

Any food that a person considers to put him at ease, often as part of nostalgia for a favored childhood food.

That would be comfortable, Riette. Do you have examples, WER?

for most Americans, mashed potatoes, meatloaf, and/or macaroni and cheese...

I see what you mean. Although, after living on the road, I'd be cautious about eating somebody's meatloaf, until I knew someone that survived it.

SYMBIOTIC RELATIONSHIPS I think the problem with motivating servers could be owners & managers simply not making it known to the help that we all need and deserve each other's cooperation. I've been around ten years so I've seen good & bad help respond the same way to owners that don't notice staff performance until there is a need to blame someone. I have made too much of an effort in most of the many jobs I've had so I stuck out like a cheeseburger in an Indian restaurant among coworkers that did their best to turn the manager's attention away with small talk during a rush or just punch in, cover their ass then punch out. Owners need to stop creating the gap between management and staff with the new trickle down theory that says, "I'm watching you through my manager's eyes." Are we children with bad intentions? This is like U.S. Defense budget, if we spent all this time, money & energy feeding the world making the folks smile, we would not need the big guns. Drop the gun you're holding on the good help...shoot the rest, one shot one kill! Some of us have been holding the line waiting for owners to celebrate, count the bucks everyday. I'll tell owners a secret (some workers are in this show to look talented and find purpose, as well as make $$$$). Look at our faces when it's busy to see if we belong. If an owner doesn't like what they see train us or fire us but don't think all help must be uncaring subcontractors out for themselves. Take the responsibility of building a staff that isn't perfect but excellent. It's up to you to do it. Respect good help and listen to them because chances are if they're good the staff knows you're customer better than you do. One last thing from this 29 year old bartender...please don't treat someone who makes more money than most 1st year collage grads like unskilled labor because you're asking for less. Don't forget this is a symbiotic relationship -- unless you own all the joints in the area good staff are free to pursue better jobs with your rivals and bad help won't leave until you let them go. Remember owners & manager alike "we are watching you too!" My name is Rob and I love this Business.

Charlie Trotters Restaurant http://www.charlietrotters.com/ A great example of what a restaurant can do with their Internet program. Chef Talk http://www.cheftalk.com/ A relatively new site that's definitely worth a look. Updraft http://www.beveragenet.net/cheers/current/1198up.asp Read about the five E's that will help increase draft beer sales. Senior Management http://www.rimag.com/822/bus-jm.htm "The number of Americans over the age of 65 is growing dramatically, as it will continue to do well into the new millennium. Find out how to tap this market segment." Restaurant Insurance Articles http://www.executiveins.com/newsart.html A collection of six helpful articles. Cameron's Worldwide Hospitality Marketing Club http://www.cameronpub.com/cameron.htm CookBooks and More! http://www.cookbooksandmore.com/ A nice niche bookstore - each selection has a profile page - secure on-line ordering is available. ***** Are you looking for more links like this? Visit the Restaurant Report E-mail Newsletter Links Archive for a compilation of feature links from all past issues: http://www.restaurantreport.com/Newsletter/featurelinks.html