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  • Answer Upon - 10 Ways to Stay Ahead of Your Restaurant Competition - Part 1

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    beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger
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    Every restaurant owner should constantly be taking an objective look at how well your restaurant is doing. Staying ahead of the competition will keep you on your toes. Here are some ways you can get a good report card.

    1. Know who your competition is!

    I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger j

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    ion will keep you on your toes. Here are some ways you can get a good report card.

    1. Know who your competition is!

    I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger

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    I have encountered situations where a restaurant owner has identified the competition. Or at least what they think is their competition, but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger
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    but they’re not. If I am selling Gourmet Burgers with the finest of ingredients, including trimmed premium Scotch Fillet Steak for the beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger
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    beef patties, (like I do), in a licensed restaurant with full service and extras, I am not really in Competition with the greasy burger joint down the road, or a group like Burger King am I?

    So make sure your competition is truly your competition in the first place.

    2. Get Employees to Sample the Competition.

    You should always know what your competition is doing, it is essential to your success. It may be difficult to go yourself though as you would no doubt be known. So send one of your employees instead. Brief them what to look for. It will also give you the opportunity to treat a staff member to something different. How about showing up for wor

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