he difference between being a good operation and being a operation is learning how to aggressively market your restaurant all 365 days of each year.
There are many ways that you can dramatically increase your sales, but the only real way to determine the success of a marketing promotion is by measuring how many profit dollars it brings into your restaurant. "Profit dollars are the only thing that you can take to the bank."
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
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