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	<title>A New Restaurant &#187; training</title>
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	<description>The Keys to Running a Successful Restaurant</description>
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		<title>How Does Your Restaurant Treat Coupon Customers?</title>
		<link>http://www.anewrestaurant.com/how-does-your-restaurant-treat-coupon-customers/</link>
		<comments>http://www.anewrestaurant.com/how-does-your-restaurant-treat-coupon-customers/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 18:06:56 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[customer service]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[training]]></category>

		<guid isPermaLink="false">http://www.anewrestaurant.com/?p=195</guid>
		<description><![CDATA[Anyone that has actively marketed their restaurant knows that attracting new customers can be very expensive.  I&#8217;ve seen some claims that it is more than three-times as expensive to bring in a new customer than it is to keep an existing customer.
So, after spending the money for your restaurant marketing campaign, what are you doing [...]]]></description>
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		<title>Is Your Restaurant Sanitary or Just Clean</title>
		<link>http://www.anewrestaurant.com/is-your-restaurant-sanitary-or-just-clean/</link>
		<comments>http://www.anewrestaurant.com/is-your-restaurant-sanitary-or-just-clean/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 04:38:01 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[cleaning and sanitizing]]></category>
		<category><![CDATA[manager of restaurant]]></category>
		<category><![CDATA[training]]></category>

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		<description><![CDATA[Is your restaurant a sanitary food environment, or is it merely clean?  It is an important distinction, and one that successful restaurant managers need to be aware of.
Clean means that the area is free of dirt.  Sanitary means that it is free of dangerous levels of germs and pathogens.  If you sweep and mop a [...]]]></description>
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		<title>Under New Management</title>
		<link>http://www.anewrestaurant.com/under-new-management/</link>
		<comments>http://www.anewrestaurant.com/under-new-management/#comments</comments>
		<pubDate>Mon, 24 Aug 2009 02:26:04 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[attitude]]></category>
		<category><![CDATA[customer service]]></category>
		<category><![CDATA[training]]></category>

		<guid isPermaLink="false">http://www.anewrestaurant.com/?p=147</guid>
		<description><![CDATA[Taking over as the manager of a restaurant that has been mismanaged has its challenges.  With a lot of work, you can overcome the damaged reputation.]]></description>
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		<title>Succeeding During a Recession</title>
		<link>http://www.anewrestaurant.com/succeeding-during-a-recession/</link>
		<comments>http://www.anewrestaurant.com/succeeding-during-a-recession/#comments</comments>
		<pubDate>Wed, 11 Mar 2009 15:38:16 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[attitude]]></category>
		<category><![CDATA[be prepared]]></category>
		<category><![CDATA[training]]></category>
		<category><![CDATA[trends]]></category>

		<guid isPermaLink="false">http://www.anewrestaurant.com/2009/03/11/succeeding-during-a-recession/</guid>
		<description><![CDATA[I heard a quote recently that was attributed to Sam Walton, the founder of Wal-Mart: &#8212; &#8220;I was asked what I thought about the recession and decided that I did not want to take part in it.&#8221;
I thought the quote was interesting, because it really goes after the issue of attitude when your restaurant is [...]]]></description>
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		<title>5 Ways to Build Restaurant Success During the Slow Season</title>
		<link>http://www.anewrestaurant.com/5-ways-to-build-restaurant-success-during-the-slow-season/</link>
		<comments>http://www.anewrestaurant.com/5-ways-to-build-restaurant-success-during-the-slow-season/#comments</comments>
		<pubDate>Mon, 09 Mar 2009 11:00:47 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[attitude]]></category>
		<category><![CDATA[cost control]]></category>
		<category><![CDATA[customer service]]></category>
		<category><![CDATA[time management]]></category>
		<category><![CDATA[training]]></category>

		<guid isPermaLink="false">http://www.anewrestaurant.com/2009/03/09/5-ways-to-build-restaurant-success-during-the-slow-season/</guid>
		<description><![CDATA[For most restaurants, your year is really affected by the different seasons.  It&#8217;s how well you take advantage of the different seasons that determine whether your restaurant will be a success or a failure.  Restaurant owners that are successful realize that the money they earn at Christmas will have to get them through the remaining [...]]]></description>
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