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NCB Author

George Barton


George Barton

George Barton has 35 years experience in restaurant and bar operations with T.G.I. Friday's.

Positions and Roles Held in Operations

VP Operations (15 years) Led 100 + restaurants ($300M Revenue) with full EBITDA responsibility. Led (2) separate divisions during this period with responsibility for both company and franchise operations.

VP Beverage and Bar Innovation (3 years) Responsible for brand innovation and strategy for Beer, Wine and Spirits.

Reengineering Team Leader (1 year) Led team to deliver dramatic improvement in Production of Food an Beverage.

Regional Manager (10 years) Multiple markets. Responsible for teams delivering results in all KRA (key result areas) including sales, profits and retention.

General Manager (5 years) Operated restaurants at GM level from $3M-$6M annual sales with Friday's. Also operated and led small independent restaurants at the GM level.

Manager / Kitchen Manager / Bar Manager Responsibilities linked to each discipline and function, including revenue and margin growth as well as team development.

For a free operations assessment contact George Barton at georgebarton22@aol.com, 321-662-061 or visit gBartonInnovations.com.


Steps to Running the Ultimate Shift Meeting Article
3 Steps to Running the Ultimate Staff Meeting   December 16, 2014
By: George Barton

What does your staff need to hear and want to hear prior to a “kick ass” Friday night shift? You may have a mere 15-20 minutes to deliver your message of encouragement and key tactics to execute on.

6 Ways to Make Workplace Wellness a Priority Article
6 Ways to Make Workplace Wellness a Priority   November 25, 2014
By: George Barton

When employers make workplace wellness a priority, it can have a positive effect on both employee morale and the company’s bottom line.

Pitfalls in Food Development for Menu Updates Article
Pitfalls in Food Development   October 21, 2014
By: George Barton

Trends shift quickly in today’s hospitality environment, therefore forging ahead of your competitors with new food innovation is imperative.

Table Top Ordering for Chain Restaurants Article
Putting Customers in Control with Tablet Payments   October 10, 2014
By: George Barton

It’s pretty clear that the age of technology has touched casual dining with the advent and use of table top tablets, equipping guests with a new avenue to control their experience.

Dealing with Customer Complaints Article
6 Ways to Combat Customer Complaints   September 2, 2014
By: George Barton

As an operator you must recognize and be able to quickly resolve customer complaints as they pop-up and teach our team members that those adverse moments of truth only cripple your business.

Oversights that can Derail a Promotion Article
5 Oversights that can Derail a Promotion    August 26, 2014
By: George Barton

When looking at how to plan an effective promotion to drive revenue you should concentrate on what works and how to steer clear of what does not.

New Menu Development for Chain Restaurants Article
Strategies for New Menu Rollouts   July 21, 2014
By: George Barton

Rolling out a new menu can present many challenges that should be addressed early and consistently throughout the process. Implementation is relatively easy. Integration is not so easy.

Beverage Trends Blog
Casual Dining Beverage Trends   June 23, 2014
By: George Barton

The landscape continues to evolve with new and exciting products each year in beer, wine and spirits. It’s important as a chain operator to capture the excitement that comes from the variety of new products, styles and trends driving beverage segments.

Millennials Article
5 Factors for Attracting Millennials   June 2, 2014
By: George Barton

Millennials spending power and influence can make a tremendous impact on your business. So, how can you attract more of them to your venue and cash in on a piece of the $80 million pie?

Drive Food Sales Article
6 Tactics for Driving Food Sales   May 27, 2014
By: George Barton

The clear answer is to simply serve better food today than you did yesterday to excite guests with a strong intent to return and purchase. Which is easier said than done!


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