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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.


Motivate Employees Article
10 Tips to Motivate Employees   March 17, 2015
By: George Barton

Along with increasing soft and hard costs through team member turnover, your sales are in jeopardy as the continuous swinging door of new employees will play havoc, over and over.

How to Promote a Successful LTO Article
How to Promote a Successful LTO    February 24, 2015
By: George Barton

Limited time offers, known as LTOs are the quick hit promotions that most bars utilize to drive traffic and incremental sales. Here are 5 key elements of successful LTOs.

Steps to Develop a Successful Bar Beverage Plan Article
7 Steps to Develop a Successful Bar Beverage Plan   January 27, 2015
By: George Barton

If your beverage plan is well laid out with buy in from all levels of leadership and you remain steadfast, you will put yourself and your team on the path to success. Here are 7 simple steps to developing a great business plan where key strategic objectives are developed to ensure a “kick ass”...more >>

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.


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