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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.


Back Bar Design Article
Steps To Set Up Your Back Bar   February 18, 2014
By: George Barton

It's important to have your dining room, entry or vestibule and all other aspects of your building looking pristine and exciting to your honored guests. Same goes for your back bar as it defines in part what you are attempting to accomplish by displaying your alcohol beverages.

Lackluster Employees Article
Addressing Lackluster Employees   February 4, 2014
By: George Barton

Critically important today in hospitality is your objective to inspire staff members to contribute to the success of your business. The role they play is paramount.

Bartender Article
Errors That Drain Beverage Profits    January 28, 2014
By: George Barton

It's time to examine the profit side to control some of the common errors that drain your beverage profits.

Customer Satisfaction Article
Dining Room Management “A Lost Art”    October 8, 2013
By: George Barton

Dining Room Management or the role that your managers play in the front of the house will contribute greatly to customer satisfaction. Let’s examine the importance and key steps you can take to insure your team maintains top of mind focus.

Boosting Beverage Sales Article
Tested Strategies For Boosting Beverage Sales   August 27, 2013
By: George Barton

When we talk about strategies that will build revenue with your beverage sales there certainly are numerous “best practices” that have withstood the test of time. Operators and marketers alike take advantage of many powerful and impacting strategies that will bear fruit, over and over.

Happy Hour Blog
Stick to the Basics During Happy Hour   July 16, 2013
By: George Barton

Here are 3 keys to developing and executing awesome Happy Hours, while “Sticking to The Basics.”

Suckling Pig at Ajax in Aspen Article
Take Your Food Up A Notch   June 25, 2013
By: George Barton

Taking your restaurant’s or entire brand’s food up a notch requires top-down support and planning. Change is key: though implementing a new product or procedure in casual dining can be easy, integration – or further embedding change in the culture of your brand – is not always easy.

Social Media Blog
Expectations of Connected Customers   April 12, 2013
By: Dave Dronkers,George Barton

Just because you’ve set up shop on a few social media networks doesn’t mean you’re doing everything right. There are many social media best practices that you can utilize to connect with existing or reach out to new fans.

Martini Glass Article
Building Profitable Vendor Relations   March 19, 2013
By: George Barton

Did you know that great relationships with beverage suppliers can contribute to revenue and margin improvements? Here are 5 key steps to help you strengthen that relationship.

Fruit and Veggies Article
Flavored Spirits Rule   March 12, 2013
By: George Barton

Before you think about how flavors in spirits can continue to improve or remain a mainstay in your beverage program, you need to take an in-depth look at this current phenomenon.


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