by Karel Juhl

Rudy Miick has been practicing what he preaches since at least 1978. That's when he founded Miick & Associates, a Boulder, Colorado-based consulting business focusing on successful start-ups and the performance improvement of restaurants, hotels and resort properties nationwide.

Miick's experience in the hospitality field began at age 15, and by 24 he was a partner in his first restaurant. He's co-authored four books on restaurant management and is a regular speaker at state and national association gatherings. Michigan Restaurateur picked up this grab bag of tips during Miick's seminar at the Michigan Restaurant & Lodging Show in October. They're tips, says Miick, that "are based on reality, not theory":

MRA Members – see the November/December 2000 issue for the whole story, or e-mail the mra for a downloadable version.

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