Independent restaurants are proving to be vital forces in cultural and economic revitalization in rust belt cities. Here's how independents and startup operators have rocked Cleveland....more >>

Jump to Recording Jump to Questions and Comments While most of the COVID-19 related programs may be behind us, left in its wake is most likely a very confusing tax picture. Many are left wonderin...more >>

As Chef Omar likes to say, "Your kitchen staff is in The Food Safety Business," - they also just happen to prepare food. Many of these tips and techniques seem like common sense, but it's always good to start new employees off with a good foundation, and even seasoned veterans need to be reminded....more >>

Managing Satisfaction...Managers manage all facets of the operation. And nothing is more important than guest satisfaction that results in positive word-of-mouth marketing and repeat patronage....more >>

Banquet business was perhaps the biggest casualty of the pandemic for successful full-service operators. Nevertheless, restaurateurs remain bullish on their return, catering to small groups and applying rigorous safety procedures....more >>

Learn how these operators are not just fighting the war on COVID-19 - they're winning!...more >>

Leftovers doesn't have to mean wasted product. Here are a few ideas on handling leftovers when the daily special doesn't get sold...more >>

Planning and administering a comprehensive training experience for new managers is a critical skill for every restaurant owner/operator. These tools help you deliver a welcoming onboarding experience, create your manager’s training roadmap, and outline the specific skills and knowledge they are expected to acquire weekly. Embrace the power of structured learning to unlock your team's potential!...more >>

Knives are an essential tool in the kitchen, and your restaurant's staff will be using them daily. They can be dangerous, but knives are not something to be feared. Help your staff to understand them, respect them, and use them safely....more >>

Are you accounting for bi-weekly payroll periods on your monthly P&Ls? Many independents do not, and it leaves their financial statements inaccurate and pretty much meaningless....more >>

Join hosts Chris Tripoli and Barry Shuster and their guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts. Corner Booth is a production of RestaurantOwner.com and its official magazine, Restaurant Startup & Growth. So grab your favorite beverage, have a seat, and listen in!...more >>

Like most full-service independents, the 15-unit Atlas Restaurant Group, has been battered in the COVID-19 storm. CEO Alexander Smith is using the downtime for retrenching and preparing for a strong comeback in a restaurant market in which he believes hospitality will still win the day....more >>

This month's article features menu items from the National Honey Board, more information is available at www.honey.com/foodservice. Tom Bruce of Central Coast Food & Beverage worked with the National Honey Board to create the recipe mapping for these dishes....more >>

Join hosts Chris Tripoli and Barry Shuster and their guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts. Corner Booth is a production of RestaurantOwner.com and its official magazine, Restaurant Startup & Growth. So grab your favorite beverage, have a seat, and listen in!...more >>

Here are some best practices to start the year with prep and labor savings that encourage your staff and remind you to keep repeating the message that wage increases and bonuses are tied to efforts that cut waste and save on labor....more >>

Under the Hood. In this article, we look at the basics of kitchen hood maintenance, as well as tips on kitchen ventilation design to optimize efficiency. The savings can mean hundreds of dollars or more every month....more >>