The Restaurant Manager Training Program Template will provide you with outstanding resources to improve your management training program quickly and easily....more >>

Old school is new school. A recent New York Times article proposed that operators and guests are nostalgic for physical menus, as QR code menus – which became ubiquitous during the pandemic lose their appeal. If you are looking to revive physical menus in your concept, this could be a good time to review the fundamentals of good menu design. And even if you are sticking with QR menus, some of these pointers might help your digital menus be more effective....more >>

Dial it down, will Ya? According to the National Restaurant Association, eighty-five percent of restaurants are less profitable now than they were prior to the COVID-19 pandemic. Perhaps you have scoured your variable costs, looking for any savings you can find in order to keep your bottom line healthy....more >>

Your menu is a statement about your restaurant. It should reflect all the great things you want people to know about your concept. Here are some tips to help you in the design of your best seller...more >>

Over the next several weeks and months you will likely be negotiating on everything from food and beverage products, supplies, rent, professional services, loan payments and more. Not only will you be negotiating for how MUCH you pay, but just or maybe even more important, WHEN payment for those goods and services is due....more >>

As an owner, it's not your job to run the joint, it's to teach your STAFF how to run the joint! You will never be able to move on to new opportunities (or spend more time with your family) unless your crew can assume responsibilities that presently fall to you . . . and the only way they will be able to do these new jobs is if someone teaches them. Here's how to begin the process....more >>

Insects, pests and rodents are not the type of patrons you need in your restaurant. See how to keep unwanted guests from taking over the house...more >>

Easily implement this turn-key promotion as an incentive to generate record demand during slow months without discounting your food or beverages. Take the guesswork out of marketing your restaurant with this proven technique and start seeing measurable, consistently outstanding results....more >>

Are you a restaurant owner looking to cut costs, reduce your environmental footprint, and boost staff morale? Look no further!...more >>

Conflict between front- and back-of-the-house staff regarding income disparity is one of the reasons operators, including Danny Meyer, have tested a no-tipping policy in their restaurants with mixed results. Below is an actual de-identified letter from the owners to the staff of an upscale restaurant in the Midwest to address this problem, which might be all-too-familiar to you....more >>

If you are fortunate, during the reopening stages of your restaurant, you are able to bring back former employees. That said, some of your employees might choose to remain on unemployment benefits or decide not to return to the restaurant business....more >>