While gift card sales tend to peak during the holiday season, there's never a bad time to get started with a gift card program, extend your gift card program with online sales, or rethink the way you're promoting restaurant gift cards....more >>

You want to maximize the tips you take home at the end of your shift, don't you? Of course, you do! Watch this video to learn best practices that will have your guests in and out, fast. You've got to keep them moving. Like most things in life, the key is quantity over quality. Wait, that can't be right???...more >>

When prepping or preparing menu items, performing the correct knife cuts is key to achieving consistency and keeping food cost where it should be. This lesson demonstrates and explains eight common knife cuts used regularly in the kitchen....more >>

A static menu may make cost controls easier but it has one major drawback: Customers may become bored with the menu choices. Consider the litany of operational aspects that must be addressed even when seemingly moderate changes are made to your menu....more >>

Our Premium Membership Plans enable you to create custom online training programs specifically to your restaurants. Your staff can then access the training through a Team Portal branded exclusively for your restaurant....more >>

This webinar will highlight issues related to upcoming or recent regulations from overtime to debit card fees. Angelo Amador, Executive Director of the Restaurant Law Center, will host Gabriel “Gabi” Gillett, a partner with the law firm of Jenner & Block....more >>

Start-up staffing is the most important staff selection you will ever do. Your opening crew establishes your first impression in the minds of your market and can influence the culture of your business for years to come. Find out how to find and select the right people, the first time....more >>

Every couple years or so, RestaurantOwner.com conducts a member survey to get opinions on the many different POS systems they use. In this year's survey, 824 of our members shared their choices and comments on more than 100 different POS systems. The results provide key insights on how much they spent, the quality of support they get and whether or not they recommend a particular system....more >>

Why do some guests return, and others never come back -- even if they leave satisfied? Satisfaction alone is not a strong enough force to persuade people to come back for a return visit. The emotions your guests experience in your restaurant is the determining factor of whether they will come back or not....more >>

We take a look at how other operators solve logistical problems, from pricing to packaging and promotion, and explore ways to recreate signature experiences with to-go liquor, and learn why one operator decided the extra income just wasn't worth the risks....more >>

Between making an initial offer to purchase and being handed the key to the front door, the buyer has a lot to consider. These transactions can be complex from a legal and tax perspective for all parties; however, typically it is the buyer who is the most vulnerable....more >>

Family Matters. Many independent restaurants are family owned with other close relations joining the team. On its face, it all sounds very kumbaya. Indeed, friends and family teams can be a great advantage for independent operators when there is mutual respect and trust....more >>

The restaurant manager is the person most directly responsible for the guests' total experience. Managers and manager/owners that consistently make themselves available to both staff and guests are generally more successful....more >>