Many (probably most) of your employees think you're making a LOT more money than you really are. And it can affect their attitudes, behavior and what they feel entitled to. Use this video to give everyone on your team an understanding of what it actually costs to operate a restaurant. It will show them it's a lot more than they ever imagined and they'll learn why being productive and not wasting products and supplies is so important!...more >>

When a staff member needs help and he or she doesn't let anyone know, or worse, when someone makes a mistake and conceals it, service suffers. And that means your business suffers....more >>

A critical decision for any operator is choosing the right equipment to track sales and control cash. Learn how to determine what type of system is best for your restaurant in terms of cost, features and controls....more >>

One of the greatest occupational hazards for restaurant owners is burnout and fatigue. We know that most of you are high achievers with loads of energy, but many owners also have a tendency to be perfectionists and workaholics. This causes many to take on far too many functions that require long hours leading to a life that doesn't go far from the inside of the restaurant....more >>

Just stop taking things so personally!" It may sound too simple, but it really is great advice, and in the restaurant business, it's sometimes a necessity if you want to survive....more >>

For start-up restaurants, the selection of plates, silverware and glasses - critical in creating just the right ambiance and guest experience - too often gets overshadowed by other considerations. With some education and planning, you can ensure you have the right smallwares for your concept in the right amount....more >>

On April 24, Matt Brice reopened one of his units, against government shutdown orders. Contradicting the suggestion of several media reports, Brice says it was not a media stunt or a political statement, but driven only by concern for Texas's hospitality workers. It is a story that speaks to the heart, soul and ingenuity of the independent restaurateur....more >>

Most managers fear coming across as too strong- to their employees. They think being a strong leader will make them come across as a jerk. Actually, the opposite is true. The way to guarantee your people think of you as a jerk is to be weak. Weak managers make ill-informed decisions, give inconsistent directions, let small problems slide, pretend to be friends with their employees, and soft-pedal their authority. If you want people to respect you, don't be a weak manager....more >>

How well are you tapping into your employee's knowledge of your business? After all they're closer to your customers and processes than you are. Paying attention to employee suggestions can be very good for your business....more >>

Bar operators love draft beer also, and not just because it tastes good. They also like the fact that they can turn a better profit margin on it. But along with the opportunity to prosper, draft beer also brings a whole new set of problems for the bar manager....more >>

Restaurants with dining rooms facing reduced seating due to capacity and/or social distancing requirements are in trouble. The business model is now flawed. Sales potential relative to rent and other occupancy costs doesn't work anymore....more >>

It's no surprise the restaurant sector is a major contributor of food waste, from uneaten food tossed in the bin after a meal to food that spoils before it's served. The amount - and true cost - of food waste is staggering: Full-service restaurants rack up 7.3 million tons of wasted food each year. For limited-service restaurants, food waste totals 4.1 million tons per year...more >>

Having proper footwear is a must for anyone working in a restaurant kitchen. Find out which types of shoes are appropriate for the kitchen and how some operators are putting their best foot forward in helping their kitchen staff maintain safety and comfort...more >>

You can't see, hear or control everything that goes on inside your restaurant. Secret shoppers – also called mystery shoppers – provide independent and objective data on your independent concept's efficiency and quality....more >>

Welcome Aboard. In a soft restaurant labor market, proper onboarding of new hires is as important as ever....more >>

"Complaining customers" are not "guests from hell." One's a potential threat, the others is actually doing you a favor. You need to tell the difference and do what's right for you, your people and your bottom-line....more >>

The hardest thing about managing people is everyone on your team is different. One management style does not fit all. Everybody's a special case. Learn how to customize your leadership approach by asking six basic questions about each of your team members. This video will show you how to significantly improve the effectiveness of your coaching sessions and one-on-one communications with your staff....more >>