Discover how even well-meaning independent restaurant operators can inadvertently and easily stumble into employment law violations – and how to prevent the steep expenses of government fines, penalties, and legal actions by recognizing and correcting the compliance pitfalls....more >>

New Round of PPP and Other Benefits for Restaurants In our webinar last week, Anne Gannon, CPA, discussed many of the main provisions of the new COVID Relief Bill. Here's a summary of the key benefits...more >>

What do restaurants who have successfully recovered and are now even prospering in light of the present COVID operating environment? Our guest Rudy Miick tells explains how ALL of his current restaurant clients have successfully managed and responded to the challenges imposed by COVID-19....more >>

Above and Beyond. When it comes to guest expectations, operators tend to focus on what happens within the four walls. These days, guest expectations often begin well before diners set foot in a restaurant. By ignoring guests' pre-dine-in experiences with their concepts, independent restaurant operators miss out on valuable chances to create positive associations with their brand....more >>

The Devil is in the details. Your income (profit-and-loss or P&L) statement and balance sheet provide you, your partners, and lenders important information on a weekly and quarterly basis....more >>

Professionalism is essential any any restaurant concept, and it's much more than being well-dressed and groomed. Professionalism is an outward display of what is on the inside. What you think about your job and your attitude towards the restaurant, your teammates, and even yourself is on display in how you present yourself. You might not realize it, but all these inner feelings and thoughts show on the surface, so you need to be intentional about your mindset. Sure, rough days happen, and an occasional bad mood is inescapable, but you have the power to do something about it. Being a professional is key to your success, no matter the concept or job. Watch this video and learn practical steps to put your best foot forward, both on the inside and out....more >>

Foodborne illnesses not only harm your guests but the future of your business when a single incident can 'go viral' overnight. More than ever, it's critical to be current both with new technology and tried-and-true practices....more >>

B2B: LinkedIn is a great place to talk about the successes of your restaurant. You should be proud to share those stories online. And it's even more powerful when you also talk about how you got your success....more >>

In a busy restaurant, food runners are a key part of ensuring that guests get their food quickly, while it's still hot and fresh. It's easy to mistake the role as not much more than delivering food, but it has a much larger impact on guests than it may first appear. The fact is, a food runner can make or break a diner's experience. In this video, you'll learn five best practices that will help you be more in tune with your guests and show you meaningful ways to enhance the level of service and hospitality in your restaurant....more >>

Used restaurant equipment can be a bargain or a migraine. Caveat emptor. How to be penny wise without being dollar foolish when deciding on buying new or used equipment and make sure it can handle the demands of your restaurant....more >>

Catering provides restaurant owners with an opportunity to significantly boost profitability without taking on a lot of risk or capital investment. Here are some proven tactics and strategies for launching a successful and highly profitable new income stream in catering....more >>

If you want to significantly increase the chances of your direct mail offers being opened, follow the 'lumpy letter' strategy. Read about it and view a video with details in this article....more >>

Newsletters can keep your restaurant top-of-mind for your customers like no other form of advertising can, including Web sites and other types of mailers. Advocates say they build relationships with guests second only to face-to-face interaction. Two experienced restaurateurs share tips and techniques on how to implement a successful restaurant newsletter....more >>

You only get one chance to make a first impression, goes the old saw, which is why many restaurant operators opt for soft openings that allow them to work the kinks out before the general public flocks in. Here are some considerations when planning yours....more >>