A well-stocked and organized Fry station is crucial when a chaotic and stressful rush hits. With the RestaurantOwner.com Line Check Template and Fry Station Diagram, you can be confident that you are prepared for anything your shift will throw at you. You don't have to worry about getting slammed when you know that you have all the ingredients and tools you need ready to go and that your station is set up as efficiently as possible. Being prepared before your shift starts will turn those panic-inducing rushes into exciting challenges that you'll actually look forward to....more >>

Keeping staff busy and on schedule for tomorrow's prep work is the first place to focus on cutting prep costs. Regardless of your restaurant's concept, involving dishwashers is a smart move....more >>

If you are running higher than 20 percent labor (including manager's salary) in your operation, then you could probably see great results -- i.e. cost savings, a morale boost -- from cross-training....more >>

In the restaurant industry, it doesn't get much better than a busy kitchen during a rush, humming along like a well-oiled machine, sending out dish after dish to excited guests....more >>

Today's guests don't want to have to choose between dining quality and dining convenience. Dine-in casual and upscale operators are rising to the occasion and reaping increased sales for their efforts. Here are some of the best practices to marry these service styles as seamlessly as possible....more >>

People have LOTS of dining options to choose from and they are craving more than just delicious food. Your guests are here for an EXPERIENCE, and YOU create that experience. You are an EXPERIENCE MAKER, not an order taker!...more >>

Lawyers on the Law of Attraction — and Retention. During the past two years, attracting and retaining employees are the most pressing challenges facing the restaurant business....more >>

Working in any FOH position, you will answer a lot of questions about the menu. For some of your guests, it takes a lot of courage to ask a question. Not every customer is confident and outgoing, and many guests don't want to be a bother. That is why it is SO important to take every single question seriously and to answer respectfully. In this video, you'll learn the Three Step Formula for validating guest questions. Don't let a customer walk away from an interaction feeling embarrassed, even if the answer is literally on the menu, right in front of their face. Unleash the potential to create loyal, delighted customers who will ask for you by name, simply by answering their questions....more >>

It's become conventional wisdom that managers should tell their employees what to do, but not how to do it. Why not? If you know, tell them! Better yet, turn that knowledge into a set of written instructions or a checklist. That way, your people know exactly what's expected of them and how to get the best results. It's not enough to say, Do your job and do it well.- Get specific. Break it down and spell it out. That's how you help people take their performance to the next level....more >>

Before you sign on the dotted line, make sure you review these 12 crucial aspects of that restaurant you plan to buy. Thorough due diligence will help you negotiate a fair price and tell you when to walk away from the deal....more >>

Sometimes, employees will intentionally flirt with a guest, whether they are genuinely attracted to that person, or they just want higher tips. Unfortunately, this behavior in the workplace often leads to bizarre and unwanted consequences....more >>

Every company is now a technology company whether they know it or not. Business-to-business transactions are now accomplished digitally through text messages, email, direct messages and direct ordering online....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 >>