Discover how a lack of ongoing employee learning negatively impacts your restaurant's culture and explore actionable steps to foster a "learning culture" that drives success....more >>

Many say that the greeter is THE most important role in the restaurant. You create the first impression of the entire restaurant, not only for the guests that walk in but also over the phone. As a greeter, balancing speed and efficiency with excellent service and genuine hospitality can be a real challenge. In this video, you'll learn valuable tips (well, some are more valuable than others) to help you succeed as a greeter. You'll be turning guests into repeat, loyal regulars as they walk through the door....more >>

Your customers are willing to pay a premium for a consistent, quality guest experience. Dining decisions are rarely based on price alone and your customers probably don't remember what they spent after they leave your restaurant. They DO remember whether or not they liked the experience. Don't race your competition to the bottom! Give your customers a superior guest experience that they will remember the next time they dine out....more >>

This certification form will be used to evaluate the training for the Expediter position. The evaluator will observe the employee's performance under regular working conditions....more >>

For operators Michael Duganier and Peter Troutman, portable greenhouses as al fresco dining structures are part of the solution to maintaining guest traffic as temperatures dip....more >>

Effective leadership skills are not complicated. In fact, applying basic principles of good conduct learned in grade school might be enough to separate you from the pack, and give you the time needed to carry out your vision for your restaurant.....more >>

All restaurateurs buy produce of one type or another. However, if you want really fresh produce you need to know what it looks like and know where to get it...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 >>

Encouraging the over-consumption of alcohol to increase bar sales is a practice fraught with liability. The only viable, long-term approach is increasing customer ticket average. Enticing your clientele to spend more dollars per drink is the surest avenue to success....more >>

Training your team isn’t a one-time event that takes place after onboarding. In fact, it’s an ongoing practice that your restaurant should be working on regularly. One of the most time-tested and proven methods is role-playing. In this video, you’ll learn four key elements to facilitating productive and engaging role-playing sessions. Even your more skeptical staff members will get something out of these, and they'll have fun doing it. Whether you are using role-playing during pre-shifts, all team meetings, or one-on-one, this powerful training method will take your team to the next level....more >>

Guests expect to be wowed by your presentation. With all the new food "bling-bling" flashing around today's kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge....more >>

Restaurant restrooms are increasingly reviewed and talked about almost as much as the food. It's not enough anymore just being clean; see the latest in bathroom design features to stand out and dazzle your customers....more >>

In a recent RestaurantOwner.com survey owners and managers agreed that most restaurants needed to improve in the areas of training and developing staff, holding people accountable, and motivating and encouraging staff....more >>

It's not just difficult but literally impossible to manage someone's attitude. Why? Because it's so intangible. Telling someone they have a bad attitude is too general and usually makes it worse. Rather than discussing attitude, focus instead on behavior. What actions do you want to see? What words would they say? What tone of voice? What body language? Often, just communicating what a good attitude looks and sounds like is enough to alter a person's attitude to get the behaviors you want....more >>

Marketing whiz Kamron Karrington shows why you must have a "USP" to be super successful and how to create one that positions your restaurant for significant sales growth....more >>

Many independent restaurant owners can't really tell how their restaurant is actually performing even if they receive their financial statements on a regular basis. If a restaurant's Profit & Loss Statement isn't formatted in the "restaurant industry standard" format, its value is usually very limited....more >>

Despite the apparent simplicity, a variety of sizes, styles, capacities, materials and options make choosing the right fryer a bit more complicated than it would appear at first blush....more >>

Many dining experiences are a bit bland, with a server who seems to be reading from a script. And it’s usually the same script at every restaurant. Guests expect prompt service, good food, and a clean, comfortable environment, but sadly, they don’t expect to be wowed. As a team member of a restaurant, it’s your responsibility to give your guests a memorable dining experience. There’s no better way than by creating those unexpected WOW moments they will tell all their friends about....more >>