With inflation pushing up prices and much of their disposable income allocated to technology, Gen Z wants to ensure they are getting a lot for their money from a restaurant visit....more >>

You might have heard about Franklin Junction in the trade press. Here are some of the business model and operation details of this platform for independent operators, including thousands of RestaurantOwner.com members, who might be interested in participating in this pandemic-borne program....more >>

Everybody says that (positive) word-of-mouth is the best advertising and I suspect that is true. But is it just a lucky accident or might there be more to it? In my experience, the answer is definitel...more >>

A restaurant critic's dream job doesn't have to be your nightmare. Learn 8 valuable insider tips that can help raise your standards of quality and score favorable reviews from professional critics as well as your regular guests....more >>

It is rarely a good idea to react to negative social media and user review site criticism about your restaurant's food and service. On the other hand, it is appropriate to respond consistently, promptly and in a manner that tells the world you and your restaurant are class acts....more >>

Getting it "just right" is a Goldilocks dilemma that requires planning, attention to detail, and — very likely — an inventory management system. Supply chain interruptions and increasing costs remind us that staying in business requires more than boosting guest counts....more >>

Marqii's automated menu and review management software helps businesses maintain better control of their many online locations...more >>

While "early bird" dining is often the butt of crude jokes about senior citizens, that doesn't mean that you shouldn't add this day part in your restaurant. Of course, it doesn't mean you should, either. As this article explains, it really gets down to your local demographics and your concept....more >>

In a restaurant, the dishwasher station is the heart of the kitchen. If dishes, tools, and utensils aren't pumping through efficiently, you will have a big problem. The kitchen will slow down, wait times will increase, and no matter how good the food is, your guests will end up leaving disappointed. A well-thought-out, organized dish station is crucial when a rush hits. Watch this video, and you can be confident that you are prepared for anything your shift will throw at you. Planning and preparation will turn those panic-inducing rushes into exciting challenges that you'll actually look forward to....more >>

For servers, greeters and counter personnel there's nothing more impactful than an authentic, genuine smile. Studies tell us that smiling communicates not only happiness but competence, professionalism AND it lifts the mood of others. Quickly connect with your guests, have more fun at work and earn higher tips simply by showing every guest a warm, authentic smile....more >>

Learn how to effectively profit from the growing senior citizen market. As baby boomers continue to age, expect the 65 years and older market to double by the year 2050....more >>

Your restaurant sign does so much more than announce the name of your restaurant. Your sign can hinder or help you attract new customer. Find out how to maximize the value of your exterior signage....more >>

Creative independent operators are figuring out ways to keep their staff engaged and happy. And it's not all about the money....more >>

Being a member of the service team, the guest experience is mainly your hands. You may be fast, friendly, and serve with genuine hospitality, but there will be surprises, and issues will pop up that are completely out of your control. Even though the unexpected will happen, always be prepared to act. In fact, with the right attitude and some quick thinking, you can turn potential disasters into moments of appreciation and even delight for your guests. A small gesture at the right time could potentially make a huge difference in someone's day....more >>

If you do not know what each item on your menu costs, you may be leaving 5% on the table! Easily 90% of all restaurants do not have accurate, up-to-date costs for all the items they sell, let alone kn...more >>