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 >>

The grill is often one of the busiest stations in a restaurant, and it is used to prepare some of the most expensive proteins on the menu. That's why it is imperative that the station is running as efficiently as possible while putting out orders with the utmost accuracy....more >>

Behind the Curtain. Virtual branding offers independent operators an opportunity to build an additional off-premises business with spare kitchen capacity. These concepts are not unlike the Wizard of Oz "man behind the curtain" — an operation behind-the-scenes that prepares and hands off food to third-party delivery services....more >>

Every business owner has hired a candidate who interviewed well, but was a disappointment on the job. There are no methods that guarantee that your next hire will be your "employee of the year," but as you staff your restaurant, you can ask some questions during the interview that will help gauge your new employees' attitudes toward customers and work....more >>

Before tackling the issue of food cost controls, it's important to have an understanding of the primary ways of losing money working with food. You'll quickly see just how vulnerable any foodservice o...more >>

Ensuring an excellent guest experience is everyone in the restaurant's job, and food safety is fundamental for that experience. Safe minimum cooking temperatures may seem like the bare minimum that you can do for your restaurant's customers, but it's still a foundation for making sure they have a great time and keep returning. It's something your guests may not worry about because they trust you and your team to ensure their safety and health....more >>

Unless you're an accountant, even the mention of tax planning might make you drowsy. However, the money – and headaches – you save by taking a greater interest in the process may be well worth the effort....more >>

Corrrect lighting is a critical element to create the look, feel and atmosphere you want. Find out what's avaiable and how to use the right light in the right place....more >>

Why your business might be at greater risk for the rising tide of consumer credit card "chargebacks" and what to do about it....more >>

A number of restaurants have increased their income by adding retail sales to the menu. Here are a few tips and techniques on how to merchandize and sell shirts, caps, artwork, and more to boost revenue and promote your business....more >>

We all have that friend with a resting B face, you know, resting… bothered face. Or, maybe you are "that friend." Do people ever ask you, "What's the matter?" when actually, you're really having a good time? If so, maybe you're in the RBF Club too. Don't worry, there's hope! Even if your face naturally looks… bothered, with a little awareness and practice, you can overcome your RBF. Watch this video and learn how to turn that frown upside down. Take control of your facial expressions, and you'll have happier guests and earn higher tips too....more >>

You're the pilot of a commercial airliner with 150 passengers aboard. You have an emergency, such as an engine failure, fire onboard the aircraft, aircraft damage as a result of a collision, bird strike, extreme weather, or bomb threat....more >>

Congress unanimously approved changes to the PPP which will greatly improve the likelihood of loan forgiveness for many restaurants by extending the forgiveness period to 24 weeks and giving restaurants until December 31st to restore staffing to pre-COVID levels....more >>

This webinar will walk you through the process of what the food code is, how it is put together (written), how it should be used by a health inspector and why all of that is important to you and your business....more >>

This month's article features menu items from the National Onion Association, more information is available at www.onions-usa.org. Tom Bruce of Central Coast Food & Beverage worked with the National Onion Association to create the recipe mapping for these dishes....more >>

From poor health department scores and inadvertently serving alcohol to minors, to acts of violence and reports of foodborne illness, the way in which information is handled can make or break a business....more >>