At any given moment in a restaurant, there is a LOT going on and as a manager, you are responsible for it. Even when things are running smoothly, you are covering a lot of ground; the front-of-house, back-of-house, and everything in between. In this video, you will learn how to employ the figure eight in your management duties....more >>

One of the most impactful ways to coach your team is by teaching in the moment. When a situation needs to be addressed, take advantage by addressing it now while it's fresh on everyone's mind. Teaching moments include celebrating someone's actions, correcting their mistakes, or best of all, correcting your own mistakes! When you start looking for teaching moments during the shift, you will find them everywhere....more >>

Independent operators are notorious for sabotaging their own success through lack of direction, poor communication and other deadly mistakes. Find out how to identify potential sales busting tendencies and how to execute a successful sales strategy....more >>

According to a Gallup Poll on employee engagement, a majority of workers say they are either not engaged or even totally disengaged in their jobs. If your team is not engaged at work, as a manager, you are facing an uphill battle. Worse yet, if employees are completely disengaged, you are likely suffering from a culture of apathy and indifference spreading through your restaurant. In the same Gallup Poll, more than two-thirds of the participants responded that they had received no recognition at work in the last year. Engagement and recognition often go hand-in-hand. Genuine recognition naturally creates higher levels of morale and employee engagement and, a team that takes better care of each other and your guests....more >>

With a relatively small investment and minus the headaches of launching a stand-alone restaurant, food halls are the new food trucks with a greater guarantee of foot traffic and zero chance of getting a flat tire....more >>

Many independents have recently jumped into delivery using their own employees as drivers. They're seeing self-delivery as a way to keep more of their employees employed, avoid the high 3rd party commissions and ensure a better delivery experience for their guests....more >>

As if restaurateurs haven't already taken a big hit in the path of the Corona virus (COVID-19), recently passed legislation could add insult to injury. Here is an overview of a few employment laws you need to keep your eyes on....more >>

If "86-ing"otherwise good food at the end of a shift causes you to grit your teeth while you're fighting for every penny, take some solace in that you're not alone. But rather than literally washing those dollars down the drain or tossing them in the trash, consider establishing a partnership with area homeless shelters and food pantries....more >>

In the restaurant industry, effective communication is essential, yet it is often very challenging as well. Recognize that you're working in a fast-paced, high-performance work environment full of diverse team members from a wide assortment of backgrounds. So even in the best of times, it is easy for miscommunications to happen. In this video, you'll learn three simple practices that will help you and your entire team avoid the pitfalls of making assumptions. Start using these tips during your next shift, and not only will you experience fewer miscommunications and awkward moments, but you'll notice fewer stressful situations and more happy, satisfied guests....more >>

Are pre-shift meetings part of your daily routine? If not, they should be. Regular pre-shift meetings will profoundly impact your restaurant’s success and build healthy morale within your team. Explore key topics such as aligning team goals, reviewing restaurant procedures, and enhancing menu knowledge for a successful pre-shift. Not only will you learn about these essential topics, but you will also discover practical strategies to engage and focus your team. Imagine the entire restaurant working together to achieve shared goals and deliver an unforgettable dining experience to your guests....more >>

This month's article features a white bean dish we're developing for a client and an andouille sausage sandwich submitted by the National Onion Association. Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

You have been caught by a chatty guest, and now, you are trapped! They seem completely unaware that you are busy and want to tell you their life story. You have tried to back away slowly, but they will not stop talking....more >>

Evaluating the market and selecting the right location is as important as creating the menu or designing the restaurant. A good deal on a location may be a bad deal in the long run, because the wrong location is rarely overcome by good food....more >>

Cannabis has been legalized for recreational purposes in 10 states in the USA and it is approved for medical purposes in many other states. In spite of its growing use, there are no universal federal or state guidelines for serving cannabis-infused menu items in restaurants. This article reviews the history of legalization of marijuana in the U.S., and implications for public policy and the restaurant industry....more >>

This month's article features recipes supplied by the National Onion Association and The Grill at Pine Mountain Lake. Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

The restaurant business is one of tight margins, and of these food cost is one that must be understood, controlled and manicured. Of course, the restaurant operator must keep a hawk's eye out for sound purveyor prices, but there are other aspects of food cost that are primarily in the hands of the chef or kitchen manager. See how the kitchen controls food costs...more >>

When you do look back over the recession there are a number of concepts that didn't go down the discounting path, and that have continued to do well. And those are the ones that are really focusing on what's important to the consumer....more >>

When cash flow is tight, your local banker can help you sail more smoothly into the next quarter....more >>

Share this short training course with your newest team members and show them how to get the most out of their new job. They'll learn how much their job matters and that they're developing the skills and attitudes they'll need to succeed in your restaurant and beyond....more >>