Get Real. If plant-based meat substitutes have piqued your interest, you're not alone, particularly if you are not sure where they fit into your independent concept's offerings. While the jury is still out on plant-based meat analogues, you should not ignore them....more >>

The Line Cook (QSR) final written quiz provides true or false, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the trainee....more >>

Let's Do Lunch. While not at a pre-pandemic level, white-collar workers are returning to company cubicles and offices, although not necessarily by choice. For you, it could mean renewed opportunities to boost afternoon traffic and business banquet and catering sales....more >>

Download this QSR template to quickly create a custom training manual for this position....more >>

Information for this month's article was supplied by the National Mango Board. Grilled eggplant was created by Chef Dave Woolley. Roasted beet with fennel was created by Chef Nathan Lemley. The original recipes have been slightly modified. Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

When working in the front-of-house, you will receive customer complaints. It is an inevitable fact; however, complaints are not something to be dreaded. Complaints are a gift! Sure, it is counterintuitive, but when a guest has a complaint, it is an opportunity to improve. Most unhappy customers will leave without saying a word, never to come back. When you get a complaint, not only is it an opportunity to fix an issue that many other customers experienced without letting you know, but you have a chance to create a loyal, life-long customer. In this video, you will learn a four-step process that will resolve your disappointed guests' problems so well that they will leave delighted and likely to become one of your newest regulars....more >>

The "bubbles" seem to have burst in consumer soft drink demand. Here is how some independent operators are using handcrafted offerings and other innovations to get sales flowing again by quenching customers' thirst for something cool, something different, something handcrafted...more >>

As a server, you have great days where you love taking care of your guests and working with your teammates. However, there are also days when you’re just not feeling it. Maybe it’s a difficult guest or an out-of-sorts coworker, or maybe you’re just having a bad day. That’s why being a great server requires honing your acting skills. "Acting" does not mean "faking it." You are not changing who you are, you are embracing your "role" of a hospitality professional who genuinely cares about your guests’ experience. The next time you are faced with a challenging situation, take a breath, and know that you can still choose to respond in a kind, respectful, professional manner....more >>

You don't know what you don't know. A restaurant is in a continually changing environment; guests and trends in the marketplace are always in flux. A restaurant consultant can help you adjust to market changes and up your game....more >>

As an independent restaurant owner, performance reviews can be daunting. Ask yourself this question to help guide the process......more >>

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

They're "showing up" in a number of food service concepts. Not only can display cases complement the concept, but putting your fresh inventory and finished products on display can be a form of internal advertising that previews the menu before the diner is seated....more >>

Failing to comply with sales tax laws, whether because of ignorance, distress or fraud will subject the business not only to investigation and criminal conviction, but also negative publicity....more >>

As a young operator, I always hated complaints. Complaints often seemed like a personal affront. I tried very hard to make it right for my guests and when they complained, it felt like a knife in the heart. I always wanted to sit them down and set them straight about what it really takes to run a restaurant!...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 >>

This month's article features menu items created by Tom Bruce, founding chef and owner of Central Coast Food & Beverage....more >>