This certification form will be used to evaluate the successful training of the Line Cook (QSR) position. The evaluator will observe the employee's performance under regular working conditions....more >>

Eye-catching plates are bound to elicit comments like, "What are they having?" No doubt, presentation contributes to the overall dining experience. Here are some eye-catching tips to help your signature dishes look as good as they taste...more >>

If you've succeeded as a chef or back-of-the-house manager, it is only natural that you want to take your show out front. You probably believe you can do anything, including stepping up to the general manager or owner role without a hitch....more >>

Opening a second restaurant is a huge investment and involves taking on a lot of risk. The data shows that adding the complexity of a second location does not always end well. Before you go all in on a second restaurant, make sure you are REALLY ready!...more >>

This Month's article courtesy of Pietro's, Lodi, CA. Thanks to Pietro Murdaca and his staff for their assistance with the calamari entree. Tom Bruce of Central Coast Food & Beverage worked with Pietro's to create the recipe mapping for these dishes....more >>

A well-stocked and organized Pastry/Garde Manger station is crucial when a chaotic and stressful rush hits. With the RestaurantOwner.com Line Check Template and Pastry/Garde Manger Station Diagram, you can be confident that you are prepared for anything your shift will throw at you....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 >>

Restaurants generate almost as much waste as they do meals. Learn why planning the disposal of garbage can save you money and keep the local neighborhood happy....more >>

If the voice on your end of the telephone is anything less than friendly, inviting and helpful, you may be losing potential customers right and left. Here are some proven ways to improve your staff's phone skills and create a telephone...more >>

Even with the return of on-premises dining, operators continue to seek alternative revenue streams. In this article, we provide several examples of successful tactics....more >>

This month's article features two items supplied by the National Watermelon Promotional Board. Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....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 >>

Cash flow is critical to success in any business, but it can be a significant challenge in seasonal businesses such as restaurants. When sales are strong, an operator might be able to cover an emergency need, knowing money they spend is flowing back into the business with every table turned. When business isn't booming, that same emergency can't be handled quite so easily. When is a short-term loan a good idea?...more >>

As your guests enter, you greet them warmly with a genuine smile and a heartfelt welcome. You exude confidence, believing that you have made a great first impression. However, as you escort them to their table, your heart sinks as you notice it is still cluttered with dishes. Despite your efforts to remain calm, your guests have also noticed the untidy sight. What do you do?!?...more >>