Author Chef Tom Bruce of Central Coast Food and Beverage worked with the National Onion Association to "map" these savory recipes, perfect for fall menu specials....more >>

You have a full house, and business is humming. As you survey the dining room with satisfaction, your peace of mind is pierced by commotion in the parking lot. You rush out the front door to find one of your patrons clutching her ankle. She clearly had too much wine with dinner. Her concerned companions complain about the inadequate handrails at your business entrance....more >>

Entering into POS System Service and Credit Card Processing Agreements with Eyes Wide Open...more >>

RestaurantOwner Insights is our exclusive members only bi-monthly newsletter publication containing tools and training to help our members build a better restaurant, better business, and better life.  ...more >>

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

In this article, we look at ways operators mismanage their personal finances – which only adds stress to a challenging business and lifestyle – as well as some tactics that could help them enjoy the fruit of their labor....more >>

Foreign national labor is a boon to the restaurant industry, but you may have to jump through some hoops. Proper documentation is essential when it comes to hiring foreign workers...more >>

This month's article features menu items from the American Lamb Board, more information is available at www.americanlamb.com. Tom Bruce of Central Coast Food & Beverage worked with the American Lamb Board to create the recipe mapping for these dishes....more >>

As a startup restaurateur, you are likely to need at least one attorney at your beck and call for a variety of transactions and disputes. In this article, we attempt to demystify the process of finding the right lawyer....more >>

The Drive-Thru (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 >>

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 >>

This month's article features menu items from the American Lamb Board, more information is available at www.americanlamb.com. Tom Bruce of Central Coast Food & Beverage worked with the American Lamb Board to create the recipe mapping for these dishes....more >>

The Line Cook (QSR) - Trainer's Notes is a guide to cover all aspects of a new hire's training to empower them to provide exceptional service for your guests....more >>

As a server, you have a significant impact on the guest experience. A key moment in that experience is when you are taking orders. In this video, you’ll learn to navigate common annoyances that often leave guests frustrated....more >>

This month we're featuring items developed for a country club client's summer menu. Both are great hot weather items and easily paired with chilled wine or beer. Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>