In the restaurant rush, complaints are inevitable yet invaluable. In fact, you should view them as a gift. In this video, you’ll explore how complaints offer growth opportunities and how addressing them can cultivate lasting loyalty in your guests. From managing the unexpected to salvaging mishaps, master the L.A.S.T. Method to win over even the most frustrated diners. As a manager, you will empower your team members to transform customer complaints into opportunities to showcase your restaurant’s exceptional hospitality....more >>

Like the US, the UK restaurant industry is going through a digital transformation. In my view, this transformation brings great ways for smaller operators to leverage their competitive advantage against the larger operators. That is, if they understand how to best achieve this....more >>

In the world of professional kitchens, breaking down a whole chicken is a fundamental skill for most BOH positions. This video provides a comprehensive guide on efficiently breaking down a chicken into its various parts, from wings to drumsticks. Starting chicken entrees from a whole bird can be a great way to improve profitability. Not only that, but it will also leave you with bones and a carcass that are essential for making flavorful stocks for many other recipes. Additionally, you'll learn how to maximize every part of the bird, minimizing waste and effectively shrinking your food cost....more >>

Today, nearly 50 cents of each U.S. food dollar is spent in restaurants. The restaurant industry is rapidly becoming the "nation's kitchen." At the same time, popular awareness of nutrition, and the health risks and benefits of certain foods and diets, is increasing....more >>

"Teamwork makes the dream work!" Sure, it's an expression you hear often, but that doesn't make it any less true. Teamwork is essential in the restaurant industry. If you want a successful restaurant, you need every position, from FOH to BOH, to operate together like a well-oiled machine. Building that rapport with coworkers, which helps build teamwork, is not always easy in a fast-paced restaurant setting....more >>

The rising costs of food and labor necessitate increased menu prices to stay in business. In this article, we explore how to determine if your slowing guest traffic is due to price creep and, if so, how to turn it around....more >>

Food cost control is critical to succeeding in the restaurant business. You can't afford to mismanage it if you hope to stay in business. In this article, we review the most important steps....more >>

It is easy to overlook and may even seem trivial, but monitoring and maintaining the cooler doors is crucial for food safety, quality, and energy efficiency. Neglecting these policies and procedures can lead to sub-par food, wasted product, and even sick guests. In this video, you will learn best practices for cooler door maintenance, including inspections, staff training, helpful equipment, and implementing the FIFO method with your inventory. Following these practices, you will enhance operational efficiency and contribute to a positive guest experience. Elevate your restaurant's standards by ensuring cooler doors remain closed, ensuring optimal conditions for food storage and service....more >>

What does a restaurant owner have to gain by getting into the delivery game? For answers, we turned to Brooks Bassler, founder and owner of BB's, a "Tex-Orleans" concept with ten locations in the Houston area, and Christopher Saleh, VP of retail and marketing for Neomonde, a fast-casual Mediterranean restaurant and bakery with three locations in the Raleigh-Durham area....more >>

The Lobby Attendant (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 >>

Practice makes permanent, and that is why role-playing is SO important. It’s not just a technique for training new employees during their onboarding. It also reinforces important topics and procedures for all your staff, in a variety of settings – such as team meetings, pre-shifts, or one-on-one training. Habits are hard to change, and the only way to see lasting change in your restaurant is to have your staff both listen to your instruction AND perform the desired action in a controlled environment. Remember, you want your staff to practice on each other, NOT your guests....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 >>

If your kitchen moves a significant amount of seafood, being able to break down a fish is an invaluable skill. You will save money cutting your own filets, have more control of portioning, and be able to better guarantee the quality and freshness of the products headed to your guests....more >>

A natural byproduct of operating a restaurant and producing food is a variety of trash and waste products that, in some cases, need to be disposed of in a specific manner. These byproducts and discarded items include anything from general food waste, cardboard, packaging, used oil, and even hot ash. If you fail to dispose of your waste products properly, you can be inviting pests and bad smells into your restaurant. But worst, it can lead to sanitation and safety issues that could harm someone on your team or put your guests' health at risk. Follow these best practices and keep your restaurant a safe and enjoyable environment for your employees and your guests....more >>

Nobody wants to admit it, but forgetting a table is a common (and maybe inevitable) experience for anyone working in the restaurant industry. Although the danger of this embarrassing mistake is ever present, being proactive can greatly reduce the risk. In this video, you will see how Kelli turned a terrible shift into a learning opportunity and a chance to improve. Learn the two simple but powerful practices she put into place to safeguard against forgetting tables. Start using these tools on your next shift to create more positive, memorable experiences and increase the likelihood of repeat visits from guests....more >>

The Inn Crowd. Hoteliers are working with local operators to bring interesting foodservice concepts in house. As a Durham, NC operator found, there are significant mutual benefits for both hotelier and restaurateur, as long as you know how to sidestep the pitfalls....more >>