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 >>

The Prep 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 >>

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

A retired ad salesman, says "Almost ALL restaurants paid me two to ten times more for their ads than what I was willing to sell them the ad for." In this article, he reveals how to get the really big discounts when buying ads....more >>

With the cost of food and labor and the competition for guest traffic ever increasing, independent operators have tremendous incentive to have Goldilocks menus – in other words, “just right.” There are no hard-and-fast rules to right-sizing your menu, but there are approaches to figuring out what is best for your concept....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 >>

You can't control all of your credit card risks but here's some advice on what you can do to help your restaurant avoid becoming a victim....more >>

Your guests are having a great night and a wonderful dining experience. You have been on point, connecting with your guests and anticipating their needs before they even ask. Everything is going perfectly… until it’s time for the check. You run the card, but it’s declined! Your flawless performance is suddenly on the brink. What will you do? How you handle this situation can profoundly impact the guests' experience and overall satisfaction. In this training video, you'll learn three essential aspects of effectively responding to a declined card. Find out how to turn a potentially awkward situation into an opportunity for exceptional customer service, fostering positive guest experiences and encouraging repeat visits....more >>

This month's article features menu items inspired by Dixie's Catfish Shack in Atmore, Alabama, near the Florida line. We met the owners while there, great people and great cooks! Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

More people in general are becoming interested in the topic of home cooking. Folks not only want to eat your creations, they want to know how to make them at home. If your chef or kitchen crews have the right appeal, then maybe you should start a cooking school...more >>

Join our webinar to discover how tailored learning paths can revolutionize your staff's engagement and elevate your restaurant's service. Dive into our curated collection of courses and training resources, designed specifically for various roles within your team. From enhancing leadership skills to mastering culinary basics, we'll guide you through optimizing staff performance and guest satisfaction....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 >>

The better part of your advertising budget can easily be spend on media advertising; you want to make sure that you're getting as much perverbial "bang for the buck."...more >>

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