When planning your restaurant, the workspaces throughout the restaurant -- kitchen, bar, server stations -- become critical components. Learning how to create effective workspaces for your staff will improve kitchen efficiency, shorten table turns and reduce waste, accidents and stress....more >>

Discover the secret to running your restaurant inventory management system like an industry pro......more >>

Operating a successful restaurant has challenges. So does operating a food truck. Should you really be thinking about operating both?...more >>

In the service industry, having effective tools for de-escalation is crucial for turning a bad situation around. A genuine and sincere apology is one of the best ways to turn a guest’s complaint into an opportunity for exceptional hospitality. Watch this video to learn three steps that will help you see the issue from your guest’s perspective and empathize, even if it seems like the most trivial of issues. There truly is an art to a sincere apology. Master it, and you’ll have more chances to turn upset and even angry guests into your most loyal repeat customers....more >>

This month's article features menu items Author Chef Tom Bruce discovered while on a three-month road trip from California to the Florida Keys. The Mojo Burger was inspired by Brutus Restaurant and Seafood on Marathon Key. He found the Oxtails, one of his all-time favorites, in a soul-food cafeteria (often referred to as "Meat and Two") in Mississippi....more >>

Whether you welcome guests to bring their critters to your restaurant or prefer they leave their “fur babies” at home, you should become familiar with certain federal and state regulations....more >>

Pans are as different as the menus and price points that they serve. Finding the pan that is right for the operation should be easy. A lot of those decisions like so many in our industry come down to money. Here is some insight to help you decide on the right pans for your operation...more >>

Great managers do their best to be flexible and generous with their employees. You're a key part of how they support their families. This is a huge responsibility that you don't want to take lightly. If an employee comes to you needing more time and money, don't just dismiss it. Work with them to see if there are ways to accommodate a different schedule or explore how they can add more value to your business and earn more money....more >>

Your restaurant profit depends on many factors—find out which one is the most important for your success......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 >>

The Expeditor (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 >>