Smart operators know it always costs less to keep a customer than it does to find a new one. Look at your customers in terms of their long-term sales potential if they keep coming back again and again, not just what they may spend on one visit to your restaurant. Learn ways to turn casual guests into loyal, repeat customers....more >>

This month's article features a salmon dish courtesy of the National Onion Association. The jerk pork sandwich is being developed for a concept in the Sierras. A special thanks to Chef Raul Melchor and his staff at Pine Mountain Lake. Author Chef Tom Bruce of Central Coast Food and Beverage created the recipe mapping for these dishes....more >>

This month's article features two items courtesy of the National Watermelon Promotion Board with assistance from the Culinary Institute of America. Author Chef Tom Bruce of Central Coast Food and 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 >>

Finding yourself in a situation in which you have to "save" your restaurant isn't something you planned or expected. Regardless of how you got here you need to make the right decisions going forward for you and the business. This article provides a process to ensure you complete your due diligence to confidently take the right course of action....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....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 >>

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 month we're featuring summer dishes that can be served for both lunch and dinner. Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

Want to retain top talent in your restaurant? Learn how a 'jerk-free' workplace is the key to success......more >>

Garrett Reed was a student at Texas A&M University when he first fell in love with the well-established chicken tenders' concept, Layne's Chicken. The original College Station, Texas unit began operations in 1994. Garrett approached ownership with his interest in expanding the brand in 2015 and became the new owner two years later. This is his story of how passion for a product and respect for established culture can mix with standardization of operations and a successful franchise expansion. Garrett shares his steps of converting 2nd generation restaurant locations into Layne's Chicken Fingers along the way to developing his expansion prototype. He provides tips on selecting franchise partners and managing fast-paced growth. Layne's Chicken Fingers is one of today’s hottest expanding brands with 14 units expected to open in 2024....more >>

This month's article features two items Author Chef Tom Bruce of Central Coast Food and Beverage developed for a grill concept in the Sierras....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 >>

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