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

Co-founders Jason Sobocinski and Etkin Tekin opened the first Haven Hot Chicken in 2020 and have quickly grown to 8 units located throughout Connecticut. Their unique blend of marination and pressure frying provides their chicken with a crispy crust adhesion that offers a flavorful crunch and prevents the crust from separating. Their efficient 1200 to 1500 square foot spaces offer little dine-in and currently create revenue that is 30% online ordered pick up, 30% delivery and 30% walk-up take away. Jason & Etkin share their 7 core values referred to as the “Haven Way” and present their expansion plan to reach 25 units by the end of 2025...more >>

In 2022, Russ Graham followed his dream to live and own a restaurant where he vacationed, in the Florida Panhandle. And so, his upscale steak and Gulf Coast seafood concept Ambrosia opened for business in a new retail development in Watersound, Florida....more >>

Like an ever-vigilant guard dog, your refrigeration equipment protects your perishable food inventory 24/7. Behind its doors are the equivalent of cash. No other piece of equipment works harder or lon...more >>

Managing your restaurant’s inventory is a classic Goldilocks problem. If you have too little inventory on hand, you are at risk of running out of an important item during the dinner rush. If you have too much inventory on hand, you tie up cash and storage space and invite spoilage and theft – all of which can eat into your profits. Getting inventory “just right” requires inventory management techniques and tools discussed in this article....more >>

Providing "adequate service" is no longer enough to give you a competitive edge. This article suggests ways to help your staff deliver an outstanding level of service and discusses cutting-edge web-based training solutions featuring automated assessment and test grading to quickly measure strengths and deficiencies....more >>

Jennifer Ruppert explains why keeping abreast of trends, organizational talent, and solid identification of objectives is vital when planning restaurant events. If you've been scheduling and hosting events with less-than-stellar results, these tips from an independent restaurant event marketing pro can get you back on track....more >>

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

Here's a very simple, but HIGHLY effective negotiating tip that can end up saving you hundreds and even thousands of dollars over the next few months. Share this video with everyone on your team who purchases or negotiates terms on anything for your restaurant. It works!...more >>

Placing new hires on the front line without adequate onboarding and training is an invitation for failure – both for your new hires and your business. In this article, we explore practices and systems that promise to boost your team’s confidence and performance, and reduce costly turnover....more >>

Learn how to amplify your restaurant experience and leave guests with a lasting impression......more >>

Join host Chris Tripoli and 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. So grab your favorite beverage, have a seat, and listen in!...more >>

Most restaurant operators know they need to pay more for top talent but are unsure of what the current labor market commands. This survey reflects how the labor market has changed since the pandemic....more >>