Favorite Articles . . . The list shows the most widely read articles on this site.
- Hiring for Attitude – With Proper Hospitality Selection and Training You Can Turn Diamonds in the Rough into Sparkling Jewels
Low restaurant sales have you searching for answers? Here are the top 5 reasons why your sales might be taking a hit......more >>
- Custom Training System: Coaching Session - Menu Training
This coaching session is for members that have upgraded to a Premium membership plan which includes our newly released Custom Training System. The Premium plan lets you upload your existing training videos and manuals to our hosted training portal where your staff can access training courses, view how-to videos and take quizzes to measure their progress....more >>
- Restaurant Uniforms: Why What You Wear Matters
While a standard kitchen uniform may seem corny to some, every component, from the chef's hat to the shoes, serves a very specific purpose....more >>
- Hannah McClain with Biscuit Belly
Hannah McClain tells us to “Grab life by the Biscuit!” As the Director of Culinary and Training for Biscuit Belly, she has been living her life by that motto since 2019. The Louisville-based counter service concept offers creative Southern style Biscuit meals such as “Boozy Bird, Biscuit Beenie, Belly Board and The Love Shack” In this episode Hannah shares the principles of their current franchise expansion, and details their selection, initial training, and ongoing development programs....more >>
- Tom Foley with Roots Southern Table and Roots Chicken Shak
How did a practicing attorney become the operating partner of one of TV’s Food Network’s Hottest celebrity chef-restaurant owners? Tom Foley tells us how he met chef Tiffany Derry, helped select their location, attract investors, and structure the restaurant company. In this episode, Tom tells us how his experience as the initial general manager formulated the company’s principles of hospitality and people-first culture that exist today. He also shares a glimpse into their future that includes Hot new concepts under development!...more >>
- Security Best Practices
Restaurants tend to have large amounts of cash, alcohol inventory, and valuable food products on hand. This makes them attractive targets for theft from both insiders (employees) and outsiders....more >>
- Managers: Two EASY Ways to Improve Accountability
Most people want to do a good job and be valuable members of the team. Watch this video to learn two simple practices that make holding your people accountable much less stressful....more >>
- Kitchen Best Practices: Trash and Waste Disposal
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....more >>
- Student Dashboard - ICE
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- All Systems A Go Go
In 2006, Sharon Haynes launched her first Tacos A Go Go in the Midtown neighborhood of Houston, next to the Continental Club and near the historic Ensemble Theater....more >>
- Want More Loyalty? Be a More Trustworthy Boss. Here’s How.
Build loyalty with your people by showing a personal interest in them and you will see a profound impact on morale, productivity, and how long they are likely to stay at your restaurant....more >>
- Out of the Weeds: Cross-training as a Strategy to Reduce Restaurant Labor Pains
Could cross-training be the restaurant staffing solution you’ve been searching for? Learn about the benefits and potential drawbacks of cross-training employees......more >>
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