Featured Articles
Does the World Really Need Another Burger Joint? by Howard Riell
(And Should You Be the One to Create It?)
Press Send by Diana Lambdin Meyer
The Case for Online and Mobile Ordering for Independent Operators and How to Get Started
Structures by Timothy J. O'Connor
Coming to Terms: Understanding the Concepts, Provisions and Terms of Your Lease Is a Key to Restaurant Profitability
... more >>

Featured Articles
Do the Math! by Howard Riell
How to Squeeze More Money Out of Your Existing Operations
Brace Yourself by Bryan Jacoutot
What to Expect With the Proposed New Federal Wage and Overtime Rules
Bar & Cellar by Brandy Gonsoulin
Small Wonder: How to Build an Effective Craft Beer Program In Your Independent Restaurant... more >>

Featured Articles
Take the High Road by Diana Lambdin Meyer
How to Positively Respond to Negative Online Comments
Takin' It to the Streets by Howard Riell
Expanding Your Bricks-and-Mortar Concept With a Food Truck
Service With a Smile by RS&G Staff
Gene Therapy for Your Restaurant: Identifying and Hiring People Who Possess the 'Hospitality Gene'
... more >>

Featured Articles
A New Year and a Great Start by Jim Laube and Joe Erickson
50 Ways to Cut Costs This Year Without Reducing Quality or Guests' Experience
Latin Flair by Howard Riell
How to Win the Attention -- and Respect -- of Hispanic Guests
Independent Thinking by Diana Lambdin Meyer
A Different Kind of Service 'Training': Fritz's Railroad Restaurant in Kansas City, Kansas
... more >>

Featured Articles
Fresh Faces at the Bar by Howard Riell
How to Tailor Your Alcohol Service for Adventurous Millennial Tastes
As Good as Gold by Chef Tom Bruce
A Primer On the Most Expensive and Profitable Items On Your Menu
Restaurant Economics by Jim Laube
It's a Myth! Buying Larger Quantities to Get Volume Discounts Saves Money
... more >>

Featured Articles
A Great Deal or False Economy by Howard Riell
How to Be Penny Wise Without Being Pound Foolish When Making New vs. Used Equipment Purchasing Decisions
Pop Quiz by RS&G Staff
How to Build Soft Drink Sales In Today's Market
In-House Counsel by Alisa P. Cleek and Barry Shuster
Look Before You Leap: It's Good Advice Before You Hire, and Before You Perform Hiring Background Checks
... more >>

Featured Articles
Yes, We're Open! (But Should We Be?) by Howard Riell
Determining Your Hours of Operation
First Impressions by Howard Riell
Front-of-the-House Cleaning Best Practices for Independents
Restaurant Economics by Joe Erickson
Reality Check: How to Create Realistic Financial Projections for Your New Restaurant
... more >>

Featured Articles
High-Tech and High Touch by Howard Riell
Using Tableside and Tabletop Technology to Boost Service and Sales
The Kids are Alright by Howard Riell
How to Recapture the Families-With-Children Market
The Leading Edge by Barry Shuster and Howard Riell
Trust Me! Achieving a 'High-Trust' Culture In Your Restaurant
... more >>

Build accurate restaurant financial projections before you open. Estimate your startup costs, project realistic sales, and understand profitability using tools designed specifically for restaurant operations.... more >>

Ensuring safety and sanitation in a restaurant is a multifaceted endeavor, essential for providing guests with an impeccable dining experience while prioritizing their well-being. First, preventing cross-contamination takes center stage. A clean kitchen acts as the frontline defense against potential foodborne illnesses, safeguarding both the reputation of the restaurant and the health of patrons.... more >>

A kitchen team must continually strive for excellence, emphasizing not just speed but also product quality and presentation. Craftsmanship and a dedication to mastery should be the primary focus of every culinary professional.... more >>

Exceptional customer service practices are crucial in the restaurant industry. This includes implementing the 10/4 Rule to enhance guest engagement, addressing Resting Bothered Face (RBF) to improve approachability, and mastering Phone Order Best Practices for all interactions.... more >>

The Building Leadership Skills certification program is a compilation of courses, micro-learning training videos and other resources to help restaurant managers grow their leadership skills.... more >>

Featured Articles
Let's Do Lunch by Lindsey Danis
Building Lunch, Banquets, and Catering Business in the New Return-to-Office Workplace
Up To Speed by Howard Riell
How to Onboard Your New Employees Effectively
A Safe Place by Alisa Cleek
How to Prevent Sexual Harassment in Your Restaurant
... more >>

Unlock the keys to a secure and clean restaurant for a delightful dining experience!... more >>

Discover the crucial ingredients for a safe and impeccable restaurant experience, from preventing cross-contamination and proper kitchen chemical handling to the significance of wearing the right uniform, all ensuring a dining haven that prioritizes guest well-being and professionalism.... more >>

Unlock the path to culinary excellence as you embrace the mindset of constant learning, practice, and skill refinement within your kitchen team, elevating every aspect of food preparation, presentation, and cleanliness.... more >>

Discover the secrets to elevating customer service, from the 10/4 Rule to overcoming Resting Bothered Face, and mastering Phone Order Best Practices.... more >>

How we greet guests can influence their entire experience. The first impression is that powerful – and so are the all the moments that follow up to the last impression. Many restaurant teams intuitively know how big of an impact their team has on guest’s experience and will harp on the importance of a smile, eye contact and enthusiasm. I call that the Triple Threat, which make up three of the five Gifts of Hospitality.... more >>