Whether you're an owner, manager, or supervisor, accountability starts with you and trickles down to everyone else. If you want your restaurant to create a consistently superior dining experience for your guests and provide a supportive, inspiring working environment for your staff, take this course! Positive Accountability: Proven Ways to Build an Engaging, High-Performance Restaurant Culture. Building a Culture of Accountability... more >>

Featured Articles
Uh-Oh! by Stephani Robson
Ten BIG Mistakes That Startup Restaurateurs Make (and Need to Avoid!)
The Complementary Kitchen by Tad Wilkes
Designing a Startup Kitchen that Works With - Not Against - You
Restaurant Economics by Lindsey Danis
Waste Not, Want Not: Getting a Grip on Food Waste
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Featured Articles
In the Weed by H.G. Parsa, Barry Shuster and Milos Bujisic
The Law, Public Policy and Industry Implications of Cannabis-Infused Restaurant Menus
Go with the Flow by Lindsey Danis
Short-Term Finance Options for Independent Operators
Catering to Your Bottom Line by Howard Riell
How to Manage the Upsides and Risks of Independent Restaurant Catering Programs
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What Every Owner & Manager Should Know About Trust. If your people don't trust you, you'll always struggle with building a team that's loyal and totally committed to achieving your goals and vision. This course will show you why trust is so important in any relationship and give you practical ways to demonstrate your trustworthiness to the people you lead and manage. Trust: The Key to Being an Effective Leader.... more >>

Featured Articles
Feel Good by Howard Riell
The 10 Pillars of Evoking Positive Guest Emotions in Your Startup Restaurant
Think Small by Lindsey Danis
Startup Kitchen Design Trends
Restaurant Economics by Jim Laube
Back Door Best Practices: 7 Ways to Halt Receiving Losses
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Featured Articles
It's Enough to Make You Scream... by Lindsey Danis
How to Survive 5 Common Restaurant Nightmares
Happy Endings by Howard Riell
The Crucial Finishing Touches that Create Guest Loyalty
In-House Counsel by Alisa Cleek
Reasonable Accommodations: A Seven-Step Approach to Accommodating Restaurant Staff with Learning Disabilities under the Americans with Disabilities Act
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A good culture and a team of happy, engaged people create exceptional guest experiences again and again. In this course you'll learn how any owner and manager can dramatically enhance their leadership abilities to create a better, more positive and productive culture within their restaurant. The Power of Culture.... more >>

Featured Articles
The Tables are Turning by Lindsey Danis
Choosing the Right Reservation System for Your Startup Concept
Betting on Batching by Howard Riell
Commissary Kitchen Considerations for the Independent Operator
Restaurant Economics by Jim Laube
Clearer Directions: The Best Way to Format Your Restaurant's Profit-and-Loss Statement

Special issues available for California and Maryland residents.... more >>

Restaurant owners and managers often err on the side of hanging onto problem employees for way too long. This course will make it much easier to manage difficult personnel issues and help you make the best decision for everyone involved. How to Fire.... more >>

Featured Articles
Many Happy Returns by Jim Laube and Barry Shuster
Build Repeat Business by 'Mapping' and Improving Your Guests' Journey from Start to Finish
Keeping Up Appearances by Howard Riell
How to Create and Maintain a Positive First Impression of Your Restaurant
MenuMakeover by Mark Laux
California Dreaming: Smoking Pig BBQ Company, San Francisco Bay Area, California
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Prime cost is made up of the largest and most volatile costs in any restaurant: food, beverage, and labor. We know that when restaurants start to track and analyze their prime cost every week, their prime cost goes down 2% - 5% of sales which can significantly increase bottom-line profitability. How to Manage the Most Important Number on Your Restaurant's P&L. Prime Cost How to Manage the Most Important Number on Your P&L... more >>

The Weekly Prime Cost Template is a series of integrated worksheets designed to generate one of the most valuable weekly reports in any foodservice operation -- the Weekly Prime Cost report. This course will lead you step-by-step through the process of setting up the template and using it. How to Setup and Use the Weekly Prime Cost Template. Weekly Prime Costs Template.... more >>

Featured Articles
Level the Playing Field by David T. Denney and Grayson Gumm
Eleven Critical Restaurant Lease Provisions and What They Mean to Your Startup Restaurant's Future Success
Hard Cash by Howard Riell and Barry Shuster
A Small Business Administration Loan Primer for Startup Restaurants
Chef Training by Michael Tsonton
Pantry Common Sense for the Independent Operator
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Featured Articles
Lunch Break by Howard Riell
The Case For and Against Military and Senior Discounts
Step Up Your Game by Diana Lambdin Meyer
Selecting a Restaurant Business Consultant
Taxing Matters by Stephanie Shatzer
What Is a Restaurant (for State Tax Purposes)?
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Featured Articles
High Five! by Anton Villado, Ph.D.
How to Hire for the Five Core Attitudes of All Great Employees
Being Part of the Solution by Howard Riell
Assess and Improve Your Restaurant's Environmental Sustainability Practices
In-House Counsel by Alisa P. Cleek, Esq.
Online Accommodations: How to Insure Your Website and Mobile Applications Comply with Title III of the Americans with Disabilities Act (ADA)
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Featured Articles
Tapping Into a Growing Market by Howard Riell
In-House Foodservice at Independent Brewpubs
Room and Board by Howard Riell
The Benefits and Risks of Expanding Your Concept by Partnering with Independent Hotels
Chef Training by Chef Michael Tsonton
Movin' on Up: How to Mentor Your Prep Cook to the Salad Station
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Learn how to determine if a candidate has the 5 core attitudes needed to become a valuable member of your restaurant team by conducting a screening interview. Our screening interview guide walks you through every step of the process. No More BAD Attitudes. How to Stop Hiring Problem Employees.... more >>

Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu. This course teaches managers and owners how to implement a menu costing system using the Menu & Recipe Costing template. Menu Costing Basics.... more >>

Restaurants that provide a superior guest experience have more repeat business, more positive word of mouth and get better reviews on websites like Yelp and Trip Advisor. A superior guest experience is the key to higher sales, greater profitability and sustainable restaurant success. Learn a PROVEN process to dramatically improve EVERY aspect of your guest experience in this course. Delivering Your Ultimate Guest Experience... more >>

Especially today, it's crucially important that all of your new hires immediately feel welcome and glad they chose to join your team. If they don't, surveys show up to 40% will leave you within the first 2 weeks. This course will show you how to be professional, organized and make your new employees feel like they're a genuine member of your team beginning DAY 1! You'll learn how to use our comprehensive Orientation Checklist that shows you exactly how to get your new team members off to a great start. Effective Onboarding for Independent Restaurants.... more >>