For restaurants looking to open in the midst of the COVID-19 pandemic, you will need to quickly and accurately estimate the amount of daily sales needed to break-even....more >>

There's a big difference between service and hospitality. Your guests expect to get good service, and even exceptional, world-class service will only impact your guests up to a certain point....more >>

An effective hiring system must quickly disqualify candidates who should not continue through the hiring process. Screening out employees early in the process not only improves your chances of hiring only those people that have the attitude, temperament, and characteristics to be a great fit in your restaurant, but it also reduces your hiring costs and saves you time by limiting the number of applicants who move on in the hiring process....more >>

Knowing who to hire is one of the most important continuing responsibilities of a restaurant owner, and it can be a challenge. Learn the five core dimensions every employee should have to powerfully reshape the performance and culture of your restaurant....more >>

In a recent RestaurantOwner.com survey, owners and managers agreed that most restaurants needed to improve in the areas of training and developing staff, holding people accountable, and motivating and encouraging staff....more >>

The Line Cook final written test provides matching, fill-in-the-blank, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the train...more >>

The Host/Hostess final written test provides matching, fill-in-the-blank, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the tr...more >>

The Restaurant Training Agenda Templates provide recommended training schedules by position for newly-hired staff. The Training Agenda helps to organize all aspects of a new hire's training and onboarding resources so that they feel valued, know what is expected from them, and ensure they are confident in performing the job duties for their role....more >>

The Delivery Driver final written test provides matching, fill-in-the-blank, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the...more >>

A busy kitchen can be chaos or a beautiful performance. This article looks at the basics of organizing your kitchen for maximum efficiency that will help each member of your team achieve high-performance and get food to your guests as intended....more >>

The Prime Vendor (Market Basket) Quote Sheet is a form to help you evaluate and select a prime vendor. Use it to show prime vendor candidates a representative order that you might place in an average week. It should represent the items and quantities that represent your twenty largest purchases....more >>

Long-time RO member Shawn Walchef is the owner/operator of Cali Comfort BBQ in San Diego, CA. In the past 9 months, Shawn and his team have literally "transformed" their restaurant's business model. They have developed a scalable operation that is now three times more profitable than their previous, traditional, 3-meal periods per day, restaurant model....more >>

Frustrated with a lack of off-premises results? Tired of hearing about big brands' sales success in off-premises? Struggling with where to start? If so, plan on attending this online event! This webinar will walk you through an 11-point 'Off-Premises Accelerator' plan that will include proven products, vendors and technologies to create a cost-effective, sales-driving takeout system....more >>

In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are 10 of the most common & potentially fatal missteps new owners make and what you can do to avoid making them....more >>

The Customer Allergic Notice form can be used to alert the kitchen staff as to guests requests to omit ingredients from their order. When alerted, the wait staff simply has the guest fill out the card and then turns the card in with the food order so that the kitchen and expeditor are alerted as well...more >>

Writing a restaurant business plan has many benefits besides helping you raise money or secure a lease. Learning the MOST important reason will improve your plan AND your chances of restaurant success....more >>

There are now more training videos, courses and new features on the RestaurantOwner Learning System. Find out how easy and affordable it is to provide restaurant-specific online training to your entire management team and staff....more >>

Food cost is the single biggest cost in many restaurants and it's also the most volatile operating expense you've got. There are just many, many ways to lose money working with food. This comprehensive, 5-part multi-media program will give you scores of practical, proven ways to cut food losses in purchasing, receiving, storage, preparation and serving & settlement....more >>

A concise review of the steps required to establish credit with your suppliers. See how restaurant vendors evaluate your credit risk and familiarize yourself with a sometimes frustrating array of credit terms and conditions....more >>

Great service begins by managing your reservations properly and monitoring table availability. This form can help prevent your restaurant and guests from becoming out of sync and avoid problems reverberating throughout the front and back of the house....more >>