The Custom Training Module Setup Checklist - Planning Worksheets are designed for the person responsible for facilitating and organizing the custom training within the restaurant.

The Checklist will be discussed at the coaching session with suggested talking points and recommended hands-on activities.

Issues at recently opened restaurants are often unique situations but by listening to numerous voices of experience the author has seen many of the same challenges over and over again. This article will increase your awareness of and prepare you to deal with these common problems....more >>

A prime vendor program can be one of the easiest ways to lower your food cost & reduce non-productive purchasing time. Here is the Quote and Summary Sheet that will make it easy to provide information to obtain prime vendor bids from distributors....more >>

Crack the code! In this article, we review examples of easily calculated finance and operations metrics that can tell us a lot about the health of our businesses. We examine how often to crunch these numbers, and what new relevance these metrics take on in the current operating environment....more >>

Proper delegation is critical to the efficiency of your kitchen and quality of the fare and service. It is also a chef's most useful management tool and simply put to delegate is to trust your staff....more >>

Hiring great people requires great interviewing skills. Learn how to use the NEW interview rating system to identify the perfect candidates for each position...more >>

Here is a listing of government and private industry resources providing financial assistance to restaurant employers and their employees...more >>

While every new restaurant opening has it's unique requirements, this 50 page manual - now in Spanish - can be a useful guide to anticipate, organize and plan the primary activities that every new restaurant must execute well to have a successful opening. Includes weekly checklists, forms, schedules for procuring products, services, marketing activities, employee hiring, training & more....more >>

A restaurateur-turned-forensic accountant explains that startup restaurateurs can lose as much as 5% of their sales each year to internal fraud. You don't have to be a victim. Just pay attention to a few key figures....more >>

Ask these three simple questions to improve the accountability in your restaurant, overnight....more >>

The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often be overwhelming. This is particularly true if you have a booming bar business and a strong bartender. Here are some practical recommendations on how to reduce your vulnerability to theft behind the bar....more >>

This checklist represents most of the typical kitchen equipment that you could have in your restaurant. You may not require everything on this list and there may be specialty items that you need to add to execute your menu....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 >>

This chart will give everyone in your kitchen a quick and easy reference to the proper safe minimum cooking temperatures for whatever dish they are putting together. Print this out and hang it where it can be easily read for a quick reference....more >>

One of the smartest ways to succeed in anything is to find out what the best are doing & then do it yourself. This Special Report examines 10 of the most common practices that many highly profitable restaurants engage in to produce exceptional results year after year....more >>

Dining rooms may be closed but proper health and safety practices are just as important for restaurants offering takeout, delivery and curbside pickup - maybe even more so....more >>

Download the First Day Checklist for New Employees to ensure your new staff members feel welcome, comfortable and that they are an important part of your team. The First Day Checklist includes information to help familiarize the new employee with the restaurant's customs, traditions and organizational structure....more >>

It's a philosophical question every independent operator needs to contemplate. When it comes to the number of choices on a menu, is it better to have a something-for-everyone smorgasbord or a laser-focused list?...more >>

Fast food or fine dining. Mediterranean seafood or Mexican fare. Today's independent restaurants differ vastly in service style and cuisine. Nevertheless, when it comes to the ordering product or keeping it in stock, all restaurants are pretty much alike. In this 1-hour interactive webinar, we'll show you how to use a simple order guide for any type of 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 >>