How do you configure a new dining room? One of the industry's top startup consultants shows how to make the most of what you have and avoid making any major mistakes....more >>

Virtual restaurants are one of the fastest-growing segments of the foodservice industry. Our virtual restaurant business plan resources include a completed sample plan that can be used as a source of ideas and a working template to reduce the time it takes to create your own plan....more >>

One doesn't often associate pastas with the term "foodborne illness". However, improper handling of your pastas can lead to potential liability as well as inferior quality...more >>

When you know it's time to "free up an employee's future" make sure you do it the right way. Learn what legal snares you can step into when firing an employee and how to properly terminate problem employees to reduce your chances of getting into potential legal troubles....more >>

The Bartender Training - Trainer's Notes is a guide to cover all aspects of a new hires training to empower them to provide exceptional service for your guests....more >>

In the hubbub of a busy restaurant, with many, many moving parts, it is easy to overlook little items. Consider everything that goes through a new server's head as he or she approaches a table of six diners. Water, bread service, remembering the daily specials…We're only human. And that's why we need checklists....more >>

The menu is an operator's blueprint for profit. This program will give you a host of specific, proven strategies and techniques to enhance the value, effectiveness and profit-making potential of any menu....more >>

American employees are quitting their jobs at a record pace. It's even got a nickname - the "Great Resignation." And because the old saying remains true ("People join companies, but leave managers"), it's essential that your managers receive training now to become the type of boss that NO EMPLOYEE ever wants to leave....more >>

Links to the most current restaurant industry and government resources for battling the Coronavirus outbreak...more >>

Starting a restaurant entails obtaining numerous licenses and permits before opening the doors. Unfortunately, you may not know all that are required for your location. A checklist is a good place to start...more >>

Use the restaurant training program outlines to create a world class training schedule for each restaurant staff position....more >>

Your greeters and the staff you have answering phone calls are creating first impressions for your ENTIRE restaurant. Give your staff an edge in shaping these initial interactions into positive first impressions that will create return customers....more >>

As guest demand for delivery increases, we expect the number of "ghost" or "dark" kitchens to follow. As a startup you need to understand this scary new landscape. It affects your competitiveness and could drive your plans for expansion....more >>

Interviewing is one of the most important skills any restaurant operator can have because it directly impacts their ability determine who to bring on to their team. Learn to identify and stop these common interviewing mistakes that lead to poor hiring decisions and more employee problems....more >>

Success isn't just measured in terms of happy guests but ultimately in the cold, hard realities of facts, figures and finances....more >>

Food poisoning affects 76 million people each year in the United States, killing 5,000 and putting another 325,000 in the hospital. Don't put your customers and business at risk by not doing all you can do to serve the best and safest products you can....more >>

Prime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn how tracking your prime cost every week can significantly boost your profitability and how to do it easily and efficiently with our Prime Cost Worksheet....more >>

Your servers are preventing meaningful, relationship-building conversation from taking place with guests and they don't even realize it. And that's bad for YOUR restaurant....more >>

Even operations that are profitable are not immune from occasional cash deficits and can unexpectedly find themselves scampering to cover a potential bank overdraft situation. See how you can protect your business from getting into cash flow problems in the first place and how to get a handle on what your cash situation is likely to be weeks and even months down the road....more >>

Turnover is one of the chef's worst enemies. The cost of training and mistakes made before the cook is up to speed can affect the bottom line. Such costs can best be avoided when dollars allocated to training are spent on the right candidate...more >>