Beginning with a deli in 1982, the Zingerman's family of businesses have become legendary for their gourmet quality food and extraordinary customer service. In this webinar, Zingerman's Joanie Hales ...more >>

In this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business....more >>

This checklist represents many of the typical smallwares and supplies 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 support your operation....more >>

A restaurant's unique culture has always been a key element and driver of its success. That's because culture drives the employee experience which drives the guest experience. And the guest experience drives sales and profit. And now there are even more reasons to focus on culture. In today's present labor crisis, workers know they can leave and get multiple job offers. So there is even less tolerance for bad bosses and negative working climates....more >>

For servers, greeters and counter personnel there's nothing more impactful than an authentic, genuine smile. Studies tell us that smiling communicates not only happiness but competence, professionalism AND it lifts the mood of others. Quickly connect with your guests, have more fun at work and earn higher tips simply by showing every guest a warm, authentic smile....more >>

In a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this....more >>

A lot of restaurant operators don't know what an order guide is, let alone how to use one. If they did, it would help them better manage their kitchens, achieve more predictable results, and reduce work, theft, and overall chaos. Get your startup concept off to a strong start by creating an effective order guide today. Here's how to do it....more >>

This certification form will be used to evaluate the successful training of the Server position. The evaluator will observe the employee's performance under regular working conditions. Use the Notes...more >>

Is your kitchen clean? Cleaning may sound like a simple task, even if you are new to the restaurant business. However, proper cleaning requires know-how and detailed checklists....more >>

The traditional tactics operators have long used to boost check averages include specials, upselling and menu engineering to increase sales of profitable items are still relevant; however, they might not apply to your 'new normal' business practices....more >>

First impressions are critical, and they happen fast. You would be surprised how much you have already communicated to your guests before you even say a word. Are you aware of what you have actually been telling your guests through your first impressions? In this video, you will learn four practical ways to shape how your guests perceive you, that can be put into practice today. A positive first impression will help you create happier guests and make your job a lot more fun and rewarding....more >>

This certification form will be used to evaluate the training of the Line Cook position. The evaluator will observe the employee's performance under regular working conditions. Use the Notes section...more >>

There's one marketing promotion that every restaurant owner should try at least once. It's called the Red Envelope - and many of our members have told us it's, by far, the most successful, profitable ...more >>

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

All successful restaurants, no matter the concept or price point, share one common thread: consistency. Consistency lets customers know what to expect....more >>

The Paycheck Protection Program is a benefit of The Cares Act stimulus package. This loan program provides loan forgiveness for retaining employees by temporarily expanding the traditional SBA 7(a) loan program....more >>

The Statement of Loss Prevention Responsibilities is to help your staff make correct decisions and judgments regarding activities that are considered workplace abuse. This statement is a company policy, as well as a guideline to help each employee define workplace abuse in their area of responsibility....more >>

The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since....more >>

While the dominance of QuickBooks within the independent restaurant community remains steady, its usage is changing. QuickBooks online version is not simply a Web-enabled version of the QuickBooks desktop version but a unique program. This article compares and contrasts features of both flavors to assist you in making an informed decision on the best way to meet your current and future financial reporting needs....more >>

The Busser 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 trainee....more >>