Like it or not, big data is here to stay and unless you're living off-the-grid somewhere in the desert, you are likely sending massive amounts of data into the "cloud" every day. So, how might this technology boost the profitability and success of your existing or startup restaurant?...more >>

This page will be frequently updated with any downloads or links mentioned during the Surviving Covid19: Comeback Plan Webinar Series sessions. Refer back frequently for the latest resources and feel ...more >>

Staffing continues to be the #1 challenge of many, if not most, independent as well as chain restaurants. In this webinar, we're going to discuss how this labor crisis can actually be an opportunity for some independent operators to distinguish themselves in a meaningful way from their competition....more >>

This certification form will be used to evaluate the successful training of the Bartender position. The evaluator will observe the employee's performance under regular working conditions. Use the No...more >>

A well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability....more >>

A comprehensive Crew Member Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and your expectations....more >>

New members are encouraged to visit our welcome page for a tour on how to use the site and suggestive tips on getting started...more >>

Traditional advertising can be expensive, the results can be hard to track, and it is often ineffective. See how one RestaurantOwner.com member used a virtually no-cost promotion to bring in new customers....more >>

The complete list of downloadable restaurant training manuals, templates, job descriptions, restaurant training checklist, training schedules, visual training aids, and other resources used in world class training programs for restaurants....more >>

Labor cost is most often the biggest expense for restaurants. It is also one of the most difficult expenses to control as operators struggle between giving staff enough hours to keep them happy versus...more >>

Why the IRS and Labor Department care if a tip is really a service charge(and why you should, too). Although the new rules were announced in June 2012, implementation was delayed until this year because of the resulting confusion and potentially negative effects. Starting in 2014, the IRS began enforcing the new rules on what is a "service charge" and what is a "tip." Here's some important details that will hopefully eliminate any confusion....more >>

I am sure you appreciate your guests. After all, where would you be without them? But what do you do to let them know how important they are to you? What do you do to make them feel more important and...more >>

For better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant....more >>

Competition for restaurant staffing is at an all-time high. For many restaurant operators, it's hard enough finding employees, the last thing they need is to lose staff soon after they begin. In this webinar we'll show you how to quickly improve staff retention using resources from our RestaurantOwner Learning System....more >>

Nobody likes to get a complaint, but in the restaurant business, mistakes and complaints are going to happen....more >>

Here's an easy to use worksheet to quickly and accurately estimate your restaurant's short term cash position and outlook. Use this simple but effective worksheet to better anticipate and respond to your constantly changing cash position....more >>

Did you know about the recent changes to the Fair labor Standards Act? If not, you're not alone. Now is the time for all good restaurateurs to review their exempt employees...more >>

Brothers Peter and David Troutman promote a "positive, family culture" in their 31-year-old restaurant which enables them to build a solid year-round local following and to focus more on their operations, marketing, and local philanthropy....more >>

As the cost of food, labor, and other expenses continue to rise, restaurant owners are facing the difficult decision of whether or not to raise prices....more >>