Wages are on the rise, workers are scarce, and competition for great back of the house staff is heating up. Most restaurant operators know they need to pay more for top talent, but how many understand what it takes to keep them?...more >>

Labor cost is most often the biggest expense for restaurants. Learn how to significantly improve your scheduling and labor budgeting practices using tools you may already have. Receive practical, proven methods to create an ideal labor budget unique to your restaurant....more >>

What's the number one motivator for your employees? You might be surprised to find out that it's not money or time off. Your employees, especially the younger ones, want their job to have meaning and purpose....more >>

Valentine's Day is just around the corner. Are you prepared to take advantage of the single biggest "date night" of the year? Listen now to owner/operator, Edmund Woo, and learn what Edmund does to maximize guest counts, generate thousands of dollars of extra sales on and around Valentines Day to make February one of his most profitable months of the year....more >>

Like people, businesses can become unhealthy too. This article, from successful operator and advisor Chris Tripoli, outlines the fundamental steps to identify warning symptoms that will assist you in determining, measuring and improving the health of your restaurant....more >>

This 3-part video-based course was presented by our friend David Scott Peters over a 3-week period beginning December 19th and concluded with a live webinar on January 6th. These lessons are a sneak preview of our upcoming online workshop, "Take Back Your Budget: The Key to Your Profitability", which we'll be offering starting January 14th, 2020....more >>

Nearly 1,000 (993) independent restaurant owners and operators responded to the 2019 Restaurant Delivery Survey that was conducted in the second quarter of 2019. We carefully screened the responses to provide the most reliable and valid results and summaries....more >>

Magnolia Pancake Haus set out to put a system in place so their team members had a better understanding of their mission and create a higher level of consistency in their food and customer service. They invested in communicating expectations, training trainers, along with development of current team members....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 >>

Customer complaints are inevitable -- or are they? In this article, we review the systems and techniques to address and, better yet, prevent customer dissatisfaction. If complaints are frequent in your restaurant, maybe it's time for you to get "mad as hell" and put in place systems to prevent them....more >>

Deciding whether to do 3rd Party Delivery can be a difficult decision. In addition, getting a clear picture of the financial merits of doing 3rd Party Delivery can be difficult to nail down. Using thi...more >>

Developing your management team's leadership capacity is even more important in today's climate of scarce labor and high demand for hourly workers. Workplaces that continue to rely on traditional "management" practices will likely find it increasingly difficult to attract and keep a team of high-quality people. That's because with more employment options than ever, people who don't feel appreciated, valued and motivated, will likely look for job opportunities elsewhere....more >>

Improving your results begins with improving your culture, but you need to know "how" to do it. Over the past 35 years, Rudy Miick and his team have successfully shown over one thousand restaurant organizations "how" to achieve their dreams and goals by improving their culture. In fact, Rudy's clients typically out-perform restaurant industry averages and bottom-line performance by 3-5 times!...more >>

Brennan-Martin describes the "simple truth" as the formula for his success. Once you can articulate your restaurant's "simple truth" to your employees, their actions will naturally begin to align with your vision for your restaurant. Everyone will be on the same page because they will have the same mission....more >>

Every few years, RestaurantOwner.com conducts a member survey to get opinions on the many different POS systems they use. In this year's survey, we asked members for key insights on a variety of questions, such as how much they spent, and their satisfaction with the quality of support, reporting, functionality and back-office features. Additional revelations include how much they pay for maintenance and support, if they are locked into a specific credit card processor, how many are using pay-at-the-table technology (portable devices), and what features they most want to have in their POS system....more >>

Keeping good portion control practices is a key to controlling food cost, ensuring a consistent and excellent guest experience, and making sure you're fast and efficient in the kitchen....more >>

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

Managing your inventory involves knowing precisely what you have, what you paid for it, where it is and when you sold it. Obtaining this information requires accurately monitoring your inventory from the moment it comes through the back door until the end of the accounting period when it is depleted...more >>