Are you ready to do five simple things to ensure your customers return to your restaurant? Getting customers to return to your restaurant requires more than serving good food and giving average service. Read, learn and follow this five-step process to keep your guests coming back for more...more >>

In your restaurant, focusing on hospitality should be a no-brainer, but many times, it gets overlooked or forgotten. When you lose sight of hospitality, the guest experience becomes an impersonal service, little more than a transaction. When you intentionally look for ways to connect with and delight your guests, it shows, and your guests will see it. These four best practices will get your focus back on where it should be, hospitality, and forming a personal connection with your guests....more >>

With seven of 10 units meeting or exceeding last year's revenue, a 400% increase in takeout and delivery sales, and four new units and a prospective new QSR concept on the horizon, BB's Café's founder and president remains on a trajectory for growth....more >>

Why would we want to do a webinar on the Top 10 Ways to Guarantee Your Best Employees Quit,- especially NOW in the midst of a severe labor shortage? Well, the fact is, most of us tend to learn the hard way. Meaning we often learn much more from our mistakes than from our successes. Alexander Lowen wrote in Bioenergentics, No one is exempt from the rule that learning occurs through the recognition of error.-...more >>

Proper scheduling is critical to attain the appropriate balance in labor cost, service levels and employee morale. Your effectiveness in this area will be clearly reflected in today's operating results AND tomorrow's sales....more >>

RestaurantOwner.com surveyed independent restaurant operators regarding purchasing practices, and their experience and insights into managing purchasing in an independent restaurant. Over 550 (581...more >>

Paul Reddick, owner of the Smoking Pig BBQ Company, turned to RestaurantOwner.com to help him implement prime cost reporting which has made a dramatic improvement in how he measures his restaurants performance....more >>

The Busser Training Guide - 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 >>

While marketing can certainly play a role, there is one common characteristic of legendary, highly successful independent restaurants....more >>

Download the End of First Week Checklist to know how well your new staff members are performing in their mind and how we can improve the process going forward. The End of First Week Checklist includes information to help solicit feedback, market research, and to reinforce their decision to join our team....more >>

There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it that so many bartenders consistently step on those conventions (to the detriment of your customers' enjoyment, the bartender's own tips & your bar business)?...more >>

If you're like many operators, you may feel like you've already cut costs to the bone. You've shopped for the best deals, raised your menu prices and cut your portions; still, you're left scratching y...more >>

Approach complaining, irate customers with a calm, attentive and respectful frame of mind and you'll find yourself with more business and very few "guests from hell." In this article, we review some of the basics of a service recovery program....more >>

Keeping the lights on through the winter months might include reining in rising food costs. In this article, we explore best practices advised by leading consultants and suppliers....more >>

Complaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line...more >>

When faced with an employment discrimination action, a good paper trail can lead you to safety. This article explores the ever increasing necessity to properly document employee performance...more >>

After Michael and Debra Blanchard attended a RestaurantOwner.com workshop they went to work implementing several key takeaways. One of the focus areas was training-i.e., building better relationships with the front-of-house staff which translated to a much better guest experience that drove repeat business....more >>

Our guests will be Bonnie Long, GM of Petra Mexican Restaurant in McKinney, Texas and Kyle Horstman, GM of Harrison's Landing in Corpus Christi, Texas. In the webcast we ask Bonnie and Kyle a number of questions to find out what's been happening in their restaurants and the results they are seeing since attending the Achieving Extraordinary Results workshop....more >>