One of the most successful marketing campaigns used by thousands of restaurant operators is the creation of a Birthday Club. Use this template for creating your own unique postcard offer...more >>

Virtually all independent restaurant owners initially set out to build a successful business, not create a job for themselves. However, many, if not most of them end up as more of an employee than a business owner mainly because they're trapped in the day-to-day grind of "running the restaurant"....more >>

There's a world of difference between management and leadership. Managers tend to command and control while leaders engage and inspire. Simply telling your people what to do won't get the results you ...more >>

One of your greatest responsibilities in operating a restaurant is creating a stringent system of hand sanitation, educating each employee on its practices, and monitoring it to ensure it is being followed. While handwashing seems like such a simple food safety practice, when done frequently and properly, it is one of the most effective sanitation measures in the restaurant....more >>

It's estimated that the typical independent restaurants loses between 3% to 4% of sales to theft, with most of that coming from employees. Use these proven techniques to shore up your controls and dramatically reduce the amount of theft that takes place in your restaurant....more >>

Are the best employees applying to your restaurant? You can only hire the best if you attract the best. And you can only attract the best if you know where to look for the best. Independent restauran...more >>

Whether you're designing your restaurant or planning a remodel, here are 26 key functional and design considerations operators often miss. Don't make an expensive mistake or jeopardize your success by not considering these issues AHEAD of time....more >>

According to unofficial estimates by industry experts, fewer than 50 percent of independent restaurants have pre-shift meetings. But the really successful ones usually do. Those who conduct pre-shifts well all do them a little different, but can agree on two important points for good meetings, keep it short and let others do the talking....more >>

Every couple years or so, RestaurantOwner.com conducts a member survey to get opinions on the many different POS systems they use. In this year's survey, 1,234 of our members shared their choices and comments on more than 100 different POS systems. The results provide key insights on how much they spent, the quality of support they get and whether or not they recommend a particular system....more >>

Selling your restaurant may one day provide you with the chance to have the biggest payday of your life. You need to know what to expect and how to position your restaurant as a desirable business opportunity long before you decide to put it on the market. Learn what the restaurant selling process is all about from one of the top pros in the industry....more >>

RestaurantOwner.com surveyed independent restaurant operators and asked what technology or software applications they are using as well as what they plan on upgrading. Over 350 responses were collect...more >>

Watch as veteran operator Peter Troutman shows you his variation of the 'secret envelope' promotion that's resulted in a 30%+ year to year sales increase in one of his slowest months. Learn in detail what he does, his results, costs, prizes, changes he's made over the years, and more....more >>

Michael Passalacqua is the owner of Angelo's Restaurant a very popular full-service Italian establishment in Washington, PA. Learn how Angelo's has continued to be one of the most successful restaurants in town for over 75 years....more >>

When co-owners Tim Ryan and Joe Fraser considered ways to grow their successful restaurant business they discovered franchising had several positive attributes; it resolved capital needs, eased labor issues and shifted the focus to top-line sales....more >>

Have you ever wondered why the very best restaurants always seem to have happy, engaged and highly motivated employees? How did they get them? Moreover, how do they keep them?...more >>

Training is a critical step in obtaining world-class results from employees. Without training, even the best employees have little chance of contributing to your restaurant's performance and culture. ...more >>

You can have a great concept, recipes, and talent but if your restaurant can't deliver a superior guest experience consistently, people won't come back. Better systems will not only result in a more consistent, higher quality guest experience, they are also the cornerstone of effective cost control and maximizing profit margins....more >>