Camaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff....more >>

Systematically target the number one most profitable group of people that can consistently deliver the best return on your advertising dollar. Your existing customers! Follow these simple steps to develop powerful marketing tools that will give you ammunition to fire some pretty powerful weapons towards the customers you already have....more >>

Want to be successful even as others are struggling? Here are some ideas that will help you to not only survive the current economic turmoil but grow your business no matter what the economy does...more >>

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

The essence of the "purple cow" - the reason it would shine among a crowd of perfectly competent, even undeniably excellent cows - is that it would be remarkable. Something remarkable is worth talking about and worth paying attention to. Boring stuff quickly becomes invisible. So … does your restaurant have any "purple cows"?...more >>

You walk up to the table with a tray full of food, and you can see the excited anticipation in your guests' eyes. But suddenly, you realize you can't remember which guest ordered which dish. You try not to let them see the panic on your face, but it's too late. You are going to have to ask your guests, "Who gets what?"...more >>

Now that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you....more >>

The incentives for going after a piece of the $100 billion banquet pie are many, not least the 20-40% profit margin on catering compared to the 4-10% range for the typical on-demand restaurant. Learn practical and proven ways to successfully add a profitable catering business to your existing restaurant from one of the industry's top catering experts....more >>

Food trucks can adapt naturally to catered events and boost sales;however, attracting and keeping clients might require a new perspective and skill set....more >>

What are the characteristics of a manager who creates a culture of excellence and attracts and keeps top employees? In this article, we explore how you can cultivate the qualities of a "magnetic manager" in yourself and the people who run your concept....more >>

In a restaurant, your best chances for future business comes from your existing customers. Whether your goals are to build repeat business or to increase check averages, learn how you can advertise, promote, and sell within your four walls in ways that are affordable, effective, and will yield a good return on expense and effort....more >>

O Captain! My Captain! Your GM sets the tone for the entire unit. See tips on how to hire for and foster their qualities. He or she can help your staff raise the bar on morale and productivity or drag down both. You can't afford to hire anyone but the best. Here are some tips on what to look for in your next GM. He or she might be right under your nose with proper development and guidance....more >>

The Mad Hatter Restaurant & Tea House owners Tim and Liz Koch have gained an appreciation for systems in hiring, training, employee rewards and recognition that encourages a culture of excellence and happy employees....more >>

A daily prep sheet is a fundamental tool in controlling food cost and ensuring that there's always enough fresh food for the day's service. When kitchen managers have the prep sheet filled out and ready to go, the back-of-house is already on a path for success. It is the responsibility of everyone working in the kitchen to have their station prepped up and ready for service. With a daily prep sheet, each station knows what they need to do to prepare and what they can expect on their shift....more >>

Protecting employees from violent customers is the right thing to do; however restaurant operators can also face liability for failure to provide a safe work environment....more >>