When the pandemic hit in early 2020, Mike Baran, MBA, CPA, CGMA, President and owner of Parky's Smokehouse in Lebanon, IN, sprang into action....more >>

Give your guests something to talk about! Don't ignore or leave this critical aspect of restaurant marketing to chance. This article discusses ways independent operators can encourage your guests to spread the word about your restaurant in ways that generate sincere and enthusiastic testimonials and more customers....more >>

Use this training manual template as a guide to create your own detailed training manual for this position. Having a complete and thorough training manual for every position is critical to ensure consistent training when people are hired and for correct, consistent execution in the restaurant....more >>

Seating guests is a pivotal touchpoint in the restaurant experience. It's where first impressions are made, and dining expectations are set. Implement these five simple, but powerful steps to ensure that your customers feel special, encounter genuine hospitality and know that they made the right dining choice....more >>

Managers cringe when employees complain about missing hours or incorrect pay. They often end up spending their day making corrections or issuing replacement checks when they should be on the floor attending to your guests....more >>

The decision to add or drop lunch should not be determined solely on costs. How it affects staff retention and your customers' perception should be considered as well. This article examines the implications from all sides of the equation....more >>

B-Hat's Curry House follows an interesting strategy: Do not go after money, let the money come to you by keeping your guests coming back. This is accomplished by providing traditional, home-cooked food and customer service excellence....more >>

Nate and Fred Abosini, owners of the Shrimp Shack Seafood Kitchen, had their eyes opened by reviewing the prime cost worksheets daily and weekly instead of waiting until the end of the month to see the numbers....more >>

Don't miss out on this opportunity to revolutionize your restaurant's online presence and drive sustained success!...more >>

Owner Adam Penn knew he had culture issues within his restaurant and made the wise decision to hire an experienced General Manager who has built a staff-supportive management team which has turned around the guest experience and boosted year over year sales by 36%....more >>

When California's minimum wage law went into effect, Cary Redfearn - Owner of the Lumberyard Restaurant, was ready with a three part plan to decrease labor costs, re-engineer the menu and increase sales without raising menu prices....more >>

Do-It-Yourself or Not? Arguments for and against the ongoing restaurant kitchen debate between from-scratch versus ready-made food items. Bread, Pasta and Desserts are debated in this article....more >>

Time is always a factor in the kitchen, and guests want their orders without an unreasonable wait. But speed alone is not enough because your guests expect consistency as well. Any tool that can give the back of the house an edge is invaluable, and menu item build charts will give your kitchen an advantage with both speed and consistency. A build chart provides a quick reference on proper portion sizes and ingredients that will save time and ensure accuracy....more >>

Juan and Melanie Martinez, owners of the 4 unit Don Juan Mex Grill, are soon to open their 5th unit and credit educating leadership on the importance of understanding the numbers. Other areas of focus are solid systems, consistency and prime cost....more >>