Dining in is quickly becoming the new dining out. Studies show that dinner purchases from restaurants are increasingly consumed at home. In 2013, restaurant meals consumed at home was 33%, now it's over 50% and growing! What's even more telling is that there is no overall growth forecasted across the restaurant industry, meaning dine-in traffic in many markets, is actually shrinking...more >>

It's very easy to lose lots of money working with food. Improper portioning, theft, cooking mistakes, spoilage and high product prices are just a few of the many problems that result in higher food co...more >>

Managing people is always challenging and in today’s tight labor market, it has become even more so. Discover how to navigate distractions in the workplace, perfect your timing, maintain clarity, and strike the right tone for successful communication....more >>

Download the 30-Day Onboarding Assessment to assess how well your new staff members performed in their first month on the job and if they had made a positive impact on the team. The 30-Day Onboarding Assessment Checklist includes information to help evaluate their performance and determine their long-term prospects....more >>

As restaurant dining rooms are opening up with limited seating, many restaurants are taking reservations by phone for the first time. How these phone calls are handled will create either a positive or negative first impression - of your ENTIRE restaurant. Is your staff trained to assist your guests in a friendly, welcoming and competent manner so these first impressions are overwhelmingly POSITIVE?...more >>

Pizza legend "Big Dave" Ostrander has been a part of hundreds of pizzeria startups. Learn how to manage those critical startup elements that can either make or break your new restaurant, even before the first pizza is sold....more >>

Knowing what each of your menu items costs you is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu...more >>

As a young operator, I always hated complaints. Complaints often seemed like a personal affront. I tried very hard to make it right for my guests and when they complained, it felt like a knife in the heart. I always wanted to sit them down and set them straight about what it really takes to run a restaurant!...more >>

It's very easy to lose lots of money working with food. Improper portioning, theft, cooking mistakes and spoilage are just a few of the many problems that plague many restaurants and result in higher food costs and lower profitability....more >>

Download our mobile team app for IOS and Android...more >>

In the restaurant opening process, you only get one chance to make a first impression. These days, with instant online reviews and social media, the room for error is smaller than ever....more >>

With many restaurants, serving bread is not an option. The only question is whether to make it in house or buy from a bakery. Chef Michael Tsonton shares some insights that can aid in your decision...more >>

The definition of efficient prep work changes by day part. The basics are the same for each meal, but to really cut costs you need to look at the specific challenges of breakfast, lunch, and dinner service....more >>

Knowing what each of your menu items costs you is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu...more >>

When independent restaurateurs expand their concepts to multiple units and food truck operations, bulk food preparation in a commissary kitchen is an inviting proposition. There are plenty of upsides, but there are downsides as well....more >>

During this session, we will work through how ERTC credits will impact your federal tax return. As of today, the ERTC program is taxable, but whether we agree with this decision or not, NOW is the time to make sure you are prepared and understand how this will impact your return....more >>

In this webinar, we'll discuss the six essential kitchen systems every restaurant should have to control food cost and promote consistency. Kitchen management doesn't always require a degree in culinary arts, but if the restaurant is to be profitable and consistent, it needs a competent kitchen manager dedicated to systems and procedures....more >>