Owners Stoney Jesseph and Will Troutman knew they had an issue when they saw their servers and bartenders struggle with managing guests during busy shifts due to an inefficient POS system. The solution was Toast, a cloud-based system which uses tablets. The change has made order-taking faster and lets them run busy shifts with one to three fewer servers....more >>

Whether you have the title of supervisor, manager or owner, this webinar will show you how to become more of a "leader" and build a workplace culture that is positive, productive and more rewarding for everyone on your team (including YOU)....more >>

Use this anonymous survey-promotion technique to quickly build a database that targets the people in your community who eat out and spend the most! It's a great tool to add new customers and generate more sales....more >>

The COVID-19 pandemic may be easing, but its aftermath is forcing restaurant operators to combat ever-rising food and labor costs. Inevitably, your menu prices must also increase. In this town hall webinar, we'll discuss how independent restaurant operators are making adjustments to their menu and streamlining their operations to remain profitable. In addition, we'll introduce several tools and resources to help you create a plan of your own....more >>

Takeout is big business, and the players aren't just your typical Chinese food, pizza or fast food restaurants anymore. Today's takeout market transcends all style of restaurants. Learn how to take advantage of this ever growing market that can dramatically impact your sales and profitability....more >>

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

Negotiating a restaurant lease is a lot like walking through a mine field. If you're not careful, your greatest potential assets can become a major liability. Attorney Moe Shrikian reveals his insider tips and insights he's gleamed from negotiating hundreds of restaurant leases....more >>

Cross-contamination in the kitchen is a serious topic. Nothing will hurt the guest experience and damage your restaurant's reputation like food poisoning. As Chef Omar likes to say, We are in the food safety business, and a safe, clean kitchen is the first line of defense when it comes to ensuring you have happy, healthy guests....more >>

Hiring a manager is one of the most important decisions you'll ever make. Here are insights from three experienced restaurant industry veterans to select the best managers in a competitive marketplace. Learn specific ways to define your compensation scale, communicate your performance expectations and measure candidates' qualifications....more >>

If you've ever wondered what sets apart successful, prosperous Independent Restaurant Owners from those who just continue to struggle no matter what they do (and just how to overcome those struggles), you are invited to a LIVE WEBINAR for the RestaurantOwner.com community....more >>

No matter how beautifully a dish was cooked and garnished, and no matter how much work and care went into what was intended to be an exquisite sauce, if the whole thing ends up tasting like a pretzel, all was for naught. This article explores what might cause food quality to suffer in a customer's eyes and, conversely, what we can do to improve our food in ways that will get their attention....more >>

There are mistakes, and then there are big MISTAKES -- all caps, bold-face, and underlined. These are mistakes that are very hard to recover from and may even cause your business to fail, perhaps even before you open your doors....more >>

There are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept....more >>

Social media marketing offers many rewards for independent restaurants that use it smartly. It also offers disastrous pitfalls for those who don't. The stakes are high and only getting higher. Hear from other operators about what's working in the current market....more >>

In today's turbulent, economically-challenging, and hyper-competitive times, restaurants are only as good as the people who work for them....more >>