Closing your restaurant requires more than just turning off the lights and locking the door. Here are some important procedures to add to your closing checklist that can help you avoid potential problems that can pop up overnight....more >>

You are Not an order taker; you are an experience maker. When a busy shift hits, servers, bartenders, and greeters taking orders over the phone or in person, tend to slip into an order taker role....more >>

Well, things aren't looking good. Staff is at a minimum, inventory is threadbare, and marketing has gone down the drain. Revenue plots illustrate an ominous downhill turn for the worse. What do you do now? Relief must come from reduced expenditures, but there is little else you can cut without compromising your business. It might be time to renegotiate your lease with your landlord, and remember, your landlord is your business partner, not your adversary...more >>

A solid training infrastructure helps new team members build competence, confidence, and a sense of belonging. Great training requires a team of high-performing, trusted employees and managers (who enjoy training others) to lead the way!...more >>

Does it ever feel like you are busy working hard but not accomplishing? Or, that this year's results are not any different than last year's?...more >>

Rising costs and changing market forces are driving inflation. Today, it is rarely a question if you will be increasing your menu prices, but rather when and how....more >>

Owners and managers have more influence over their team member's attitudes and behavior than they realize. What management says and does is the driving force of your culture....more >>

These steps will provide your staff and managers with an outline of how phone conversations should be handled in a professional and courteous manner that encourage repeat business....more >>

You can always find people who need a job and are willing to work in your restaurant. That said, they need to be hired and trained, which costs money and time. In the best of times, high staff turnover went hand-in-hand with running a restaurant. It was expensive five years ago, and it is expensive now, particularly as you fight for margins and guest traffic....more >>

How sure are you that a first time customer will return to your restaurant again soon? The best operators don't leave that to chance. Offering good food and good service is no guarantee, you need to create a memorable experience by turning up the "wow factor"....more >>

No theory here! If your prime costs are inconsistent, if your cash flow is tight, sign up! If your operating profit is less than double digits, sign up! Rudy shares more about proven steps on the how-to of costing and cash flow in 1.5 hours than you'll get in a year-long course at a hospitality school....more >>

Resources and Help Aids for setting up and using the Custom Training Platform...more >>

While marketing can certainly play a role, there is one common characteristic of legendary, highly successful independent restaurants. They consistently create superior guest experiences that produce loyal, returning guests and positive word of mouth...more >>

Without adequate quality staffing, it is difficult to run a good restaurant and provide the kind of experience that fosters repeat patronage. The good news is we learned from RestaurantOwner.com members who not only survived but succeeded in the wake of the pandemic....more >>

A timely refresher on proven best practices to manage prime cost and learn how independent operators, from fine dining to fast-casual, are keeping their prime cost in check despite inflation, labor shortages, and supply chain interruptions....more >>

A combination of scarce workers, fewer operating restrictions and increasing customer demand has moved staffing from simply an ongoing challenge to crisis mode for many restaurants. Some restaurants are faring better than others. Those with a strong culture and effective recruiting practices are in the best position to take full advantage of more and more customers returning to restaurants....more >>

If you operate a full-service restaurant where fall is greeted by frost, you might have found those lyrics far more pleasant last year. In this article, we explore how independent restaurateurs are preparing for cold weather in the wake of the pandemic when dining al fresco might be safer, but not so delightful....more >>