Minimizing food waste is everyone's job, and this video will show your team simple, practical steps they can take to reduce what ends up in the trash....more >>

With resources from RestaurantOwner.com, Vlad Moldoveanu fought an increasing food cost by focused observation of his employees in action and by developing checklists to help his employees focus on portion control....more >>

With the restaurant industry push for convenience via grab-and-go and delivery, an increasingly wider variety of cuisine is available at the touch of a screen. Your food alone is no longer good enough to attract repeat guests to your tables....more >>

No unhappy guests is always JOB ONE but, a restaurant that's regularly filled with happy customers isn't necessarily a successful one. It's got to make money, too. Find out how well you're paying attention to the financial side of your restaurant....more >>

Of all the training that your employees will receive, the most important to the performance and culture of your restaurant is the training they receive on their first day. We call that onboarding....more >>

After a hard-hitting recession prompted many restaurants to re-examine their cash flow and profit margins, finding ways to increase revenue without a large capital outlay makes adding catering to your restaurant seem like a good idea. This article will explore some of the catering challenges as well as opportunities....more >>

While on the rise before COVID-19, the virtual or "ghost" kitchen market accelerated by years during the pandemic. Euromonitor predicts the ghost kitchen market will be worth $1 trillion by 2030. Is this business model right for your independent restaurant? And, if so, how does it work?...more >>

Swipe Right. Your guests are using restaurant websites and social media sites to make dining decisions....more >>

There is always pressure to increase menu prices, but across the board price increases can decrease the value perceived by the guest and reduce customer counts. It is important to consider all the alternatives before making pricing decisions. There are several ways to achieve greater profitability without wholesale price increases including surgical pricing, menu item placement,...more >>

The payback from guest surveys can be more than gauging their satisfaction. Soliciting feedback from guests signals you want them to be partners in making your restaurant their choice....more >>

When Robert Anderson set out to take Timbers Bar and Grill to the next level he focused on three areas - systems, culture and increasing sales. With assistance from the information he found on RestaurantOwner.com he exceeded his expectations....more >>

Labor lotto. National quick-service chains, including Chipotle and McDonalds, are offering an average starting hourly wage of $15, hiring bonuses, and a variety of attractive perks to staff their units. It is no news the ante has been raised in a seller's market for labor....more >>

Few things can bring your business to an immediate, grinding halt more effectively than actually hurting customers with your food. With all this in mind, let's look at the issue of kitchen sanitation in a practical way, broken down into 10 critical points that will be easy to apply in our restaurants....more >>

All Together Now... Your efforts to earn staff loyalty and build teamwork not only improve morale in the short term, they can reduce turnover and help you attract and keep skilled employees over the long haul....more >>

To remain relevant in your local market, restaurants, like all businesses, must innovate and evolve in response to changing market conditions and consumer preferences. This webinar will help you identify and respond to the experience the customers in your local market want....more >>

Many RestaurantOwner.com members cite that having a sound business plan was the single most important ingredient in making their new business a reality. During the startup phase, your business plan will have a direct bearing on your ability to get a loan, obtain investors and even secure a lease. Learn how to prepare an impactful restaurant business plan....more >>

The challenges confronting independent operators in the wake of the pandemic are ever-increasing. Cost control, financial management, boosting curb-side and delivery sales, sanitation and social distancing, and -- oh yeah -- the menu....more >>

Not only is there little room for financial management missteps in the restaurant business, but the problem can be compounded by the lack of business experience and basic financial skills. Here, are 10 warning signals that could spell trouble for your restaurant's financial health, and what to do about them....more >>

By adopting best practices in purchasing, receiving, inventory management, food preparation, and service, any restaurant can optimize their operations by reducing waste, spoilage, theft and expensive problems....more >>

WHAT IF there were a system that could immediately boost the capabilities and skills of your managers and team members? Better yet, what if you already have access to that system? The Gallup Q12 survey is the world's most popular tool for evaluating a company's culture. Of the twelve questions in the survey, three of them emphasize how important training and development are to your restaurant's culture....more >>