This certification form will be used to evaluate the training for the Prep Cook position. The evaluator will observe the employee's performance under regular working conditions....more >>

To the uninitiated, operating a restaurant can seem deceptively simple. Couple that with the fact that anyone with enough capital can open a restaurant and you've got the potential for restaurant dreams to quickly turn into financial nightmares. Two industry veterans offer a frank discussion on the risks, rewards, frustrations and challenges most independent operators face. Required reading for anyone serious about opening a restaurant....more >>

Do you want to deliver? For restaurants with a strong carryout program, the question is almost inescapable. Are you there yet? Delivery is not for all, nor is it a one-size-fits-all, to be sure, but with some thorough research, price calculations and other considerations, there is a way to determine its potential profitability, not just possibility....more >>

Natural cork can be infected with TCA that can taint wine. It's creating a movement toward screw top and synthetic wine closures. But are your customers ready to part with tradition?...more >>

The so-called "final rule" might be only the beginning of a new chapter in restaurant labor management. In this article, we explore what it means to your independent restaurant and how you might navigate compliance....more >>

Using our quick-service restaurant employee training program templates is a fast and easy way to save yourself hours and hours of researching, organizing and writing your......more >>

Show you're serious about workplace safety and accident prevention by providing your employees with a kitchen safety checklist. Follow these steps to develop this important document and implement this beneficial plan....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 >>

There is probably no more likely of potential for grease fires than in a restaurant kitchen. Unexpected grease fires can cause fire suppression systems to trip at the the most inopportune times, like during the Friday night rush. Here are some simple tips that can help your kitchen staff to avoid grease fires...more >>

With current court rulings and Department of Labor regulations, sharing tips with the back-of-the-house staff has become complex, confusing, and dangerous for restaurant owners....more >>

What's it worth to you now? Factors influencing restaurant value in the current market....more >>

With so many different personalities & behavior patterns under your supervision, managing people can be a daunting proposition. Here are some guiding principles to help make the job of managing people easier and more rewarding....more >>

Rarely do you find restaurants that are either all "scratch" or all "pre-made." Most everyone else uses a mixture of the two approaches. Certainly the balance between pre-made and scratch can change over time, but you want to have an understanding of the advantages and disadvantages of each approach. Figuring out the right balance of customer acceptance, kitchen staff and equipment capabilities, storage space, menu pricing and food costs all play a part in whatever combination you use....more >>

Most operators understand the critical importance of the chef position, which explains the level of apprehension, if not the genuine anxiety, that many feel when faced with the task of hiring one. Let's examine what to look for in a chef, and how to best go about finding these qualities....more >>

Ambience is a tricky thing to describe. It's a mood; it's a setting; it's a feeling you get from the surrounding environment. Most restaurateurs know intuitively that their guests seek out the dining experience you offer as much as they seek out your food. Here are a few tips to consider as you plan the ambience for your new startup....more >>