The Centers for Disease Control and Prevention has reported that handwashing is the most important method of preventing the spread of pathogens that cause foodborne illness....more >>

The position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role....more >>

Gift card sales can provide a "significant" boost to your cash flow, especially during the holidays! And the great thing is this - unlike food and beverage sales, where 25%-40% of the collections have already been spent on product cost, gift cards are paid for well in advance, which means 100% of the cash is yours to use until the card is redeemed....more >>

It's not a big spending regular or a local business that regularly calls in large to go orders. In fact, you probably haven't even met them and likely, they haven't stepped foot into your restaurant....more >>

You might have read the news high-profile chefs, restaurateurs, and legislators are pushing business interruption insurers to cover losses due to COVID-19. What are your chances of your claim being approved? An experienced insurance litigation attorney breaks down business interruption insurance as "red-, green-, and yellow-light" policies....more >>

When your restaurant gets busy, and your section starts filling up, it's easy to get tunnel vision. After all, you have a lot going on, and your guests are depending on you. However, if you get too focused on your tasks, it's easy to miss opportunities or, even worse, neglect a guest. There is a simple but extremely powerful practice that will improve the level of service and hospitality that you offer your guests. It's called the Circle of Hospitality or the 10-4 Rule. This practice will dramatically raise your restaurant's guest experience and, as a bonus, can help you earn more tips! Watch this video to learn how to use the Circle of Hospitality on your next shift. Learning Time: 3 minutes 29 seconds...more >>

Your restaurant's guests want consistency in their dining experience. When they order their favorite dish, customers expect to eat the same delicious meal they remember from their last visit. Recipe books are a key to consistency in the back-of-house. Menu items should come out tasting the same, no matter who is preparing them. Not only that, but you cannot maintain an accurate food cost if your recipes are not being followed correctly. Utilizing recipe books is fundamental in keeping the guest experience consistent and maximizing profitability....more >>

Join hosts Chris Tripoli and Barry Shuster and their guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts. Corner Booth is a production of RestaurantOwner.com and its official magazine, Restaurant Startup & Growth. So grab your favorite beverage, have a seat, and listen in!...more >>

Explore how you can leverage user review sites to boost revenue, engage customers, and improve concept performance and execution. We also look at how independent operators, like you, have streamlined managing their restaurant's online reputation....more >>

It's no secret that the Department of Labor is targeting the restaurant industry with increased scrutiny of their human resources practices. How well will your restaurant do if the DOL starts investigating your own HR compliance? Join us on March 22 to learn how well-intentioned independent restaurants like yours get easily tripped up by accidental violations of employment laws and how you can prevent the expensive costs of government fines, penalties, and lawsuits....more >>

Here's what happened when Shila Morris, the CEO of SqueezeIn, after she started tracking their Prime Cost in each of their 6 restaurants every week....more >>

Tip pooling has been in our industry for as long as we can remember. But does that mean it is for everyone? Moreover, if you currently utilize tip pooling in your restaurant, be sure it is set up correctly, or you could find yourself drowning in back pay and fines...more >>

Hiring isn't child's play. In the typically high-turnover restaurant business, the pressures can be crushing. In the fray, you can easily lose sight of the legal issues, which frequently bite new restaurateurs who lack hiring experience and are uninformed about the relevant laws....more >>

Culinary and hospitality educator Cary Snow shares his view on developing the next generation of minority hospitality leaders....more >>

Have you ever been out to eat and been ignored once you paid the check? When you think about the place where that happened, do you feel anxious to return? You know the cliche‚ that you don't get a second chance for a first impression. It is also true that the quality of your last impression may well determine if you get a second chance at all....more >>

Relatively recent changes in federal law provide advantages of Chapter 11 bankruptcy that were previously out of reach for many small businesses due to the complexity and expense....more >>