Hope for the best and be prepared for the worst.It's good advice when attempting to tackle any challenging project, but it particularly applies to restaurant buildout projects....more >>

For three operators, post-pandemic success means letting numbers, rather than feelings, drive decision-making; making the customer experience as positive as can be; being generous when and where you can; learning from mistakes; and finding novel ways to promote their businesses....more >>

There are two key decisions when laying out a menu -- the presentation and the way the menu is categorized. Presentation The menu presentation is its style or format. It can be a postcard style (on...more >>

We recently conducted a survey in which we asked our members to tell us about their greatest marketing accomplishments. We were amazed at some of the creative ideas they came up with to increase their sales and promote their restaurant. Here are some of their responses...more >>

Never has owning an independent restaurant been as stressful. In this article, operators share advice about how they are taking care of themselves and their staff....more >>

Sober Curious? There is a growing market for cocktails sans booze....more >>

While a number of municipalities, counties, and states have banned smoking in public places, many restaurateurs still have a choice whether to allow smoking in their establishment. In this article the author explores puffing policies from the perspective of the health of your business....more >>

Remind your restaurant staff of these important guest factors......more >>

How do you know if a food is considered "prepared" and how does this affect its taxability? Small details about how food is sold or prepared change its level of taxability. Understanding these different aspects will ensure restaurants and grocery stores are compliant....more >>

Ordering, usage, and proper storage help to keep your restaurant's bread at its best. Here are some valuable tips for keeping your bread products fresh and waste free...more >>

While third-party delivery offers independent operators many benefits, there are serious concerns to consider, most notably cost. How should restaurant operators think through this decision given the current trends to reduce risk while maximizing the benefits of third-party delivery?...more >>

While you can't cost control yourself to success in this business, I've seen plenty of restaurants bleed to death (literally) not because of bad food or poor service but because they didn't have a clue about safeguarding their inventory and controlling their costs....more >>

HCEC Student plan information page...more >>

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

Accurately calculating your restaurant's food cost is critical, and fortunately, it's not complicated. Chef Omar Pereney walks you through the food cost formula step-by-step to arrive at an accurate cost of goods sold....more >>

Obtaining and using a U.S. Small Business Administration (SBA) loan for restaurant startup funding is a complex and arduous process, but potentially valuable to grow your business once you've gained experience and a track record....more >>

Six years ago, this magazine published an overview of nine interior design trends that were making their mark on restaurants across all price points. So how different could cutting-edge restaurant design be in 2019 compared with 2013? Let us tell you: plenty different!...more >>