There are so many moving parts in a restaurant, it's easy for Front of House staff and Back of House staff to forget they're all working towards the same purpose: to create great guest experiences and see the restaurant succeed. Communication and understanding are key. Make sure everyone's on the same page with order lingo and quality standards. Try cross-training so that everyone knows the restaurant operation from multiple perspectives. This will help foster a positive, collaborative work environment....more >>

Resources for your restaurant surviving and thriving during the COVID-19 crisis. What you need to know right now to ensure your long-term survival....more >>

There are three common reservation challenges you will encounter when taking reservations. Watch this video to learn simple but powerful responses that will allow you to meet your guest's needs without putting an unnecessary strain on your restaurant....more >>

As restaurant dining rooms begin to reopen with limited seating and social distancing concerns, controlling the flow of arriving guests becomes a TOP PRIORITY. Guests queuing up in front of your restaurant will NOT give your restaurant the perception of health and safety....more >>

A successful restaurant depends on a high-performing kitchen, and a high-performing kitchen relies on an efficient dishwashing station. A crucial part of an effective and safe dish pit is making sure that it is set up in a well-thought-out and organized manner....more >>

Do your guests ever feel invisible? If you're not properly acknowledging them, that's very possible! Your guests come in for more than just the food, it's about the entire experience, a big part of which is up to you. Using these three simple rules will help you acknowledge your guests, make them feel welcome and give them the dining experience that will keep them coming back time and time again....more >>

Create some excitement in your restaurant by engaging your customers with this fun and unique promotion. This easy to roll out marketing strategy will reward your best customers and is a great way to foster good will resulting in more frequent visits....more >>

Restaurant employee substance abuse is nothing new. What has changed is the patchwork of state laws addressing employee drug use -- including state legalization of recreational and medical marijuana, increased concern over liability, and a new generation of restaurant employees....more >>

RestaurantOwner.com and ResultsThruStrategy partnered to survey independent restaurant operators regarding their business operations and the various ways they have adapted their business during the 2020 COVID-19 pandemic....more >>

In a recently conducted survey, our members shared ongoing restaurant marketing practices that were the most effective. While some of the practices listed were expected, we did uncover many new and creative marketing activities as well....more >>

There are several different ways to get into the ghost/virtual kitchen business. This webinar features two successful RestaurantOwner.com members who have jumped into the virtual kitchen space but in different ways. Shawn Walchef of Cali Comfort BBQ in San Diego, CA, has opened a virtual version of his Cali BBQ brand in a separate location, so it can serve a different local market. He's renting space from one of the national cloud kitchen companies....more >>

There's nothing wrong with wanting to stay on the culinary cutting edge. Before you introduce a new menu item, here are some pointers on how to do it without disrupting your concept or operations....more >>

The tables are turning. For the better part of the last 20 years, OpenTable has been the dominant online restaurant reservation platform, but the competition is heating up....more >>

Most restaurants handle lots of cash and it ends up touching many hands. Solid check-out controls are a must to prevent your hard-earned dollars from ending up in the wrong pockets. Cashiers and bartenders should never be allowed to take a register reading and......more >>

Several years ago the wireless hand-held POS was introduced as cutting-edge technology, however, although the technology has advanced considerably, the hand-held POS hasn't reached the market share many POS developers had hoped. This article shows how this technology can build sales and increase efficiency in ways you might not have considered....more >>

Reach for an effective startup bar menu. Learn how exceeding guest expectations can keep bodies in chairs and cash in the till....more >>

Tech Talk. The most successful operators always manage costs carefully. Even in the best of times, the restaurant business has tight margins. Now operators are forced to control costs, not just to squeeze a few extra points of profit, but to keep their lights on. Fortunately, there is technology to the rescue....more >>