Michael and Kimberly Manning are not people who shy away from challenges -- which meant they were prepared for whatever 2020 had to offer....more >>

As soon as you become multiunit -- even just going to two restaurants -- all of a sudden you need to be able to use systems and methods of measurement that are of an entirely different nature....more >>

Creating and communicating a mission statement to your employees will immediately result in positive changes. See how a mission statement can even take the stress out of disciplining employees...more >>

As if the restaurant business was not hard enough, complying with IRS tip reporting rules is one of the most difficult and annoying tasks facing restauranteurs! This is truer today than a decade ago as the IRS is accelerating its efforts to capture previously lost revenue in the form of income and FICA tax. As a restaurant owner you should therefore be aware of your responsibilities regarding the reporting of your employee's tips....more >>

After struggling for three years with insufficient financial reporting and credit card processing requirements, Robert Newman, the owner of Perks Cafe, made the wise decision to upgrade to an integrated system. The change exceeded his expectations....more >>

Reinventing the Wheels... With the right attitude and a willingness to own your digital customer experience, you too can turn the third-party delivery apps into customer recruitment tools and get your message "on a roll"....more >>

Creating your first wine list can be a daunting task. Not only is the selection process difficult, but once you decide on your wines, how do you present your list so that the guest can understand your selection? Here are some truly great tips to help you get started...more >>

Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money....more >>

The traditional table touch, "How is your meal?" - has always been a staple of hospitality. But now, as much as 60% of restaurant orders are for off-premises. So how can you provide that same level of care and attention? In the past few months, we've had several members tell us about their overwhelmingly positive experiences with the guest feedback app, Ovation. In addition, Ovation was rated the #1 feedback tool in our 2021 Independent Restaurant Technology Survey....more >>

Running a kitchen efficiently is a common goal for all foodservice operations. The issue, however, for most kitchens is maintaining a high level of quality without preparing all components of a dish from scratch....more >>

It's been said that 25 percent of restaurant employees are honest all the time, 50 percent are honest most of the time and the remaining 25 percent are dishonest to the core and will steal from the house anytime they have the opportunity....more >>

Explore methods to stretch your limited dollars during the startup phase. The difference between success and failure may be established by your ability to efficiently leverage your financial resources during the pre-opening time frame....more >>

I realize that I may be trifling with a religious tenet of modern restaurant management here but we are squarely in the age of service and I must point out an unpopular truth - suggestive selling tech...more >>

In this article, we review ways to manage rising labor costs. They might not all work in your operation; however, our goal is to help you look at this pressing operator issue from a perspective you might have overlooked....more >>