You can revamp your menu, your concept, and your operational methods;however, your location is almost impossible to change, so it's important to get it right from the start. Learn how to determine the right spot for your next location...more >>

Increase the profitability of your restaurant by identifying your operations strengths, weaknesses, opportunities and threats with a targeted marketing plan....more >>

To focus more on growing her group of restaurants and improving the culture, owner Shanny Covey added a human resources and culture director to her team of executives that support the operations of her three California locations....more >>

On their marks, get set...Given the current labor shortage, you might just be happy if you can source and recruit qualified staff. In your haste to fill positions, however, don't shortchange your business....more >>

The Delivery Driver (QSR) final written quiz provides true or false, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the trainee....more >>

The Dishwasher Training - Trainer's Notes is a guide to cover all aspects of a new hires training to empower them to provide exceptional service for your guests....more >>

We have all heard the age-old question, "Which came first, the chicken or the egg?" When it comes to designing a restaurant, a familiar question is "What do I design first, the kitchen ...more >>

Mike and Sharon Corwin, owners of Diner 23, knew they needed to make some changes to their restaurant for profitability to improve. After a thorough analysis of sales trends, labor costs and expenses they implemented changes and validated the numbers....more >>

For many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats....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 >>

You don't need to reinvent the wheel to get world-class training results. In this webinar we'll show you how to use our training templates to easily create effective training programs to improve your staff and your bottom-line....more >>

Participants will learn how to apply simple, yet very powerful customer service and hospitality practices to connect with their guests on a warm, personal level....more >>

Shopping for restaurant insurance? Every restaurateur needs an insurance checklist to ensure he or she has adequate coverage. You should purchase insurance coverage with just as much or even more care than you select your meat, produce or other items....more >>

Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety. The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature Danger Zone." The longer that food stays in this temperature range, the more time bacteria will have to multiply rapidly, leading to spoilage, waste, and worst of all, sick customers....more >>

Productivity on Display... One of the most useful technology tools to measure and track performance is a Kitchen Display System (KDS). In this article, we look at how, when properly deployed, used, and monitored, it can make your operations even better....more >>