If you've ever wondered how your bottom-line "Net Income" compares to other restaurants, here's a quick and usually very reliable way to evaluate any restaurant's profit-potential....more >>

Most franchises succeed because they offer proven recipes, training, marketing, purchasing, legal, accounting, and brand-name recognition to their franchisees. The best pizza doesn't always win. The best-run business does. A well-run independent pizzeria is a beautiful and profitable thing....more >>

Ever wondered how to seamlessly onboard and train your restaurant staff without the hassles of starting from scratch? Learn how utilizing pre-made resources can save time, money, and reduce the trial-and-error often associated with creating training material from scratch....more >>

Since the sales price of a drink is hinged to the serving portion of alcohol, if the portion size fluctuates, so will the drink's profit margin. Implementing an effective strategy to strictly control portioning is a crucial aspect to protecting your profit margins....more >>

When Sonna and Tim Ryan, Owners of The BBQ Joint, decided to close their restaurant for the holidays they planned ahead to mitigate the dreaded financial hit but the result turned out better than anticipated. Everyone, even the customers, appreciated the time to be with family, reset and rejuvenate....more >>

There are lots of situations restaurant managers don't like and one at the top of the list is being caught in a rush and not having enough people on the floor. I personally know the feeling and agree ...more >>

Over 600 restaurant owners responded to our most recent industry survey and all indications are that many of them are tossing and turning at night because of concerns over finding and keeping enough q...more >>

What is it that keeps guests returning to your restaurant? Lots of restaurants serve good food and give good service. But those that differentiate themselves keep their guests coming back for more. Find plenty of practical ways to make impactful impressions on your guests to get them to return again and again....more >>

A short and concise overview of employer and employee obligations regarding U.S. tip income. References applicable IRS forms and publications....more >>

Although there are very few "absolutes" in the restaurant business, if there is one this it is. Increasing inventory turnover means lower food cost. Period. Every time we've seen operators reduce their inventory levels, thereby increasing inventory turnover, their food cost goes down. Find out why and how you can this in your restaurant....more >>

The Prep Cook Training - Trainer's Notes is a guide to cover all aspects of the training of a new hire to empower them to provide exceptional food for your guests....more >>

Everyone on your kitchen team should understand the importance of effective inventory rotation. First In, First Out is an essential and easy-to-follow inventory practice that will prevent unnecessary food waste, save money, and ensure that your guests always receive fresh, high-quality products....more >>