In a recent RestaurantOwner.com survey owners and managers agreed that most restaurants needed to improve in the areas of training and developing staff, holding people accountable, and motivating and encouraging staff....more >>

In a recent RestaurantOwner.com survey owners and managers agreed that most restaurants needed to improve in the areas of training and developing staff, holding people accountable, and motivating and encouraging staff....more >>

Receiving is an area where the combination of poor systems, carelessness, mistakes and good old fashioned greed adds up to big losses for many restaurants. If you have solid controls everywhere else, but are lax about what happens at your back door, chances are high that it's costing you plenty of money. Learn how to control your back door and receive your deliveries the right way....more >>

Everyone knows that the menu is a critical component in any restaurant. But many operators either underestimate or don't realize the profound effect the menu will have on their profitability. Start profiting today from these 13 proven menu tactics....more >>

Hands down the biggest challenge today for the vast majority of independent restaurants is recruiting, attracting and retaining a sufficient number of quality employees (In some cases even any employe...more >>

As states allow the gradual reopening of on-premises restaurant dining, guests remain wary of taking a seat rather than grab and go. According to a national survey of 1,800 consumers, 37% percent of diners are extremely or very worried about getting sick from other customers if they eat a meal inside a restaurant....more >>

Stress is part of life. We can't avoid it, but we can learn to manage it. In this article, operators offer advice to startup restaurateurs on how they keep calm in a business that coined the term in the weeds....more >>

There are few businesses as competitive as the restaurant business. Gathering "intel" is necessary when competing for brand awareness, guest traffic, and repeat patronage....more >>

Restaurant kitchens can get chaotic and stressful. That's why it's crucial to be prepared and organized on the front end of every shift. A line check is an essential tool for every station in the back-of-the-house to ensure everyone is ready, and the kitchen is set up for a successful shift. With station-specific line checks, the entire kitchen knows what is prepped, where ingredients are, and that they have enough tools and serviceware to get their jobs done. Learn how line checks can improve communication, enhance teamwork and ensure everyone's station is equipped to handle a busy shift....more >>

When Loyd and Jackie Tyler, owners of the Bouncing Log Cafe, needed to find new customers and create 'buzz' for their rural restaurant they found Facebook's boosted posts was the most effective way to go....more >>

The Prep Cook (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 receiving dock or back door is one of the most vulnerable areas in your restaurant. The potential to lose money during the receiving process is great. Implementing and executing a good receiving system takes some training but it's a high-return activity that is WELL worth the effort....more >>

Putting the breaks on break-ins. If restaurants have not suffered enough during the pandemic, an increase in burglaries has created additional grief....more >>

Oscar & Ashley Cavazos, owners of the La Finca Chiquita, recognized the need to update their website with a user-friendly job application and catering request form, the time saved screening applicants and the additional sales generated has been well worth the effort....more >>

Music licensing fees are a cost of doing business for many restaurants....more >>

Ordering wine by the glass is now an expected option by restaurant patrons. Offering too many choices however, can present challenges. Learn how to evaluate the benefit of a wine preservation system when considering wine service for your startup....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 >>