Among the most important tasks on your opening checklist is training your staff to be proficient in the use of your POS system. See how planning your training can help you avoid a POS meltdown....more >>

In most restaurants, no one impacts the day-in, day-out profitability and success like the person who manages the kitchen. Keeping the back-of-the-house running well requires attention to detail AND staying focused on the big picture. Great managers run an efficient and profitable kitchen and find ways to improve the skills of everyone on their team. In this video, you will learn ten best practices that will take your kitchen management skills to the next level. Discover the key strategies that successful managers employ to ensure smooth operations and maximize overall success. Start adapting these practices into your daily routine, and you'll see how quickly they will impact your kitchen's efficiency, your team's engagement, and your restaurant's profitability....more >>

The Cashier/Order Taker (QSR) - Trainer's Notes is a guide to cover all aspects of a new hire's training to empower them to provide exceptional service for your guests....more >>

What is your Profitability Quotient (PQ)? If you answer "no" to any of the following questions, you could be leaving thousands of dollars in gross profit on the table. 1. Do you have an...more >>

It's enough to make you scream...If it can go wrong, it will-with restaurants as with life. Rather than panic when the inevitable happens, prepare ahead for common restaurant crises, so you can reduce the stress in the moment and weather the storm with confidence that you'll make it through the night....more >>

Bob Rosato saw his restaurants take a massive hit during the pandemic, but the one-time police officer toughed it out, innovated and invested in his people -- and appears to have emerged stronger than...more >>

When it comes to service, everyone talks about the importance of making sure your guests are satisfied. Satisfaction is certainly better than dissatisfaction, but in today's competitive market, satisf...more >>

'I look at everything I've ever done in the years as a spiritual opportunity,' says Chef Lisa Dahl, proprietor of Sedona, Arizona-based Dahl Restaurant Group and its five award-winning restaurants....more >>

Storage is one of those things that doesn't get much consideration during the restaurant design process but is vital to the smooth operation of your restaurant. This article provides some pointers for determining how much storage you need, where to put your storage areas, and how to equip that space for maximum efficiency....more >>

Food and music go hand in hand in a number of concepts. If you're getting ready to plunk down serious money for a sound system and/or music subscription service, this article explores some of your options. It also discusses the legal issues related to music licensing....more >>

Dave Hroncich, owner of the Cafe 808, overcame a number of challenging restrictions at his location with creative design and operational modifications that contributed to the success of his downtown Pittsburgh deli....more >>

A well-stocked and organized Expo station is crucial when a chaotic and stressful rush hits. With the RestaurantOwner.com Line Check Template and Expo Station Diagram, you can be confident that you are prepared for anything your shift will throw at you....more >>

Different concepts can have very different standards, but they don't have to. Whether at a fast-food restaurant or a Michelin-starred restaurant, no guest wants to sit at a dirty table. In this video, you will learn three simple steps that will immediately improve the guest experience in your restaurant. If you give your tables the same attention to detail and level of service as a fine dining restaurant, guests will notice, and it will lead to higher tips....more >>