When your cash flow becomes low or turns negative, your survival depends on how quickly and effectively you address the problem. Most restaurants are in this situation today. Preparing a Cash Flow Plan is no longer optional. It's essential!...more >>

It's hard to imagine a restaurant without some form of steam cooking, and there's probably nothing that will get you angry faster than a steamer that goes belly up on a busy Friday night. One of the advantages of a commercial steam cooker -- or compartment steamer -- is its ability to rapidly cook or heat large quantities of food....more >>

Without a backup plan, staff will panic, your blood pressure will soar, service will grind to a halt, mistakes will be rampant, and guests' patience will be tested to a breaking point. Here's how to keep your restaurant functioning in the event of a POS problem....more >>

A recent study in China suggests moving your guests outside to dine might be prudent during the COVID-19 reopening period. As we head into the warmer months, here is some advice on effective outdoor seating....more >>

Here is a rundown of state benefits available to your staff. Please note unemployment benefits are governed by state laws, which are subject to change....more >>

Almost everyone has had that dream in which they show up to class unprepared for the exam. All of us fear being unprepared, and for good reason. It creates disorganization, frustration and lost opportunity, and can be costly....more >>

While handwashing seems like such a simple food safety practice, when done frequently and properly, it is the most effective sanitation measure in the restaurant. Spreading a foodborne illness is no way to get your new concept off to a good start, and it can bring down an established concept overnight....more >>

Join us for a very eye-opening and insightful webinar as Juan speaks openly on the systems, processes and practices he and his management teams use to control every aspect of their food production process....more >>

Coaches and effective managers have two things in common. One, they talk to their team about their performance regularly. Two, they use describing language. They describe what they see and what they would like to see next. Don't be a cheerleader. As a manager, going around the workplace saying Ra! Ra!- is not an effective way to run a restaurant. Instead, learn to talk like a coach....more >>

For some operators, "Happy Hour" means bargain hunters looking for a cheap buzz and free food, but done right, strategic Happy Hour promotions can build guest loyalty and increase sales - particularly with younger patrons....more >>

From my years of opening my own restaurants and those of my clients, here are 10 factors that often contribute the most to the ultimate success or failure of any new restaurant....more >>

Whether your restaurant is full-service, quick-service, or even primarily delivery or take-out, ultimately you are serving a customer. Creating a culture of service in your concept ensures that everyone on the team is looking out for their experience, whether they are dining on-premises or at their kitchen table....more >>