Experienced wait staff have a unique style of guest interaction that is repeated over and over each shift. However, the more successful of these seasoned pros has learned to adapt their style to meet guest expectations....more >>

If you are a non-chef owner or manager, the more you understand about the cooking process, the better able you will be to have productive discussions with your kitchen crew regarding their craft. Here are some valuable tips for choosing the right cooking oil for your signature dishes...more >>

Mike and Theresa Adams, owners of the Kountry Kitchen in Ramona, California have built a stronger bottom line by taking their loyalty program in-house. They foresee steady growth and systems improvement while they focus on taking care of their employees who in turn take care of their customers....more >>

Finding good restaurant employees has always been a challenge; however, as the economy heats up it could become even more daunting to find high-quality employees. This article explores 14 ways to assist you in sourcing and retaining great hires by implementing standard, consistent and simple hiring steps....more >>

Food cost control isn't just a kitchen responsibility. The front of the house, by way of prep work and self service, can influence your food cost more than your realize...more >>

This month's article features two items supplied by the Idaho Potato Commission. Author Chef Tom Bruce of Central Coast Food & Beverage created the recipe mapping for these dishes....more >>

With typical catering check averages hovering at two hundred dollars or more, catering represents the best chance of making up for lost sales. Learn why more chain operations have big catering plans for 2010 and why you should too....more >>

According to virologists and ventilation experts, COVID-19 can remain airborne for a few minutes to a few hours, and it can be pulled into the HVAC system and distributed throughout the entire restaurant. On this recorded video podcast you'll learn about the science and what you can do in very practical terms to significantly reduce the spread of airborne pathogens and viruses in your restaurant....more >>

No discussion of creative menu development would be complete without looking at the power of tabletop merchandising -- the table tent -- alternately loved and hated by operators in every segment of th...more >>

A Dose of Healthy Reality. With a restaurant labor shortage, not offering health care benefits might no longer be a sustainable option....more >>

The best way to deal with problem employees is to solve small problems before they get bigger. When managers ignore small issues, the situation inevitably gets worse. Then, when you've finally had enough and DO call them out, they're often frustrated and claim you never made expectations clear. But with timely, direct, constructive communication about their performance, expectations and standards become clear, and you give them the opportunity to get back on track. This video will show you how to tell if an employee's performance is ultimately fixable or whether it would be best to let them go....more >>

Learning the procedures and systems in a new job can be difficult, but you can make a new employee's transition from rookie to knowledgeable staff member by remembering the mind-set of a new employee....more >>

In a restaurant, the dish pit really is the heart of the kitchen. If dishes and cooking utensils aren't pumping in and out efficiently, you will have a big problem. The kitchen will slow down, wait times will increase, and no matter how good the food is, your guests will leave disappointed. Every restaurant has a three-compartment sink, and everyone in the restaurant should know how to use it. Ensuring the kitchen runs effectively is key to an excellent guest experience, and the guest experience is everyone's responsibility....more >>

Amid a pandemic that altered what the concept of hospitality could look like, the concept of digital hospitality proved to be transformative. Restaurants that had mastered (or quickly pivoted to) digital hospitality had a better year than those who started from scratch with tasks like building out a website, initiating delivery or online ordering, and cultivating community connection over social media....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 >>