Marketing is often the red-headed step child of a restaurant. For many, marketing is a reaction, mostly too late, to a slow down in business. Michael talks about having a plan to keep you focused and to help you end up with winning promotions for the next year.

How to look deeper into the Cost of Goods Sold calculations and take back control of your checking account and improve the bottom line.

Have you ever found yourself utterly displeased with a manager who is meeting the minimum expectations? David's "12 keys to Running a Profitable Restaurant" will get you past this roadblock.

With so much interest and money riding on food, it is extremely important for restaurateurs to develop trends that positively impact customers - including an interior design that appeals to potential customers.