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Articles

Hiring Your Key Restaurant Employee: The Manager Jan 25, 2012: Q&A with Anand Gala about his experiences and what he thinks the best qualities are to look for when hiring a successful restaurant manager.

12 Keys to Running a Profitable Restaurant Jan 10, 2012: 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.

Nine Details To Look For When Recruiting Restaurant Managers Jan 8, 2012: Richard doesn't like to waste his time or money on the wrong hires and I bet you don't either. Let Richard's checklist help you the next time you need to recruit and hire a new manager for your restaurant.

Five Ways to Effectively Coach the Pre-Shift Meeting Jan 7, 2012: You know you should be doing them daily and you think about implementing them every week. No more excuses as Jeff explores how to run a successful pre-shift meeting.

Can Your Restaurant Survive The Departure of Your Head Chef ? Jan 6, 2012: If you are unfortunate enough to lose your head chef, whether it be a termination, the chef quitting, or the chef moving on to a better opportunity, there are several potential problems they could leave you with and several considerations you may have never made. Brandon takes you through them.

The Good Boss: Insights for a Healthy and Productive Workplace in Challenging Economic Times Dec 23, 2011: Some people work to live and others live to work. Either way, you likely have a boss. Does your boss have any of these characteristics?

5 Critical Errors Your Staff Are Making That Drive Your Guests to the Competition Dec 12, 2011: Unfortunately, there are hundreds of ways you can negatively impact your guests. That's the bad news. The good news: Darren boils it down to the five big ones you must seek to avoid.

The Reindeer Remedy: 12 Ways to Encourage Your Employees to be a Rudolph this Holiday Season Nov 30, 2011: All you want this holiday season is a sure-fire way to increase your profits. Just wishful thinking? Not necessarily! Authors Cyndi Laurin and Craig Morningstar say the secret to great profits involves a certain famous reindeer and the discovery that your solution may have been right under your nose (a red one, perhaps?) all along.

Smile, It Enhances Your Face Value Nov 29, 2011: John shares the power on the simple, yet effective, smile...

5 Menu & Profit Building Tips for Selling Desserts Oct 18, 2011: Five quick tips on how desserts can be a boost for your business.

Teenagers and Your Workplace Oct 13, 2011: It's important to know both the legal limitations of teenage workers as well as how to properly train them. Michael shares info and tips...

Restaurant Manager Interview Guide Oct 10, 2011: Brian has assembled a guide to assist hiring managers in asking the questions that will leave them with something more than a good or bad feeling after an interview.

The Myth of Work/Life Balance: Seven Ways to Rethink Your Approach to the Daily Grind (and Get Happier in the Process!) Sep 30, 2011: If you've been killing yourself trying to achieve daily work/life balance, Jon Gordon warns that it may be a pipe dream. He offers up another (better) solution.

Quick Service Restaurants Need to Take a Fresh Look at Gen Y Sep 28, 2011: Quick Service Restaurant (QSR) consumers have more choices than ever, and are regularly being inundated with marketing and promotions from brands trying to convince them to eat at their restaurants. In this environment, standing out from alternatives is no easy task, and QSRs need to raise their game in order to connect with consumers.

Tackling Workplace Violence Sep 21, 2011: Workplace violence is one of the most significant detriments to the American workplaces costing businesses more than $70 billion a year and leading to the loss of about 600 lives. Michael provides the basic steps to address and minimize violence in your workplace.

Generation Y Pitfalls Sep 15, 2011: Jeff hits on three service pitfalls that often occur with gen-y staff. Chances are these potential snafus are happening in your restaurant. Jeff offers quick coaching advice for dealing with each.

Drinking the Kool Aid Aug 25, 2011: Is your team drinking the company "kool aid"? Do they go the extra mile for your customer? Richard tells a story...

Four Corners -- Planning Your Restaurant Day Aug 11, 2011: Even though a day in the restaurant business can be wildly unpredictable, that does not mean we can't try to plan. Like any manager in any industry, planning your day is a crucial part to being successful. Richard shares what he's developed over the years for planning the work day.

You Must Watch The Cookie Jar Aug 10, 2011: There are many cookies in a restaurant: food, money, supplies and the often overlooked "time". Michael shares tips for keeping an eye on the cookie jar.

Don't Hire LUZIRS - Hire Right Jul 10, 2011: If you follow the steps carefully that David outlines, you'll be doing everything you can to avoid the LUZIRS. Oh, every now and then, one will slip through the process, but you will have screened out most of them long before they get on your payroll.

Don't Give 'Em a Management Entitlement Program Jun 6, 2011: David shares six keys to writing a great management bonus program.

How To Improve Employee Morale at Your Restaurant Jun 2, 2011: Managing restaurant employees is a business in itself. From coming in late to scheduling conflicts, your restaurant can't afford to mismanage its employees. Matt shares some key tips.

The 5-Hour Restaurant Work Week: Work Less, Make More and Have a Life, Too May 16, 2011: Shocking right -- 5 hours in a restaurant??? Join me as I drill Edmund on just how he has built this formula into his successful restaurant operation.

Hugs Not Drugs - Independent Pizzeria Sets Example to Clean Up Industry May 11, 2011: See how Kingy's Pizza Pub is doing their part to change the restaurant industry's reputation as the leading job sector to abuse drugs and alcohol.

David Meets Goliath: A Contest to Attract and Retain Employees May 2, 2011: Maren serves a wake up call to independent restaurant owners who haven't considered new recruitment and employee retention strategies. The facts are that there will be continued increasing competition for professional foodservice labor at every level and all segments. Maren suggests a handful of ways to compete.

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