Recent Articles in Operations

Member Content Why Every Restaurant Owner Needs an Exit Plan
Jun 17, 2010
When it comes to transitioning from a business, if you fail to plan, you plan to fail. Whether you’ve just started out, are already running a prosperous eatery, or are struggling to get by, an exit plan is a must.
Member Content A Road to Sustainability
Jun 9, 2010

The path to sustainability runs through supplier partnerships, customer consciousness, and staff awareness.
Member Content Marketing vs. Legal: The Battle Over Trademarks
May 28, 2010
"Perhaps the most unappreciated friction that can occur within the ranks of today's foodservice enterprises" says Michael "is that which arises between Marketing personnel and Legal counsel over the cost of legally protecting new advertising slogans."  Michael covers the issue from both angles and hits all the important points to help your restaurant address how to best handle your next catchy marketing lingo.
Member Content 10 Steps to Prepping Your Restaurant for Franchising
May 15, 2010
While most businesses can be franchised, the key question is, should they be franchised? Before franchising your business, consider taking the following steps to prepare your restaurant concept for expansion into new markets.
Member Content Setting the Table Sustainably
May 13, 2010

Setting the Table SustainablyRenewable tableware makes a smart environmental statement.
Member Content Is it Time for an Operating Cost Audit? Tenants Unite!
May 9, 2010

When was the last time you challenged a landlord or property manager about the Operating Expenses or Common Area Maintenance (CAM) charges? Probably not recently or never, right? Dale tells you why you have to...
Member Content 2010 Restaurant Industry Study
May 5, 2010
Americans are dining out more, but still keeping a tight grip on their wallets; restaurants also expected to be pressured by rising commodity costs and still-damaged balance sheets. Read for more interesting findings...
Member Content Tips & Insights for Negotiating Restaurant Space
May 3, 2010
Gary and his team have seen every possible construction-related issue present itself during a build-out, a renovation or a new construction project. He shares tips on how to best deal with these "surprises".
Member Content Shark Bait, Dipping a Toe Into The Tip Pool
Apr 22, 2010
In this article Tom and James answer the key questions of who is and who is not eligible to participate in tip pooling -- an important consideration for your restaurant so as to avoid potentially expensive litigation.
Member Content Eliminating Poor Receiving Habits
Apr 11, 2010

For the average restaurant poor habits represent a whopping 2% of sales. Bill gets into how to avoid the pitfalls. 
Member Content Lessons from the Best Restaurant Chain in the World
Apr 4, 2010
Tim shares a variety of lessons that you can transfer to your restaurant.
Member Content 4 Tips to Site Selection for Restaurant Tenants
Mar 17, 2010

"A good restaurant in a poor location will become a poor business," says Dale. He shares some relevant tips to help you get it right.
Member Content Cut Costs or Cut Bait
Mar 3, 2010

At a time when most operating costs are going up, insurance carriers are seeing more competition and consumers are reaping the benefit.
Member Content Immigration Enforcement to Heat Up - Expanding Targets Include Hospitality and Foodservice
Feb 12, 2010
The probability of an employer being targeted by the government has grown exponentially. The sooner employers start managing risk associated with unauthorized workers, the better they can withstand ICE scrutiny.
Member Content New Year, New Venture
Feb 4, 2010

For as many people as there are in the world, there are that many great ideas for providing a service of some sort and the same is true for a new restaurant or hospitality concept. Donna offers advice on how to start your "BIG" idea.
Member Content What To Expect This Valentine's Day
Feb 4, 2010
Tom shares recent data that shows there may be some light at the end of the recessionary tunnel in the restaurant sector.
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