Sheryl describes the third eye as an innate sense of order that is so important in foodservice -- a perceptive awareness that is extremely necessary in dealing with customers and diverting and preventing potential problems.
You know many of the risks associated with your restaurant, but what puts your restaurant at greatest risk? Patrick talks about the two hazards that can most quickly drive your restaurant into peril.
By promoting the sale of liquor alone (mixed drinks, cocktails, shots, etc.) you can start your restaurant down the path to greater profitability almost overnight.
Perhaps the biggest legal liability threat to food and beverage operators is that of harassment complaints by employees and the employer's failure to remedy the same. Brad and Megan shed light on the steps that operators can take to limit liability and promote good human resource practices.
And Sometimes It RainsDec 9, 2009
As President and CEO of the Washington Restaurant Association, Anthony Anton sees a lot of restaurants. While admitting that we're in a downcycle Anton lays out 8 ways you should be proactively thinking about your present and future.
Integrating Your POS with Video Surveillance to Prevent Theft and LiabilitiesNov 24, 2009
Point of Sale (POS) and Video Surveillance systems both serve important purposes on their own; however, integrating your POS system with a video surveillance system can help to prevent several types of losses and/or liabilities from happening to restaurant owners.
Employee Labor Scheduling: Interview with TimeForge.com's Anthony PresleyNov 20, 2009
TimeForge offers a web-based employee scheduling system for restaurants. We spoke with Anthony Presley, the Founder of TimeForge about his business and some of the potential ways it benefits restaurant operators today.
Restaurants Super-sizing Profits by BarteringNov 6, 2009
Conserving cash is always a smart idea. Karen shares how bartering meals in exchange for products and service can help conserve cash and help boost a restaurant's bottom line.
Four Ways To Make Sure Your POS System Isn't Just An Expensive Cash RegisterOct 6, 2009
A common problem among restaurant owners is that they buy an expensive system, but then don't use any of the time-saving and valuable reporting features. David shares tips on how to avoid having your POS just be an expensive cash register.
What Should You Consider When Selecting Point-of-Sale Software?Sep 29, 2009
Randy covers the key factors and software requirements that restaurateurs need to take into account when beginning their POS search.
So You Wanna Open A Pizza Joint?Aug 23, 2009
JBD runs through the guidelines you need to think about when considering starting a pizza restaurant.
Top 5 Restaurant Energy Management System ConsiderationsAug 22, 2009
Affordable lightweight energy management systems have emerged in recent years that match the needs and budgets of even small to medium sized restaurant facilities. Gus shares the details on what to look for.
Tip Pooling: Are You Doing It Right?Aug 12, 2009
It's a hot topic and one that restaurants easily have the potential to slip up on. Michael hits the key points on who is and who is not eligible to participate in tip pooling while also highlighting a recent legal case dealing with the issue.
