Management & Operations

So, it’s your dream to own a restaurant? Maybe it’s a shaded outdoor cafe, a corner sandwich shop, a bustling brew-pub or the next Michelin Star experience? Owning a restaurant may seem glamorous, but the reality is it requires major personal and financial sacrifices. This post provides an honest look...

Waiters and waitresses are the lynchpin that holds together the full-service dining experience. They are the face of your restaurant and the primary determining factor in whether a guest dines with you again. What is Expected from a Restaurant Server? In a table-service setting, the servers play a crucial role...

With the promise of great margins and happy customers, more restaurants are interested in serving alcohol. This short guide will clue you in on what you need to know before you commit to selling beer, wine or spirits in your restaurant. Topics to Cover: If serving alcohol is right for...

For any restaurant to achieve success, efficient and well-run kitchen operations are absolutely essential. The kitchen is the heartbeat of the business, responsible for executing the menu, controlling food costs, and ensuring superior quality and consistency for guests. Effective kitchen management requires a multi-faceted approach that covers everything from staff...

In the restaurant industry, maintaining a clean and pest-free environment is crucial for the success and reputation of any establishment. According to the National Restaurant Association, a staggering 90% of pest infestations occur in commercial facilities, including restaurants. This alarming statistic underscores the importance of implementing effective pest control strategies...

Restaurants and bars are subject to periodic surprise health inspections by local authorities. Failing an inspection can have serious consequences, from damaging your reputation to fines and temporary closures. As a restaurant owner or manager, it’s crucial to understand the health code standards, common violations, and proactive steps to ensure...

Behind the kitchen doors of restaurants nationwide, roughly a quarter of the food prepped and portioned gets tossed in the trash. For a typical 200 seat establishment, that can translate to $200,000 or more in ingredients wasted annually. Food waste presents both an economic and sustainability challenge to the foodservice...

Is cell phone use out of control in your restaurant? Are customers being ignored, mistakes being made and overall service degrading due to distracted workers? Do staff members become confrontational when told to put away their phones? This article will provide you with a practical cell phone policy to combat...

The host or hostess is the first person customers interact with when arriving at your restaurant. They play a crucial role in creating a positive first impression and setting the tone for the entire dining experience. What Is Expected from a Restaurant Host? The role of hosts and hostesses is...

In today’s diverse workforce and dining landscape, it’s essential for restaurant managers to craft a grooming and dress policy that promotes professionalism while being inclusive and sensitive to individual preferences and identities. This guide aims to provide a framework for creating a policy that strikes a balance between maintaining high...