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By Jenny Brooks Is the salmonella issue hitting your restaurant? Are your customers asking about your salsa (fresh pico de gallo), questioning your ingredients, asking about your food suppliers? [...]

From an IRS-Issued News Release WASHINGTON — The Internal Revenue Service announced an increase in the optional standard mileage rates for the final six months of 2008. Taxpayers may use the [...]

Authored by Fred Langley So many servers are afraid to make suggestions because they don’t want to seem pushy. Address this attitude by pointing out that you want your guests to have the best [...]

That’s right, the video blog is back! Today’s post is about not letting challenges stop you dead in your tracks and what successful people do instead. If you’re ready to take [...]

Authored by David Scott Peters That’s right! FREE! Last night we conducted our first-ever FREE Roller Coaster Hot Seat Telephone Coaching Session. Me, Restaurant Expert David Scott Peters, and my [...]

Authored by Tracy Yandow, The Manual Solution The challenge. I have a challenge for you. Try to eliminate the word “but” from your vocabulary. When speaking with employees and co-workers, [...]

Authored by David Scott Peters The FDA is updating the list of areas deemed safe from where restaurant owners can get their tomatoes and it now includes: Alabama Alaska Arkansas California [...]

Authored by David Scott Peters The FDA is updating the list of areas deemed safe from where restaurant owners can get their tomatoes and it now includes: Arkansas California Georgia Hawaii North [...]

Authored by David Scott Peters Talk about crisis waiting to happen, this is it! If you’ve sidestepped the recent salmonellosis crisis up to now, it’s time for you to face it head on. [...]