Tip of the Day

Proper Portioning Make sure to always have a properly calibrated scale. A pound of butter will register 16 ounces if your scale is working properly.

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

Proper Portioning If you run a 30% food cost and over portion by 10%, you will raise your food cost to 33 percent.          

Restaurant Systems Tip Gather the right tools to plan Every restaurant is impacted by the BIG holidays every year, such as Valentine’s Day, Fourth of July and Christmas. Many restaurants have [...]

Handling Customer Complaints From time to time you will have a guest complaint. Your managers must be trained on how to deal with such encounters. Teach the steps below for dealing with a [...]

By David Scott Peters The younger workers of today have different expectations than what you might expect. To gain better control of employee relations in your restaurant, our guest blogger, [...]

By David Scott Peters Are you having trouble with labor costs and retention? Here are my top tips for managing employees: 1. How to hire your ideal employee. 2. How to retain good employees. 3. [...]

By David Scott Peters Point of sale (POS) system is an expensive investment that must be fully utilized for its time-saving and valuable reporting features. Here are a few tips for making the [...]

By David Scott Peters Are you serving liquor in your restaurant? Did you know if you don’t watch prices you may be pouring profits down the drain? Review these tips for more information: 1. [...]

By David Scott Peters Restaurant Tip of the Week Track labor daily Just as you track your sales on a daily basis to see how you are doing and to see if you are on target for your budget [...]