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By David Scott Peters I just finished teaching one of my semi-annual three-day workshops and in the room we had five people who were opening restaurants. It was great to have so many people there [...]

By Chef Willis Getchell, M.Ed, CEC Fish Farming is one of the fastest growing forms of food production in the world. Nearly half the seafood eaten around the world is farm-raised. A burgeoning [...]

Everyone has a phrase that when they hear it, they just want to go nuts. For me, there are four phrases that are like nails on a chalkboard. And I probably hear one of these phrases on a weekly [...]

Once you start using systems, your job is to hold your management accountable. As I’ve explained in previous posts, the secret to it all is checklists that keep your team on task and [...]

By Sandy Korem A restaurant has downtime every day and if you want to bring in a big profit revenue stream, catering is your answer. I have owned an off-site catering company for 20 years and in [...]

By David Scott Peters As you plan for the year ahead, there are many tools you can use to influence purchasing behavior of customers in your restaurant. Here are 5 easy things you can do to your [...]

By Michael Attias How important are the holidays to your sales mix? I know for many readers the combination of groups reserving tables and private party rooms for holiday parties, as well as full [...]

When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]

When food costs rise, profit margins sink and restaurant owners must take action. Last week, I outlined one of two simple tools you can use to lower your food costs, the key item report. This [...]

When food costs rise, profit margins sink and restaurant owners must take action. And one vital solution is the key item report. The key item report is a daily tracking tool that puts the [...]