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  The restaurant prime cost formula is the most important calculation in your restaurant. I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring [...]

A restaurant manager log is a useful tool to improve communication in your restaurant and to better hold your management team accountable. The improved communication that results from the manager [...]

One of the greatest challenges with a manager log of any form is the misuse of this very important legal document. Here are some of the most common misuses: The Bitch Session! Often managers feel [...]

Let me help you find your next restaurant managers. To do this I want to point you inside your four walls. Look to your line employee ranks, which is optimal for several reasons: 1) You have [...]

By Willis Getchell, CEC, M. Ed. Food cost can be the 600-pound gorilla sitting in the corner of your operation, demanding constant attention. After you’ve priced your menu effectively, checked [...]

By David Scott Peters One of the key lessons I’ve learned over my years in the restaurant business is that not everyone works for you just for money. Money is a factor, but people are looking for [...]

By Willis Getchell Although I spend most of my time in the back of the house, I spend a fair amount of time eating in restaurants. We all know that the reputation of a restaurant can be made or [...]

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 [...]

I tell all the restaurant owners I meet: You need help. You cannot do everything we teach on your own. And really, it’s pretty simple to say, “I need help.” The challenge is getting the help. [...]

Independent restaurant owners invited to learn ways to cut costs and increase sales Controlling the Most Important Number in Your Restaurant… Prime Cost with a focus on Labor Costs Presented by [...]