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You’ve probably heard plenty of times that the definition of insanity is doing the same thing over and over and expecting different results, yet many restaurant owners find it easier to try [...]

Gearing up and gearing down The difference between making money and losing money in the restaurant business depends on how well you gear up and gear down. Proper planning truly has a major impact [...]

By Fred Langley Oh how I wish achieving profitability was only a simple math problem. But the real issues that hold restaurant owners back from achieving their desired profitability are mostly [...]

Attracting good restaurant employees is one of the biggest challenges for an independent restaurant owner. One of the key lessons I’ve learned over my years in the restaurant business is that not [...]

Theft is a reality of doing business. The more employees you have, the greater your risk. You have to trust people with your cash, product and customers because you can’t do it all yourself, let [...]

By David Scott Peters Your general manager should be your right hand person; the one person you can count on to operate your restaurant the correct way. After all, you can’t be there all the [...]

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 [...]

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. [...]

Here are 13 steps I developed in writing a restaurant schedule to make it fun and effective. With this system you and your managers can write great schedules that satisfy the needs of the [...]