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View ArticleImproving Staff Morale
As the leader and manager of your restaurant, putting a good face forward is essential. All staff morale issues are trickled down from the upper-ranks. To put this bluntly, your staff is a mirror of...
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Performance Reviews
Here's a quick thought on performance reviews.Instead of filling in the boxes with all of the things that the employee has done wrong since their last review, what if you outlined everything they need...
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Dealing With Angry Customers
Angry customers are a fact of life in the restaurant business. Don't take it personally, it happens to the best of us. Many times it's not your fault, sometimes it is, but it always has to be dealt...
View ArticleDo You Need A Restaurant Management Degree?
Short answer: It doesn't hurt!I'm sure that you knew that already, right? Here's the long answer. Restaurant management cannot be taught in the classroom. You can learn how to calculate food cost,...
View Article5 Ways to Improve Food Cost
Managing food cost is a pillar of any successful restaurant. Food cost usually takes up a third of a restaurants expenses, and narrowing it by a tenth of a percentage point is great savings over the...
View ArticlePlanning Your Shift
An idiot with a plan can beat a genius without a plan any day!Every shift brings new challenges for restaurant managers. People call in sick, equipment breaks down, customers complain, what can you do...
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The Three Methods To Build Sales
Sales heal all wounds.Yeah, I said it. You can send dozens of pounds of food to the garbage, or have ten too many people on the floor if you have phenomenal sales. While this certainly isn't an...
View ArticleSimple Teamwork Exercise
Tell your dishwasher to take the day off.There you are, end of post.It could be, but I should probably elaborate. Pick a closing shift that is traditionally your slowest, and have your dishwasher take...
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