Recent Articles

Member Content Q&A: Lying About Reservations
Oct 14, 2011
Member Content Teenagers and Your Workplace
Oct 13, 2011
It's important to know both the legal limitations of teenage workers as well as how to properly train them. Michael shares info and tips...
Member Content Cooking with Chile Peppers: Myths, Misconceptions, and Realities
Oct 7, 2011
Although the chile pepper is very versatile and can be used for several purposes, there are many misconceptions in the culinary industry about how chile should be used. Chef Reed helps clear things up.
Member Content Restaurant Failures: a "Structural Reluctance" To Listen
Oct 6, 2011
Einstein said it best: Insanity is doing the same thing over and over again and expecting different results. Even with the best training from the best culinary and business schools and with every good intention, everyone needs help in today's ultra competitive business marketplace.
Member Content Put more butts in seats by engaging your customers: Why Foursquare, Yelp, Groupon might not be the answer
Oct 4, 2011
Given the incredible value of existing customers, restaurants need to own these customers not only to unlock their value in the form of referrals, repeat visits and positive reviews but also because just relying on other networks like Groupon, Yelp and Foursquare etc. can have disastrous consequences.
Member Content Top Four Restaurant Injuries
Oct 3, 2011
Restaurant injuries not only cause pain to workers, they can also be a strain on operational budgets. By understanding the most frequent restaurant injuries, restaurants can prepare for incidents so the proper treatment is ready if an accident were to occur.
Member Content The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
Member Content The Myth of Work/Life Balance: Seven Ways to Rethink Your Approach to the Daily Grind (and Get Happier in the Process!)
Sep 30, 2011
If you've been killing yourself trying to achieve daily work/life balance, Jon Gordon warns that it may be a pipe dream. He offers up another (better) solution.
Member Content Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011

People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
Member Content The Power of Suggestion
Sep 28, 2011
Top restaurant managers share the suggestive selling secrets that yield both sales and guest satisfaction.
Member Content Quick Service Restaurants Need to Take a Fresh Look at Gen Y
Sep 28, 2011
Quick Service Restaurant (QSR) consumers have more choices than ever, and are regularly being inundated with marketing and promotions from brands trying to convince them to eat at their restaurants. In this environment, standing out from alternatives is no easy task, and QSRs need to raise their game in order to connect with consumers.
Member Content My Name is Jack and I'll be Your Servant For the Evening
Sep 28, 2011
Member Content 8 Do's & Don'ts of Twitter for Restaurants
Sep 28, 2011
Restaurants are using Twitter as a cost-effective way to connect with their customers and improve their profits. Here are some basic twitter rules to get started.
Member Content 10 Ways to be an Indispensable Media Source
Sep 28, 2011
What separates people who are masters at generating publicity from those who aren't? Joan shares 10 ways to make yourself indispensable to reporters, editors, freelancers, broadcasters, bloggers, ezine editors and all new media.
Member Content Q&A: Strategies & Tips for Managing Costs
Sep 27, 2011
Member Content Kitchen Insecurity
Sep 23, 2011
Quick question - which single person is the most important to a
restaurant's success?  Who can bring a restaurant to its knees faster
than any other position? You know the answer -- the executive chef,
a.k.a. kitchen manager.
More Articles >>