Chemical Safety and the KitchenAug 5, 2011
When tasked with thinking about the safety restaurant hazards of a restaurant, many will first think of items such as food handling, slips, falls and cuts. However, it is an often non-cited item that presents one of the greatest risk-chemical handling. Michael shares a list of hazards as well as protection tips.
Has Service Lost Its Importance? Jul 27, 2011
Ian knows service. But he's not sure it matters anymore. You'll enjoy his storytelling in this piece. And don't forget to give him your feedback...
Ready for the Holiday?Jul 26, 2011
Make your holiday menus TODAY! Don't wait until a client calls and you have to give them a delayed response. Another caterer who is prepared might book that party because you weren't ready. Sandy shares 5 tips...
Customer Service Debrief Helps Us Learn from Mistakes and SuccessesJul 25, 2011
There is a lot that we can learn from both success and failure. Are you debriefing to find the core reasons? See why Shep says you should be.
Q&A: What Culinary School Is Good For My Son?Jul 21, 2011Dirty Restrooms Lead to Lost BusinessJul 20, 2011
Ninety-four percent of U.S. adults would avoid a business in the future if they encounter a dirty restroom.
What You Can Learn About Social Media from the Food TrucksJul 20, 2011
The food truck business has replaced the days of the mobile dog cart and ice cream man. Today food trucks literally have a full restaurant kitchen inside the truck. One thing the food truck business has going for it is the use of social media sites, particularly Twitter, to freely promote and advertise their business.
Competing on Service: Eleven Ways to Beat the Competition by "Hugging" Your CustomersJul 18, 2011
Today's small business owners must understand that their business is not about 'me'; it's about 'them': your employees and customers. Making cuts to employee perks or customer service perks is not a long-term plan for survival. You might not always be able to slash your prices lower than those of your competitors, but you can make the experience of doing business with you superior to all others. Never be afraid to take your customer service up a notch!
Q&A: Pre-Shift MeetingsJul 18, 2011Top Financial Considerations for Restaurants to Consider Before Participating in Internet-Based "Daily Deal" ProgramsJul 11, 2011
Internet-based daily deal programs have created a coupon culture to be reckoned with. While the ability of these programs to attract new customers is tempting to many independent restaurant owners, there are important financial impacts to consider before signing up.
Don't Hire LUZIRS - Hire RightJul 10, 2011
If you follow the steps carefully that David outlines, you'll be doing everything you can to avoid the LUZIRS. Oh, every now and then, one will slip through the process, but you will have screened out most of them long before they get on your payroll.
Is Mobile Ordering Right for your Restaurant?Jul 8, 2011
In a nation filled with impatience, distractions and discounts, smartphone ordering is part of the future of a changing restaurant industry. It may just be the way to capture the next generation of hungry customers--diners who want to enjoy their meals without putting down their smartphones.
The Big Business BusinessJul 8, 2011
Top power-lunch spots disclose techniques for wooing the corporate clients who push restaurant revenue beyond expectations.
Get it Right from the Start - How to Best Train New ServersJul 7, 2011
After you think you have found the right person for the job comes the real test -- training. Amanda shares six steps to ensure the success of your restaurant through the proper training of new servers.
Six Steps to Prevent Back Injuries Jul 6, 2011
Preventing back injuries is a vital aspect of protecting the probability and productivity of a workplace. While no approach has been found for totally eliminating back injuries caused by lifting, here are six quick tips that can limit the probability of injury.
Three Simple Steps to Improve Your Restaurant MarketingJun 21, 2011
Every dollar counts and so Jose lays out how you should be approaching your marketing budget and activities to ensure your hard-earned money is working as effectively as possible.
