Sheryl describes the third eye as an innate sense of order that is so important in foodservice -- a perceptive awareness that is extremely necessary in dealing with customers and diverting and preventing potential problems.

One of the best ways to get a restaurant free publicity is by taking advantage of events and seizing the opportunity.  Miriam talks about a "unique" opportunity as well as year-round strategies to drum up media coverage for your restaurant.

You know many of the risks associated with your restaurant, but what puts your restaurant at greatest risk? Patrick talks about the two hazards that can most quickly drive your restaurant into peril.

By promoting the sale of liquor alone (mixed drinks, cocktails, shots, etc.) you can start your restaurant down the path to greater profitability almost overnight.

Perhaps the biggest legal liability threat to food and beverage operators is that of harassment complaints by employees and the employer's failure to remedy the same. Brad and Megan shed light on the steps that operators can take to limit liability and promote good human resource practices.