Recent Articles in Operations

Member Content Catering: The Highest & Best Use Of Your Restaurant
Feb 3, 2011

Catering is a profit center many operators are neglecting to use to get the highest return possible from their restaurant. Michael tells you why this is a mistake.
Member Content Food Safety For Restaurants
Jan 31, 2011
Jaime talks with Paul from Ecolab about the challenges of food safety in our restaurants.
Member Content Food 2.0: How Startups are Changing The Restaurant Industry
Jan 30, 2011
Josh shares five ways that startups are shifting the way you interact with restaurants, whether you know it or not.
Member Content Preventing Unionization Means Reinvigorating the Focus on the People
Jan 21, 2011
While a rise in unionization is a concern for our industry, the reassuring news is that taking the time to leverage the culture within the organization can diminish the need for employees to seek an outside entity to be their voice. Stephanie shares some insights.
Member Content Robust Supply Chain Management
Dec 15, 2010
Systems that track the product from the purchase to the sale can assist greatly in improving the bottom line. Mark explains the hows and whys.
Member Content Is $2.13 An Hour Enough? Higher State Minimum Wage Rates Impact Tip Credit
Dec 2, 2010

Caroline defines what the tip credit is, when it is an option, and how much tip credit can be taken. Also includes a state-by-state chart.
Member Content Make Maintenance Your Mission: Prevent Rodents from Appearing in your Restaurant This Season
Nov 17, 2010
With the winter months ahead it's the perfect time to make improvements around your restaurant for the season. Checking off a few facility maintenance items can help prevent unwanted visitors from making a surprise appearance in the dining area.
Member Content Improve Your Menu Engineering
Nov 15, 2010
The process of determining which items need to be removed versus which ones should be added to a menu can be a complex one. Mark walks you through this important excercise.
Member Content Are Hidden Card Processing Fees Taking A Bite Out Of Your Profits?
Nov 14, 2010
By learning the facts about payment processing practices and the right questions to ask, you can ensure your profits aren't gobbled up by unnecessary fees. Jacqui shares the tips and key info you need to know.
Member Content Hints for Improving Your Commercial Insurance Rates
Nov 6, 2010
Morgan shares some helpful hints to help improve your insurance situation.
Member Content What Does It Take to Open Your Own Restaurant?
Nov 5, 2010

For many people, owning a restaurant is a lifelong dream.  The truth, however, is that the failure rate for new restaurants is very high, with well more than half closing within their first year.  How can you beat the odds?  Paula shares a handful of tips on what you need to successfully open your own restaurant.
Member Content How to Grease The Skids for Restaurant Results
Nov 4, 2010
The taste of the upswing has been tantalizing, but the path is still strewn with obstacles and challenges, as we pursue that ascension into economic recovery. John shares some insights and wisdom to move your restaurant in the right direction.
Member Content Designing Your Kitchen - Where to Start?
Nov 3, 2010
You've dreamed of this moment for a long time, maybe all your life, and now the time has come.  Ken walks you through the options available to you, along with the pros and cons of each.
Member Content Inventory Management: Mission Impossible?
Oct 29, 2010
The seemingly impossible task of wine inventory management can be conquered.
Member Content 17 Hot Leadership Best Practices
Oct 20, 2010

Jeffrey rattles a list of key leadership practices -- a list that every restaurateur needs to review.
Member Content The Business of Diversity
Oct 15, 2010
Diversity promotes untapped talent, fosters good morale and a productive work environment, and minimizes the risk of costly litigation and potential liability. In short, diversity is good for your business, and your restaurant needs a plan to achieve it in a fair and efficient manner. Christopher and Stephen outline a number of considerations for your restaurant operation.
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