Recent Articles in Operations

Member Content Protect Your Brand With A Food Rotation Program
Oct 11, 2010
Protecting your brand from a disaster starts with a comprehensive food safety program of which food rotation is a critical part. Learn the two things you must do to effectively implement a food rotation program.
Member Content PCI DSS and Your Business
Oct 11, 2010
An introductory guide to mandatory security guidelines.
Member Content Driving Components in Prime Vendor Agreements
Sep 28, 2010

Deciding whether a "prime vendor contract" is a wise choice in your purchasing process is something that confronts many operators today. Eric walks through all the pros and cons for you to consider.
Member Content Front-of-House: Make Your First Impression a Good Impression
Sep 1, 2010
When it comes to your restaurant, customer perceptions of cleanliness can have lasting effects on your reputation and your business. Maintaining focus on a clean front–of–house goes a long way towards helping ensure that your customers notice what's important and keep coming back.
Member Content Guide To Selling Gift Cards Under the Federal Gift Card Law
Aug 25, 2010
If you are like many small or independent restaurants across the US, you are probably wondering how the new federal gift certificate laws affect you and your restaurant. Check out this guide.
Member Content Pimp My Lease: Why Every Restaurant Tenant Needs a Professional Lease Document Review
Jul 28, 2010

When you sign your restaurant lease you are agreeing to pay hundreds of thousands of dollars in rent! This process cannot be taken lightly warns Dale...
Member Content Should I Franchise My Restaurant?
Jul 5, 2010
Think you have a restaurant that might be "the next McDonald's?" Maybe you, too, should consider franchising.
Member Content Selecting the Best Restaurant Lease Term (or Length)
Jul 5, 2010

The term, or length, of your restaurant commercial lease is an important part of your business plan and ensuing lease negotiations. Dale walks you through the key considerations.
Member Content Wireless Energy Management Systems Building Bottom Lines
Jul 5, 2010
Davis talks about recent advances in wireless network technologies and how these advances offer significant financial savings for restaurant operations.
Member Content The Top 10 POS Checklist
Jun 22, 2010
With these ten key points in mind, you'll be able to look beyond the product menu to see an application's real ingredients - and satisfy your hunger for true performance.
Member Content The Value of "Supergroups" to Bring Buying Costs Down and Profits Up
Jun 17, 2010
Group purchasing has its benefits. And now providers are making it easier and easier to take advantage of cost savings.
Member Content Line Checks That Create Efficiency
Jun 17, 2010
The line check process can assist in increasing efficiency...if it is structured properly. Mark shares some tips...
Member Content Why Every Restaurant Owner Needs an Exit Plan
Jun 17, 2010
When it comes to transitioning from a business, if you fail to plan, you plan to fail. Whether you’ve just started out, are already running a prosperous eatery, or are struggling to get by, an exit plan is a must.
Member Content A Road to Sustainability
Jun 9, 2010

The path to sustainability runs through supplier partnerships, customer consciousness, and staff awareness.
Member Content Marketing vs. Legal: The Battle Over Trademarks
May 28, 2010
"Perhaps the most unappreciated friction that can occur within the ranks of today's foodservice enterprises" says Michael "is that which arises between Marketing personnel and Legal counsel over the cost of legally protecting new advertising slogans."  Michael covers the issue from both angles and hits all the important points to help your restaurant address how to best handle your next catchy marketing lingo.
Member Content 10 Steps to Prepping Your Restaurant for Franchising
May 15, 2010
While most businesses can be franchised, the key question is, should they be franchised? Before franchising your business, consider taking the following steps to prepare your restaurant concept for expansion into new markets.
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