Listen to a "Rockstar Riff" as Roger discusses how to turn your restaurant into a kick ass brand with a loyal following!

You've likely heard the old cliché that nothing's certain except death and taxes. Well, you can add ever-rising operating costs to that short list. Here are some tips to watch your bottom line.

If you are unfortunate enough to lose your head chef, whether it be a termination, the chef quitting, or the chef moving on to a better opportunity, there are several potential problems they could leave you with and several considerations you may have never made. Brandon takes you through them.

Some tips and thoughts to a better job than the competition.

Menu design is an art and science. Here's a quick tip for you.

Four quick tips to get your marketing going.

One of the biggest dangers on a busy night is your service team getting "Lost In The Weeds".

You need to look out for those boring, yet troublesome clauses.

Brian surveyed various restaurant pros on managing change in today's environment. Check out what they had to say.

It's good practice to routinely shop all your suppliers for best price.

We have to admit that there's a problem in this industry. It's an expensive problem too! Here are some ideas to fix it.

A lot can go wrong when you put off a customer's request to give you money.

Parking is a common problem for both new and established restaurants. Here are a number of factors to consider.

Would you rather save $100 or make $500?  Rob talks about how you can save money by calculating the true cost of a transaction.

How you handle a problem or an unhappy customer is the key to either righting the ship or making a bad situation worse.