Most Recent Blog Posts

stacks of coins
Feb 23, 2016

Do sweat the small stuff1

Small expenses add up for restaurants....More
Jan 12, 2016

Why vacations should be mandatory6

Forcing training requires cross training at all levels....More
Dec 07, 2015

10 ways to step up loss prevention1

Loss-prevention techniques for restaurants....More
Oct 29, 2015

Lax hand washing practices can kill your customers and your business

A refresher class on hygiene is needed....More
Oct 15, 2015

10 tips for effective restaurant staff recruitment

Your staffing strategy may need polishing....More
Sep 14, 2015

How you handle online reviews could make or lose you money

Find out what to consider before responding to customer reviews of your restaurant....More
Aug 17, 2015

It’s 2015. Do you know where your allergies are?1

Many of you are old enough to remember the famous line: “It’s 10:00 o’clock. Do you know where your kids are?” I can’t believe that it’s 2015 and....More
Jul 09, 2015

How to improve your profitability: More notes from the road

Some restaurants do have their acts together. Here are some recent examples....More
Jun 08, 2015

How to improve your profitability: Notes from the road

Stop looking at just your numbers and look at your establishments from the perspective of a customer....More
May 13, 2015

No feedback is worse than bad feedback

Restaurant guests often don't provide valuable negative feedback, but some detective work can unearth problems....More
Apr 08, 2015

Find a good system, and stick to it

Is poor communication in your restaurant costing you money?....More
Mar 04, 2015

How to minimize unnecessary kitchen waste

Training and transparency are key....More
Feb 06, 2015

Embrace change or embrace failure1

For restaurants, failure to change often results in failure to survive....More
Jan 12, 2015

Good restaurant service is a FOH-BOH joint effort

The places we work and own are about more than just food....More
Dec 02, 2014

Is your host station serving your restaurant well?

A restaurant host stand has a lot of potential to affect the guest experience....More
Contributors

Adam Weiner

After practicing law for 15 years, Chef Adam Weiner found himself looking for work.  A friend called and asked him to cater an event.  That event led to many others and he entered the food...
What's View from the Kitchen?

Insights, strategies, tips, concerns and musings from a culinary arts instructor.

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Penton Restaurant Group

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