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Nov 21, 2013
When should you sign commodity contracts?
Looking at historical data can provide guidance on what type of buying makes the most sense for your operation....
Nov 4, 2013
How to remedy quality and service issues in supplier contracts
Understanding how to “cure” issues—or, as a last resort, terminate the partnership—can be critical to the success of your operation....
Oct 21, 2013
Checklist for a winning restaurant website
Every restaurant needs an effective website to compete in an increasingly aggressive marketplace....
Oct 8, 2013
Clear game plan sets the stage for success
Managers need to lay out the playing field for their employees every day....
Oct 3, 2013
Instagram video: A game changer for restaurants
Since Instagram took off last year it has proven to be a powerful and invaluably flexible tool for restaurants....
Sep 11, 2013
Prioritizing helps streamline service
Managers must tap into the power of prioritizing...
Aug 21, 2013
Tracking is essential tool for achieving revenue goals
The path to increasing revenue starts with two things: trackability and accountability....
Aug 15, 2013
Getting a new supplier relationship off to a good start
Seven tips can help you build an effective supplier program...
Aug 1, 2013
Leverage newsletters to build your business
Use this time of year to put in place a regular newsletter campaign to get back on your customer’s radar and fill down times....
Jul 18, 2013
How to do a supplier business review
A key component to a checks and balances system with your primary vendor is the supplier business review...
Jul 18, 2013
Even when you’re not training, you’re training
Leading by example is the most important training technique any person within the restaurant can present...
Jul 10, 2013
'Horizontal' menu training helps in problem solving
Learn how to train restaurant staff to effectively sell your menu....
Jul 3, 2013
Use farming technique to boost catering sales
By picking a well-targeted group and staying in front of them on a regular basis, you make yourself the first person thought of when a need arises....
Jul 1, 2013
7 low-cost ways to manage social media
Learn a few quick ways to improve your social media efforts at little or no cost....
Jul 1, 2013
Servers can benefit from learning basic sales tactics
Some basic training can help your restaurant's waitstaff boost sales....
Jun 6, 2013
Supplier checks and balances provide peace of mind
Having peace of mind allows you and your primary suppliers to focus on the benefits of a true partnership...
May 30, 2013
6 steps to a successful Father's Day promotion
Follow these guidelines to creating a successful Father's Day promotion at your restaurant....
May 13, 2013
How to ensure your trainers are on message
There are steps you can take to make sure your trainers do know your standards and how to train accordingly....
May 8, 2013
See catering jobs from the client's point of view
The catering experience is more important than the food....
Apr 16, 2013
Comment cards an invaluable tool
One of the most important marketing activities for restaurants is an exit survey....
Apr 10, 2013
Social media has to be a daily effort
An operator takes a very simple marketing tool and uses it consistently to create and grow his business....
Apr 5, 2013
Audits help keep suppliers in compliance
Audit privileges determine and define your rights with a supplier...
Apr 1, 2013
In training, stress mission and vision first
New hires must understand their roles within the restaurant's mission and vision...
Mar 27, 2013
Tips for making the most of Instagram
Instagram offers opportunities to engage diners and extend your profile virally through the community....
Mar 26, 2013
Niches are caterers' low-hanging fruit
How can you use reverse recipe engineering to build your catering sales?...
Normcore uniforms: It's hip to be square
How guest management systems can streamline operations
Is booth seating best for your restaurant?
Restaurants often vulnerable to sexual harassment charges
How to cultivate loyalty through a culture of success
Next up for Jose Garces: Rosa Blanca
Should restaurants serve intoxicated customers?
14 recipes that reinvent the salad
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