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May 29, 2014
Encourage healthy competition among your servers
Give servers an achievable goal and the tools to reach it....
May 29, 2014
What do you call a chef who doesn’t watch food costs?
How to get restaurant staff members to appreciate the cost of products....
May 8, 2014
Are you in a culinary rut?
Most of us entered the food business because we loved everything about food. We loved to eat out, we But the longer we are in this business, the more we tend to get in a rut....
Apr 28, 2014
5 steps for writing an effective job description
An incomplete and out-of-date job description could lead to discrimination lawsuits...
Apr 23, 2014
How to build sales through competition-based marketing
People are naturally competitive. You can use this to your advantage in your restaurants....
Apr 11, 2014
Build a better restaurant marketing plan, part 2
Find out the elements of a good marketing kit for a restaurant...
Apr 4, 2014
Note to nutritionists: Don't blame it on the chef
How to respond when chefs are blamed for the bad nutritional shape of the country...
Mar 27, 2014
Build a better restaurant marketing plan, part 1
Tips for communicating your brand message effectively...
Mar 20, 2014
How to mine your existing customer base to grow revenue
You should regularly take a step back and lay the groundwork for increasing your revenue...
Mar 7, 2014
What 'Yes, Chef' really means
One of the first things I teach my students is to say, “Yes, chef.”...
Feb 19, 2014
Why recruiting older workers makes sense
Hiring older job applicants isn’t just smart business practice. It’s also a way to avoid age discrimination charges. ...
Feb 12, 2014
The old rules no longer apply
Smartphones are changing the basic lessons we as chefs were taught about fine dining...
Jan 30, 2014
The importance of PR: Give them something to talk about
Public relations is all about your restaurant’s image...
Jan 16, 2014
How restaurant social media will evolve in 2014
This year is going to be all about taking content to the next level...
Dec 19, 2013
Acknowledge and appreciate your supply partners
Acknowledge the dedication, hard work supply partners bring to the table that continue to make us successful...
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...
Winter demands stepped-up pest-control efforts
NRA, SBA hype local dining on Small Business Saturday
Display cleanliness, safety at your restaurant
Trendinista: When it comes to cocktails, tea is hot
Five steps to help sell your restaurant now
Best Cocktails in America: Meet the 2014 winners
What grates on your bar customers
Restaurant service warms up
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