Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
New Restaurant Concepts
Rising Star Chefs
Back of the House
> More in Blogs
More in Blogs
Jan 6, 2016
Does your restaurant offer a consistent experience?
Restaurant customers value consistency in service and product....
Jan 5, 2016
Is your catering current and cool?
Restaurant operators must stay current and cutting-edge in their catering decor to keep clients coming back....
Dec 10, 2015
Don’t forget to count the carrots
Caterers should count ingredients, not weigh them, for plated dinners...
Nov 23, 2015
When it comes to service, the details matter
Sometimes it's beneficial to sweat the small stuff...
Nov 10, 2015
Go ahead, take that vacation
Work, sleep, repeat. When was the last time you took some time off to go on a vacation or simply to relax?...
Oct 29, 2015
Lax hand washing practices can kill your customers and your business
A refresher class on hygiene is needed...
Oct 29, 2015
Affinity: The secret weapon
Building affinity is key to restaurant guest loyalty...
Oct 22, 2015
Don’t just dress to impress—drive to impress
Want to know how to lose a social catering client? Drive up in a dirty, banged-up, smelly van....
Oct 15, 2015
10 tips for effective restaurant staff recruitment
Your staffing strategy may need polishing...
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...
Aug 28, 2015
What business are you in?
Restaurant operators might think they're in the business of selling food and drinks, but really, they're in the entertainment business....
Aug 17, 2015
It’s 2015. Do you know where your allergies are?
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 many (possibly most) of your staff don’t know where their allergies are....
Aug 6, 2015
Some service is a disservice
Improper training results in bad service and costs your servers and your restaurant money....
Jul 21, 2015
Best servers know how to 'assume the sale'
Product knowledge is power and when your staff are trained to suggest opportunities that enhance the experience, sales will naturally follow....
Jul 9, 2015
How to improve your profitability: More notes from the road
Some restaurants do have their acts together. Here are some recent examples....
Jun 8, 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...
May 29, 2015
Do you check your work email after hours?
If you answered “yes” to the above question, you are not alone. According to a Gallup poll,...
May 27, 2015
Train staff to sell, not just serve
Even the best of restaurant servers with great personalities can still function simply as “order takers” and miss out on opportunities to generate sales....
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....
Apr 24, 2015
Focus on these 12 guest contact points
Service really begins at your front door. Before you even begin training staff to serve and sell, do you regularly see what the guest sees?...
Apr 8, 2015
Find a good system, and stick to it
Is poor communication in your restaurant costing you money?...
Mar 24, 2015
How to get an 'A' game from your 'A' team
How to develop front-of-house team members into brand ambassadors....
Mar 4, 2015
How to minimize unnecessary kitchen waste
Training and transparency are key...
Jan 28, 2015
Dos and don’ts of employee disciplinary action
These recommendations can help restaurants avoid potential lawsuits...
Jan 12, 2015
Good restaurant service is a FOH-BOH joint effort
The places we work and own are about more than just food...
4 ways to solve common staff challenges
‘Restaurant Week’ sales uptick averages 23 percent
3 steps to get ready for a sale
Are you your restaurant’s hero?
Restaurant manager salaries: How does yours stack up?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
Connect With Us
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2016
Continue on to