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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...
Dec 2, 2014
Is your host station serving your restaurant well?
A restaurant host stand has a lot of potential to affect the guest experience....
Oct 31, 2014
Are poor phone manners costing your restaurant?
Every restaurant needs to train employees in the basics...
Oct 29, 2014
Should you give it away?
The benefits may outweigh the risks of giving away free items, if you're confident in your restaurant...
Oct 15, 2014
Online training improves on standard shadowing model
Why online restaurant server training makes sense...
Sep 29, 2014
Ordering and receiving: The right way, the wrong way, part 2
Tips on more efficient, cost-effective restaurant ordering and receiving....
Sep 24, 2014
Three tips for complying with immigration laws
Why is employment eligibility verification so important?...
Sep 3, 2014
Ordering and receiving: The right way, the wrong way, part 1
Purchasing and receiving are essential functions for any restaurant. It pays to pay attention to both....
Aug 6, 2014
Language, chefs: Why you might want to rethink swearing
A selfie recently posted on LinkedIn made its way to my page. It had a headless picture of a woman with this description: “Female Line Cooks are Bad A__.” I posted the following comment:...
Jul 14, 2014
Making money with forbidden fruit
How restaurants can make money with rare and forbidden food and drink items....
Jun 30, 2014
Does your restaurant have a clear value proposition?
Figure out what unique value your restaurant offers, then plan a strategy to promote it....
Jun 4, 2014
Hashtags: What you need to know
Advice on the dos and don'ts of hashtags....
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....
How restaurant operators deal with abysmal service
Are you prepared to eliminate tipping?
When it comes to service, the details matter
Five steps to help sell your restaurant now
How to leverage the impact of your Facebook presence
Meet the 2015 Best Cocktails in America
When good service gets annoying
How restaurants with outdoor areas weather storms
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