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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....
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An incomplete and out-of-date job description could lead to discrimination lawsuits...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...
25 great bargains for your wine list
Trendinista: Nitro coffee is the cool new brew
Trendinista: 10 ways restaurants can respond to top taste trends
Kick Apps: 5 mobile tools to simplify your job
Best servers know how to 'assume the sale'
A befuddling restaurant business plan
Inside Seagrape, Michelle Bernstein's latest restaurant
Anne Burrell: 5 things I can't live without
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