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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?...
Mar 21, 2013
In a high-tech era, the basics have a role, too
Focus on the customer, try many marketing strategies and don't forget the basics....
Mar 11, 2013
Even born leaders need some coaching
Even natural leaders need development....
Feb 28, 2013
Supplier checks and balances can't be ignored
A good step in planning for the upcoming year is to ensure that you have appropriate checks and balances in place with your supply partners....
Feb 25, 2013
Should you throw away the book?
Training staff members is the one of the most important procedures you practice in your restaurant....
Jan 28, 2013
Is branded packaging worth the extra expense?
Restaurant packaging that features branded logos may not be cost effective for some operations....
Jan 15, 2013
Consider consolidation to trim costs
See advice on how to cut costs as the expense of doing business rises....
Jan 9, 2013
Keep your eye on these emerging social media trends
This year’s biggest trend is to better connect with your customers....
Editor's Picks: New York will boost tipped minimum wage
How to dodge legal land mines in personnel files
Editor's Picks: Longer menu descriptions mean higher prices
Five steps to help sell your restaurant now
Hashtags: What you need to know
Do your new cocktails have legs?
How to handle customer requests hospitably
8 ideas for all-day breakfasts
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