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> More in Owner Interviews
More in Owner Interviews
Jun 7, 2013
Why you should have a buy-sell agreement
Restaurateur Chris Sommers discusses why it's so important to set up proper partnership agreements....
May 31, 2013
Why you should train people to replace yourself
Chris Sommers says training people to replace himself has enabled him grow his business....
May 10, 2013
The importance of effective lease negotiation
Restaurateur Chris Sommers talks about the importance of good lease negotiation when opening your restaurant...
May 2, 2013
Why restaurants should offer all employees full benefits
Arizona restaurateur Tad Peelen says even part-time employees should have access to a 401K program....
Apr 26, 2013
Advice for aspiring restaurateurs
Arizona restaurateur Tad Peelen offers advice for aspiring operators...
Apr 18, 2013
The value of patience in hiring
Ted Peelen of Joe's Real BBQ discusses his hiring philosophies....
Apr 12, 2013
Don't separate business from the restaurant
Arizona restaurateur Joe Johnston offers insight into running a restaurant....
Apr 5, 2013
The benefits of single-unit restaurants
Arizona restaurateur Joe Johnston discusses why single-unit operations can be better than multi-concept restaurants...
Mar 22, 2013
How to find the right business partner
Arizona restaurateur Joe Johnston offers advice on finding a business partner....
Mar 15, 2013
How to minimize restaurant risk
Joe Johnston, an operator of three restaurants in Gilbert, Ariz., offers tips on minimizing risk in restaurant operations....
Mar 8, 2013
What it takes to be a successful restaurant owner
Capital Club 16 restaurant owner Jake Wolf discusses success...
Mar 1, 2013
How to create a following for your restaurant
Jake Wolf of Capital Club 16 describes how he and his wife Shannon have built repeat business at their restaurant....
Jan 11, 2013
A chef’s path to restaurant ownership
Capital Club 16 restaurant owner Jake Wolf talks the importance of culinary school and restaurant chain experience...
Jan 3, 2013
How to be an owner first, chef second
Daniel Holzman, co-owner of The Meatball Shop, talks about the importance of being generous with your staff....
Dec 14, 2012
How to avoid a restaurant failure
The Meatball Shop co-owner Michael Chernow discusses potential pitfalls to a restaurant's business....
Nov 29, 2012
What an indy operator learned from chain restaurants
Daniel Holzman, co-owner of New York's The Meatball Shop, reveals what he learned about restaurant operations from chains....
Oct 19, 2012
Why employees always come first
The Meatball Shop co-owner Michael Chernow discusses managing restaurant employees....
Oct 1, 2012
MUFSO 2012: Lessons from failures essential to growth, operators say
Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications....
Sep 28, 2012
Grow half as fast as you think you should
The Meatball Shop co-owner Daniel Holzman advises restaurants to grow slowly....
Sep 26, 2012
Triple threat: Trey Foshee
Forget the views. Creative ideas from Trey Foshee keep George’s at the Cove on the public’s radar....
Sep 14, 2012
Why the house always comes first
Top of the Hill restaurant owner Scott Maitland says the customer is not always right....
Aug 31, 2012
Why you should turn your list of potential investors upside down
Top of the Hill Restaurant & Brewery owner Scott Maitland discusses restaurant investors....
Aug 23, 2012
Unconventional lease negotiation strategies for restaurants
Top of the Hill Restaurant & Brewery owner Scott Maitland offers advice on how to negotiate a smart initial lease, and why doing weekly inventory is a must....
Aug 17, 2012
Why indies have a strategic advantage over chains
Top of the Hill restaurant owner Scott Maitland talks indies versus chains, growing within your four walls, and how to hire the best employees....
Aug 10, 2012
How the definition of success changed for one restaurateur
Scott Maitland, owner of Top of the Hill Restaurant & Brewery in Chapel Hill, N.C., discusses the seduction of the restaurant business, money as a scorecard, and how he measures success....
How guest management systems can streamline operations
Build a better restaurant marketing plan, part 2
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
Next up for Jose Garces: Rosa Blanca
Should restaurants serve intoxicated customers?
14 recipes that reinvent the salad
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