Your Responsibility as a Restaurant Owner

What is your responsibility as a restaurant owner? You have a responsibility to yourself, your family, your community and your employees to run a profitable restaurant. So many independent [...]

9 Things to Offer to Attract Good Restaurant Employees

By David Scott Peters One of the key lessons I’ve learned over my years in the restaurant business is that not everyone works for you just for money. Money is a factor, but people are looking for [...]

How to Get Your Message Across to Restaurant Management Team

In this post I covered the pitfalls of not communicating with your restaurant management team and offered up a solution to avoid a failure to communicate. The solution is to have weekly managers [...]

How to Stop Theft in Your Restaurant – A Miniseries – Part 3

As promised in this previous post, here are a few more examples of how your restaurant employees steal from you. I covered several other ways in my last post, too. You’ll be able to see that just [...]

Tricks to Hiring in Restaurants – Part 1

By David Scott Peters Your general manager should be your right hand person; the one person you can count on to operate your restaurant the correct way. After all, you can’t be there all the [...]

Tip of the day – How to retain young employees

By David Scott Peters The younger workers of today have different expectations than what you might expect. To gain better control of employee relations in your restaurant, our guest blogger, [...]

How to use the key item report and waste sheet for optimal food cost control

When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]

Top 3 three tips for managing employees

By David Scott Peters Are you having trouble with labor costs and retention? Here are my top tips for managing employees: 1. How to hire your ideal employee. 2. How to retain good employees. 3. [...]

Two simple tools that lower restaurant food costs

Food costs are on the rise and restaurant profit margins are taking hits. While there is a laundry list of systems you can use to reduce your food cost — such as attacking your descending dollar [...]

Tricks for managing restaurant labor costs

By David Scott Peters Restaurant Tip of the Week Track labor daily Just as you track your sales on a daily basis to see how you are doing and to see if you are on target for your budget [...]

Ways to Make Restaurant Employee Happy

By David Scott Peters Restaurant Tip of the Week A Request is a request Remember scheduling requests are just that: requests. The needs of the business must come first. With that said, hourly [...]

How Many Restaurant Employees Do You Need?

By David Scott Peters How many times have you asked your management team if they have enough people hired to fill the schedule and they waved you away with an impatient, “yes”? But the next thing [...]

13 Steps to Writing a Restaurant Schedule

Here are 13 steps I developed in writing a restaurant schedule to make it fun and effective. With this system you and your managers can write great schedules that satisfy the needs of the [...]

Tricks for Hiring in Restaurants

When it comes to hiring in restaurants, your general manager should be your right-hand person. The one person you can count on to operate your restaurant the right way. After all, you can’t [...]

Making Your Restaurant Bar Pricing Server Friendly

By David Scott Peters When developing the price lists for your bar, your goal is to establish a set of prices that will yield the highest potential profit margins and cause the products to sell [...]

A Good Restaurant Manager Has Big Impact

By David Scott Peters Restaurant Tip of the Week Hire a Good Manager to Improve Business Think hiring a good manager isn’t that important? Just take a look at what a manager with good [...]

Implement a Harassment Policy

By David Scott Peters Weekly Restaurant Tip It’s not enough to tell them not to do it. Sexual harassment is rampant in the restaurant industry, and because of that, it’s not “if” you get hit with [...]

Restaurant Training Tip

By David Scott Peters Weekly Restaurant Tip Test ‘Em Before They Hit the Floor You can tell someone how to do something until you’re blue in the face, but how do you know they were really [...]

Scheduling Labor in a Restaurant

By David Scott Peters Weekly Restaurant Tip Know the Number of FTEs Per Shift Have two FTEs more than you need to cover your shifts (and your butt). The trick to covering your shifts is having [...]

In the event of a harassing situation, are you prepared?

Authored by David Militello It was a Wednesday afternoon, an unusually cold and rainy day in August. As the day started to reveal its disposition the phone rang. It was my POS provider with our [...]

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