Restaurant Prime Cost Formula

  The restaurant prime cost formula is the most important calculation in your restaurant. I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring [...]

Top 4 Ways to Use a Restaurant Manager Log

A restaurant manager log is a useful tool to improve communication in your restaurant and to better hold your management team accountable. The improved communication that results from the manager [...]

Top 5 Misuses of a Restaurant Manager Log

One of the greatest challenges with a manager log of any form is the misuse of this very important legal document. Here are some of the most common misuses: The Bitch Session! Often managers feel [...]

5 Mistakes NEW Restaurant Managers Make

Let me help you find your next restaurant managers. To do this I want to point you inside your four walls. Look to your line employee ranks, which is optimal for several reasons: 1) You have [...]

Back of house advice: Don’t let food waste eat your revenues

By Willis Getchell, CEC, M. Ed. Food cost can be the 600-pound gorilla sitting in the corner of your operation, demanding constant attention. After you’ve priced your menu effectively, checked [...]

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 [...]

Servers’ Bad Behaviors that Hurt Your Restaurant

By Willis Getchell Although I spend most of my time in the back of the house, I spend a fair amount of time eating in restaurants. We all know that the reputation of a restaurant can be made or [...]

4 Things Restaurant Owners Should Never Say – Redux

Everyone has a phrase that when they hear it, they just want to go nuts. For me, there are four phrases that are like nails on a chalkboard. And I probably hear one of these phrases on a weekly [...]

How to Grow Your Employees into Management

I tell all the restaurant owners I meet: You need help. You cannot do everything we teach on your own. And really, it’s pretty simple to say, “I need help.” The challenge is getting the help. [...]

One-Day Workshop for Restaurant Owners

Independent restaurant owners invited to learn ways to cut costs and increase sales Controlling the Most Important Number in Your Restaurant… Prime Cost with a focus on Labor Costs Presented by [...]

The Solution to Miscommunication in Restaurants

Communication in restaurants is key to getting anything done, from cleaning to profitability. The big communication challenge in restaurant management is making sure you get your message across [...]

“Let’s Go Somewhere Else. They Don’t Have…”

Restaurant owners work hard every day to meet the needs of their diverse restaurant guests and their range of tastes, but they often miss the one or two things they’re not doing that cost [...]

Owning It Doesn’t Mean You Can Lead It

By David Scott Peters I recently talked to a franchise owner of a fast-food chain, and he asked me, “So, what do you think is a restaurant’s greatest challenge to being successful?” I say the [...]

How to Schedule Restaurant Managers

What is the restaurant managers’ schedule supposed to look like? Let me outline how we get there, starting with coverage. 1) Count how many shifts the restaurant operates. For example, if the [...]

Seven Things Employees Hate

Guest Post By Willis Getchell, M. Ed., CEC Here is a list of seven things employees hate and lessons leaders can learn from them: Employees hate surprises. Employees like to know what they’re [...]

If You Don’t Believe, It Can’t Be Done

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]

Tips for Upselling Success

So many servers are afraid to make suggestions because they don’t want to seem pushy. But the goal of upselling is really to enhance the guest’s experience. Address this attitude by [...]

3 Time-Sucking Mistakes and How to Fix Them

Here are three mistakes restaurant owners and managers make on a daily basis that rob time, and make it difficult to get anything done in the restaurant. 1. Doing everything yourself I cannot [...]

Tip to Lower Food Cost

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

Protect Your Restaurant’s Name

Guest Post by Josh Gerben of Gerben Law Firm It was Shakespeare who first asked the question, “What’s in a name?” — and when it comes to small businesses like restaurants, the answer is [...]

page 1 of 2