Recent Articles in Operations

Member Content Boosting Your Restaurant Business With Online Ordering
Apr 29, 2013

We talk with David Litchman, owner of Pockets - which has 10+ locations in the Chicago area. David is also the owner of iMenu360, an online ordering website system for restaurants. A must listen.
Member Content 7 Deadly Sins of a Bartender
Apr 29, 2013
Theft happens in bars all over America on a regular basis. The question is, are you as a bar manager/owner aware of when it happens. Mark takes you on a journey through some of the "tricks of the trade."
Member Content How to Greatly Reduce Your Fees with Your Credit Card Processing Program - Audio Seminar
Apr 27, 2013

Learn how to evaluate your present processor program; what fees that you should be paying and fees that you should not; what type of systems that you should be on to reduce or eliminate many charges, and more. (75 minutes)
Member Content 4 Pointers to Make Payroll Less Aggravating
Apr 23, 2013

Debbie talks about the right tools and techniques to make payroll easier and faster to deal with.
Member Content 13 Steps to Writing a Fool-Proof Schedule
Apr 23, 2013

Early in his career, David discovered that writing a schedule could be as easy as putting a simple puzzle together.  He shares with you the 13 steps he developed to writing a fool-proof schedule.
Member Content Five Commonly Overlooked Areas Where Restaurants Can Improve Sustainability
Apr 22, 2013
Strategies for reducing waste and improving product lifecycles.
Member Content Opening a Restaurant: It All Starts With Passion
Apr 19, 2013

The common denominator for all those that I have met who have succeeded can be reduced to one defining characteristic: passion.
Member Content Bookkeeping Tips for the Number-Challenged
Apr 16, 2013

You need to be sure that the bookkeeping is handled both efficiently and well. Cara shares some tips.
Member Content 5 Ways to Lower your Credit Card Rate
Apr 16, 2013

To avoid statement shock, here are 5 steps that you can take to better negotiate and lower your credit card rate.
Member Content How To Hire a Consultant
Apr 16, 2013
At some point in their restaurant lives, most restaurant owners
will either retain a consultant or work with one on a project.
Here is a primer to help you make more profitable use of a consultant.
Member Content 16 Tips To Increasing Wine By The Glass Profits
Mar 16, 2013
From inviting descriptions and seasonal wine flights to portion control and staff education Jayne shares a number of great tips and insights for boosting your wine profits.
Member Content Restaurants & Identify Theft
Mar 13, 2013
I chat with Adam from Identity Theft 911 about how restaurants and consumers can fight back and protect themselves in the id theft battle.
Member Content What are Common Area Expenses?
Mar 4, 2013
Mark goes over CAM expenses.
Member Content Don't Give 'Em a Management Entitlement Program
Feb 26, 2013

David shares six keys to writing a great management bonus program.
Member Content Restaurant Risk Management
Feb 19, 2013
As risk increases, with the restaurant marketplace more complex than ever (food safety concerns, marketing dominance by the Chains, and globalization - with little elbow room for Luddites or those technically challenged, et al.) and frivolous lawsuits against restaurants abound, there are situations where it would behoove owners to take notice.
Member Content Q&A: Combatting the No-Show Problem
Feb 8, 2013
Tips for beating the no-show issue...
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