Recent Articles in Operations

Member Content Make Maintenance Your Mission: Prevent Rodents from Appearing in your Restaurant This Season
Nov 17, 2010
With the winter months ahead it's the perfect time to make improvements around your restaurant for the season. Checking off a few facility maintenance items can help prevent unwanted visitors from making a surprise appearance in the dining area.
Member Content Improve Your Menu Engineering
Nov 15, 2010
The process of determining which items need to be removed versus which ones should be added to a menu can be a complex one. Mark walks you through this important excercise.
Member Content Are Hidden Card Processing Fees Taking A Bite Out Of Your Profits?
Nov 14, 2010
By learning the facts about payment processing practices and the right questions to ask, you can ensure your profits aren't gobbled up by unnecessary fees. Jacqui shares the tips and key info you need to know.
Member Content Hints for Improving Your Commercial Insurance Rates
Nov 6, 2010
Morgan shares some helpful hints to help improve your insurance situation.
Member Content What Does It Take to Open Your Own Restaurant?
Nov 5, 2010

For many people, owning a restaurant is a lifelong dream.  The truth, however, is that the failure rate for new restaurants is very high, with well more than half closing within their first year.  How can you beat the odds?  Paula shares a handful of tips on what you need to successfully open your own restaurant.
Member Content How to Grease The Skids for Restaurant Results
Nov 4, 2010
The taste of the upswing has been tantalizing, but the path is still strewn with obstacles and challenges, as we pursue that ascension into economic recovery. John shares some insights and wisdom to move your restaurant in the right direction.
Member Content Designing Your Kitchen - Where to Start?
Nov 3, 2010
You've dreamed of this moment for a long time, maybe all your life, and now the time has come.  Ken walks you through the options available to you, along with the pros and cons of each.
Member Content Inventory Management: Mission Impossible?
Oct 29, 2010
The seemingly impossible task of wine inventory management can be conquered.
Member Content 17 Hot Leadership Best Practices
Oct 20, 2010

Jeffrey rattles a list of key leadership practices -- a list that every restaurateur needs to review.
Member Content The Business of Diversity
Oct 15, 2010
Diversity promotes untapped talent, fosters good morale and a productive work environment, and minimizes the risk of costly litigation and potential liability. In short, diversity is good for your business, and your restaurant needs a plan to achieve it in a fair and efficient manner. Christopher and Stephen outline a number of considerations for your restaurant operation.
Member Content Protect Your Brand With A Food Rotation Program
Oct 11, 2010
Protecting your brand from a disaster starts with a comprehensive food safety program of which food rotation is a critical part. Learn the two things you must do to effectively implement a food rotation program.
Member Content PCI DSS and Your Business
Oct 11, 2010
An introductory guide to mandatory security guidelines.
Member Content Driving Components in Prime Vendor Agreements
Sep 28, 2010

Deciding whether a "prime vendor contract" is a wise choice in your purchasing process is something that confronts many operators today. Eric walks through all the pros and cons for you to consider.
Member Content Front-of-House: Make Your First Impression a Good Impression
Sep 1, 2010
When it comes to your restaurant, customer perceptions of cleanliness can have lasting effects on your reputation and your business. Maintaining focus on a clean front–of–house goes a long way towards helping ensure that your customers notice what's important and keep coming back.
Member Content Guide To Selling Gift Cards Under the Federal Gift Card Law
Aug 25, 2010
If you are like many small or independent restaurants across the US, you are probably wondering how the new federal gift certificate laws affect you and your restaurant. Check out this guide.
Member Content Pimp My Lease: Why Every Restaurant Tenant Needs a Professional Lease Document Review
Jul 28, 2010

When you sign your restaurant lease you are agreeing to pay hundreds of thousands of dollars in rent! This process cannot be taken lightly warns Dale...
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