How to use public relations in your restaurant's marketing to get coverage even when you've got nothing new to say.

Roger cautions restaurant owners and top management to scrutinize operations and customer service to remain profitable.

Inventory reports not only evaluate both how well your kitchen crew and service staff are controlling portions and what your total food cost is in terms of percentage of your menu price, but should also include a item box for "shelf life", which can be added to inventory report forms. 

Michael reminds restaurants that "you can't save your way to prosperity."

Mobile technology is coming hard and fast. Jaime talks with Anthony about the impact for restaurant operations.

Maren shares the procedures that she suggests to owners. "If you follow this program consistently and take responsibility for maintaining a good operation including planning ahead," says Maren, "you should not experience any kind of crisis with respect to a shortage of employees. Ever."

Asking revealing questions during interviews will help reduce the risk of making a bad hire.

Looking for a way to maximize leverage and profits?

How can you remain calm when it counts? Brian talks about how preparing yourself on several fronts can help calm frayed nerves and soothe your interview jitters.

Relying on just one marketing tactic could lead to your demise these days. Rather, Michael says, you've got to have an MMA mindset with multiple tools to fight for customers in today's marketplace.

Independents who remain strong and continue to flourish have a lot in common. Maren hits on five main themes.

As all restaurant veterans already know, this is a business that is very unforgiving when it comes to achieving bottom line profits. John takes a look at ten "Red Flags" or indicators that point to where current problems may lie and where future problems are likely to emerge.