Articles about the running a restaurant, with advice and how-to tips on everything related to operations, marketing to HR/legal, finance to social media.
STRONG THEMES: The six-unit Napa Valley Grille (below) captures the spirit of that popular region, while charming Cafe del Rey (above) makes the most of its waterfront setting. THE SEEKERS: Lockwood (left) and Goff have their eyes...
SAVINGS: Online bill management saves both time and money. CLICK: Your financial institution can help you consolidate payments. Every year, paper checks by the billions are sorted, processed, shipped through a complex network, processed...
DEGREES COUNT: Temperature monitoring at receipt is critical. This is part two of a two-part article. The first part (see April's RESTAURANT HOSPITALITY) explored the need to establish relationships with reputable suppliers and to train those...
WORK ETHIC: All team members, family or not, need to pitch in. CAN WE TALK? Family members should commit to open communication. GIVE AND TAKE: "Outsider" managers are fine, but they need to touch base often with the family. Do non...
RH: How did you find your seafood suppliers?Bartolotta: Some were established relationships I had for many years, others were brand new that I cultivated. I spent a fair amount of time establishing these relationships...
ALL IN THE WRIST: Servers at Fatz Cafès will be connected to their guests and the kitchen by a wireless system. QUICK BITES: Red Robin handles orders and checks efficiently to save time for guests. PERKS WORK: Teamwork pays off at...
FILLING A GAP: Founder Rich Chey saw a crying need for contemporary, fresh Asian food in a user-friendly setting. FRESH, FAST: Items like sauces, basil rolls, dumplings and stir fries are made from scratch daily. It isn't every day...