Restaurant Management

We post new articles every week on staff recruitment, motivation and retention, cost control, customer service, kitchen management, marketing and much more. Click on any headline below to find the full article.

And be sure to click the 'More Headlines' link at the bottom of the page to read dozens more articles you may have missed.

Cyberbullying: Prevention Policy and Guidelines for Staff
With more ways to communicate and fewer inhibitions, it's easy for staff dislikes to escalate into cyberbullying. It's essential for businesses to have clear guidelines for staff on what is acceptable and unacceptable behaviour. . . . keep reading

The Psychology of Color: Essentials for Restaurant & Bar Design
Memory, experiences, intelligence and cultural background all affect a color's impact on people. Red, blue, black, pink, orange, green or yellow: find out which one will create the atmosphere and mood you want. . . . keep reading

Designing and Building a Bar: Critical Elements
Practical information on Video, from a leading US bar designer. Includes planning, design, layout, working with tradespeople, choice of equipment and finishes plus the sequence of construction. . . . keep reading

Sample Guidelines for Staff on Use of Social Media
There's no avoiding Facebook, Twitter, MySpace and a wide range of review websites. Staff and managers need guidance on what is acceptable usage - use this template to create a policy that everyone can understand and follow. . . . keep reading

#299 - Invisible? How to Stop Customers Forgetting or Ignoring You
Before you go spending on expensive promotion, check that you've covered all the small, personal promotional items within your 4 walls. You could double your business if everyone came back at least once! . . . keep reading

#295 - Warning Signs of Staff Fraud and Theft
Are you an Optimist, trusting the good character of your staff? Or trust no-one until they've proved themselves? Employee fraud and stealing is a fact of life in many hospitality businesses - here's what to look for. . . . keep reading

Pre-Opening Marketing Checklist for a New Restaurant, Cafe or Bar
So much can be done before you open, to build interest and anticipation. Don't just rely on word-of-mouth to spread the news - use this pre-opening checklist to ensure everyone is well-prepared for the new business and keen to visit. . . . keep reading

Bar Cleaning and Sanitation Procedures
A busy bar is always hard to keep clean, so well-documented systems and procedures are essential. Use this detailed checklist to upgrade your bar cleaning systems, ensuring happy customers, hygienic staff and no health inspection problems. . . . keep reading

Selling to Seniors in Restaurants and Cafes

There's big business in the 50+ demographic: they want a nice place to eat, drink and relax, and most restaurants, cafes and bars let them down. In their 50's, they're at the peak of earning power, with fewer responsibilities and ready to play. . . . keep reading

#291 - 8 (Free) Google Services We Use and Recommend
Google services put you right under their spotlight, giving so many more reasons to appear at the top of search results. They also make your business more efficient, freeing up time for important marketing and management priorities. . . . keep reading

Identifying Drug Problems in the Workplace

Employers are obliged to provide a safe, healthy workplace. But estimates say 15% to 20% of staff are abusing alcohol, drugs, or both while on the job. Identifying the problem is an essential first step. . . . keep reading

How to Create a Great Employment Page on your Website

Your employment information page is a vital part of your strategy to recruit quality applicants. Even a small business can make a big impact, especially as many of the large operators do it poorly. A great way to play 'above your weight'! . . . keep reading

8 Legal Ways to Spy on your Competition

Are your competitors better at marketing than you? When do they make menu changes? Why do people visit them instead of you? Here's how to stay alert and improve your position in the market. . . . keep reading

#283 - When is it OK to say NO to a customer?
There are times when we need to steer customers away from what they want, to an option that's more possible, more profitable, or won't have anyone breaking the law. Smart operators learn how to say No without actually using the N word. . . . keep reading

Valentines Day Restaurant and Bar Marketing

Here are promotions, menu suggestions and a raft of ideas to make this a marketing event that doesn't just fill seats but also creates a new, regular and loyal clientele throughout the year. . . . keep reading

$1 In Chicken Is Worth More Than $1 In Cash

To many venue managers, food is a necessary evil to satisfy the gaming or bar customers. Often managed by underqualified staff and those who don't think of the inventory as a currency, valuable stock is not being treated as it should. . . . keep reading

Smart Strategy with Childrens' Menus: Resources for Restaurants & Foodservice

Sharing the latest from restaurants, hotels, chefs and the media on how to combine popular, nutritious food for kids and families with successful business operations. . . . keep reading

What Makes A Professional Manager?

No one can make or break a place like the manager. It needs more than a dynamic and outgoing personality - not everyone has what it takes. Use this checklist for staff appraisal, upgrading skills and recruitment. . . . keep reading

#269 - Do the Farewells Actually Sabotage Your Business?
Your good work can be undone in the last minute of a visitor's experience: these crucial 60 seconds need careful planning and design to ensure the visit ends on a high note, not a dull thud. . . . keep reading

#267 - R U Overstocked? Common Mistakes & Corrections
Stock is like cash on your shelves, so why is it treated so casually? A tough economy demands leaner, more efficient methods but food & beverage stock is still left around carelessly in many venues. . . . keep reading

#262 - Rostering & Staff Schedules: Better Systems
Efficent, fair and flexible rosters are a powerful way to attract and keep good staff, no matter what size your business. . . . keep reading

How to Organize a Successful Gift Certificate Program

Many of your competitors are offering Gift Cards & Vouchers. Now's the time to promote them for gift giving, but there are important issues to be considered in preparing a program that will be easy to run and make real profits. . . . keep reading

When Staff Leave: Your 8 Point Plan
Owners and managers gradually develop a 'thicker skin' when it comes to staff departures, but better management systems can mean a smoother transition and less drama. . . . keep reading

Honesty Questions for Staff and Management Interviews

To find out about a candidate's ethics, it's important to probe their experience & dilemmas they have faced in past work. Behavioural interviewing techniques are the key to doing this well. . . . keep reading

Top 10 Tips for Going Green in your Commercial Kitchen

It's time to conduct an honest assessment of what we do in the kitchen, going green whenever possible. Many of these changes make significant cost savings, are popular with customers and staff, and they're not hard to do. . . . keep reading

#255 - Swine Flu: Tactics for Restaurants, Hotels, Clubs & Fast Food
Customers and staff are anxious - precautions and planning are essential. Consider these important issues with your senior team. . . . keep reading

Ready-to-use Environmental Statement: Show your Green Commitment

Positive environmental policies give you an important marketing advantage with consumers. Government & corporate customers are also being told to give this priority in their choice of venues. . . . keep reading

#253 - Lessons from Smart (& Dumb) Operators
What have you learnt about good business lately? Call it spying or research, there's always value in checking on other good (and not so good) operators. . . . keep reading

Party, Wedding & Event Planning Toolbox

Function & Event Organizers are always juggling 10 things at once. These 21 great online tools help you work more efficiently at the office or home. Plus free online services customers will love. . . . keep reading

#251 - How to Attract More Group Bookings
Are your functions and event offers designed for tight budgets? Easier, shorter and better value are the words that make customers happy - use this checklist to rework your offer for a much more competitive market. . . . keep reading

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