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home | Restaurant Management

Restaurant Management

Find the latest information on restaurant and hospitality management right here!

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.

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

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

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

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

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

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

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

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

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

Model Employees May Be An Insider Security Threat

Do you have employees refusing to take a vacation, or large amounts of time off? Many aspects of 'model' behavior can actually be a red flag to warn you of potential fraud or embezzlement. . . . keep reading

Managing and Retaining Spanish-speaking Employees
Hardworking Latino employees are key to the restaurant industry. The cost of hiring and training is steep so retaining your good employees will help the bottom line. Cultural understanding is essential. . . . keep reading

Reducing Tension Between Kitchen & Front of House
It's the eternal drama - friction between floor staff and the kitchen. And it's so unproductive. Use this article as your 'Action Agenda' for making changes. . . . keep reading

350+ Menu Terms and Descriptions

The right choice of adjectives and descriptions adds appeal to any menu. It needs more than just an ingredient list - good menu words can make customers feel hungy and ready to spend more. . . . keep reading

How to Make Your Business Interesting to Journalists

Why do some restaurants, cafes & bars attract plenty of media attention, while others are ignored? You need to identify what's new, fresh or different about your story, and highlight it - here's how. . . . keep reading

9 Ways to Negotiate a Better Deal and Pay Less

Even if you don't like to hussle, there are many ways to ensure that you pay less than the asking price. Use these well-tested techniques to negotiate like a professional, every time! . . . keep reading

How to Prepare your 'No-Crisis' Plan

There's enough drama in hospitality already! Proper planning for breakdowns with equipment, supplies, staff and weather means less stress, lower costs and a better reputation. . . . keep reading

6 Common Server Scams, and How to Prevent Them

Anyone that works for you could be stealing. The best thieves in your business are those you'd never suspect - that's why they're successful. Check these 6 problem areas and take action. . . . keep reading

When You Win an Award: How to Promote the Good News

Congratulations - you've won an award for Best Food, Best Wine List, Best Service or Best Website! Now use this opportunity to attract customers & media interest. But you have to move quickly! . . . keep reading

10 Ways to Measure & Improve Sales Performance

Measuring staff productivity, menu performance or changing trends? It always shows up in the figures. Most POS systems offer hundreds of report options, but a few key numbers will give you all the information you need. . . . keep reading

Action Plan to Improve Dessert Sales

Desserts and sweet treats are a great way to increase sales. There's money to be made when you mix sugar, air and water with flavour: here's how to boost the popularity of this menu essential. . . . keep reading

Child Nutrition and Kids Menus: More Articles
Information and resources from around the world on how restaurants, cafes, hotels and clubs are offering healthier food and beverages. Plus a wide range of articles on the hot issues of nutrition, childhood obesity and the modern food industry. . . . keep reading

How to Choose an Espresso Machine for Restaurant or Bar

Good coffee gives a boost to your reputation and bottom line - use this detailed checklist to make the right decision based on your image, size, layout considerations and available staff skills. . . . keep reading

#234 - Fraud Prevention: Pre-Christmas Checklist
Are you less careful about stock and money when it's busy? We've all taken shortcuts, but this year the stakes are higher, margins are thinner and thieves more resourceful. More checks are needed. . . . keep reading

#229 - Shorter Wait Times: Keeping Customers Happy
Good, cheap, fast. Time was customers understood that they could only have 2 of these at any one time. Times have changed - if you don't cut waiting times, you lose out to competitors who are offering all three. . . . keep reading

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