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Line Cooks

In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef

Having a chef walk out the door can be a stressful time for independent restaurateurs. The question is, “What do you do now?” In addition to knowing all the recipes, the Chef knew how to order for a busy holiday weekend. So he could pick up the prep cook, whose car always breaks down, for […]

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Intuition is Great but Data is Better

In the fast-paced world of the restaurant industry, where success hinges on serving excellent food, providing top-notch service, and maintaining a unique ambiance, making informed decisions is essential. While the traditional reliance on gut feelings and intuition has its merits, the access of data has introduced a paradigm shift in restaurant management. Data-driven approaches are

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Gen Z

Poor Restaurant Service is Not Their Fault – (in defense of Gen Z)

Recently I went to a really sexy fast-casual restaurant in Gainesville, Georgia. A lot of oxymorons there but this one is the flagship launch for a new brand by King’s Hawaiian – the company that makes those little sweet rolls everyone loves from the grocery store. I’m not sure why they chose Gainesville, Georgia (about

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Ex-cons working in kitchen

A Great Solution to Your Restaurant’s Staffing Problems: Hire an Ex-Con!  

Hiring previously incarcerated individuals can bring several benefits to your restaurant:  Access to a larger talent pool: Many previously incarcerated individuals face challenges finding employment due to the stigma associated with their past. By being open to hiring them, your restaurant can tap into a pool of potential employees who are often overlooked by other

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Investor Pitch

How To Get Funding To Open Your Restaurant

Getting funding for opening a restaurant can be a challenging task, but with a well-prepared plan and strategic approach, you can increase your chances of success. Here are some steps to help you secure funding for your restaurant: Develop a winning concept: There are two ways to approach the creation of your restaurant. A. You

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Why Are Restaurant Managers Not Visible Anymore?

On Father’s Day, my family took me to a pancake restaurant in downtown Atlanta. It’s one of those portfolio add-ons to a restaurant group that has already earned their wings through more ambitious dinner concepts, so this one, I suppose, was created because…well…why not? I’ve been to this restaurant three or four times and each

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How to Build a Strong Online Presence for Your Restaurant

Building a strong online presence for your restaurant is crucial in today’s digital age. It can help you attract new customers, engage with your existing ones, and enhance your overall brand image. Here are some tips to help you build a strong online presence for your restaurant, covering website design, social media marketing, and online

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5 Things Real Estate Developers Should Know About Leasing to Restaurants

Over the years we’ve helped many restaurants and landlords work with each other and have seen ugliness on both sides. We’re often baffled at the lack of empathy each side can have for one another. For instance, Landlords have a mortgage to pay. When tenants seek rent abatement because they’re not profitable or they are starting

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Restaurant Fiscal Calendars – The Silver Bullet

One of the biggest problems we find when we’re trying to help struggling restaurants is that they can’t really “see” their business. Their managers work hard, often 70 to 80 hours per week. They enact policies to cut staff when its slow or they endlessly pursue cheaper ingredients and/or portion control, but efficiency often proves

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The Great Restaurant Labor Shortage…Will Be Over Shortly

The service to customer-expectation cycle has been spiraling down for decades. When service goes down, customer expectations go down with it…then service-offered achieves a new low and is met again with a new lower bar to clear.  Each generation blames the next for their sloth, self-loathing, and stunted ambition. I was born in the mid-sixties

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