Most restaurant handbooks gather dust, jeopardizing restaurant management and success. They’re written once, copied from a generic template, and forgotten, until something goes wrong. But in today’s high-churn, high-pressure hospitality world, a smart employee handbook isn’t just paperwork from HR. It’s your frontline operating manual. It sets the tone for Read more…
Running a profitable restaurant today means going beyond packed tables to enhance restaurant revenue . While dine-in traffic remains your backbone, relying on it alone makes your business vulnerable to seasonality, shifting market trends, or rising competition. The strongest restaurants build multiple revenue streams by design, not just as side Read more…
Your restaurant’s hourly employees punch in and out across every shift. With automatic punch rounding in place, often using the 7-minute rule or rounding to the nearest quarter hour, you may assume compliance. But without a clear understanding of labor laws around clocking in and out, time rounding practices, and Read more…
For over a century, the Michelin Guide has been the gold standard in evaluating culinary excellence. Originating in France and gradually expanding across continents, including major U.S. cities like New York City, San Francisco, and Las Vegas, it remains the most coveted rating system in hospitality. Earning one, two, or Read more…
In retail businesses, every sale, smile, and stocked shelf comes down to one thing: execution. And behind great execution is great communication. But in most stores, communication breakdowns among frontline employees don’t happen because employees don’t care; they happen because the tools and processes haven’t kept up with the pace Read more…
Labor shortages, wage pressures, and changing guest expectations have forced many restaurants to rethink how they pay staff. But navigating service charges vs tips isn’t just about semantics, it’s about compliance, clarity, and control. The IRS, guests, and your employees treat these payments very differently. Misclassify a service fee as Read more…
Behind every smoothly running restaurant kitchen lies a carefully organized team working with precision and purpose. This framework, known as the kitchen brigade or brigade de cuisine, is far from outdated. It remains the backbone of kitchens everywhere, from upscale fine dining to bustling casual spots, ensuring consistent quality, speed, Read more…
What slows down service, frustrates your bartenders, and eats into your nightly revenue? Missing tools, broken gear, and poorly planned setups. Ask any bar owner—when the ice machine fails or the speed rail’s out of reach, it’s not just a nuisance; it’s lost sales. That’s why your bar equipment setup Read more…
Table service isn’t just about bringing food to a table — it’s a choreography that shapes how guests experience your restaurant. Whether you’re serving a five-course tasting menu or casual comfort food, the way that service is structured directly influences guest satisfaction, staff efficiency, and even your bottom line. While Read more…
Behind every smooth kitchen service is a dependable team of line chefs and line cooks working at various food stations . They’re the engine of your back of house, as outlined in the line cook job description handling prep, executing orders with speed and accuracy, and ensuring your guests receive Read more…