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…
In 2025, it’s easy to assume restaurant review platforms are old news. Social media is louder. Influencers are flashier. But make no mistake, review sites are still one of the most powerful tools in your restaurant’s growth playbook. Today’s diners use multiple sources to decide where to eat, from Google Read more…
In the restaurant industry, employee satisfaction isn’t just a “nice to have”—it’s a business necessity. High turnover doesn’t just slow down service; it affects everything from customer loyalty to compliance with food safety protocols, making employee satisfaction surveys crucial for understanding these dynamic . Replacing even one front-of-house team member Read more…
Managing multiple shifts in a busy restaurant? Then you know how chaotic things can get if everyone isn’t on the same page, especially without a proper end of shift report . From forgotten tasks to missing details, even a minor miscommunication can throw off the entire operation, affecting customer satisfaction Read more…
Health code violations in restaurants can damage a reputation faster than you can say “health inspection.” A health code violation can occur due to improper food temperature, cross-contamination, or chemical misuse. Restaurants that fail to comply with restaurant health codes not only risk losing customer trust but also face penalties Read more…
Think happy hours are just about slashing prices? Think again. In today’s competitive landscape, happy hour is no longer a casual afterthought. It’s a strategic lever that smart restaurant operators use to boost revenue, build foot traffic during slow hours, and turn first-timers into loyal regulars. When done right, a Read more…
One Kitchen Fire Could Take It All Down. You don’t need a five-alarm blaze to lose your business—just a single lawsuit, one broken fridge, or a bartender who poured one drink too many. In fact, U.S. fire departments respond to over 7,400 restaurant fires every year. That’s 20 kitchens a Read more…
Corkage fees are a nuanced aspect of restaurant operations, often straddling the line between hospitality and profitability. As more guests inquire about bringing their own wine or special bottle to celebrate a birthday, anniversary, or other milestone, restaurants must decide not only if they will allow it, but how they Read more…
Suggestive selling is not just a sales tactic—it’s a refined skill that blends observation, timing, and communication. It’s the art of gently nudging customers toward additional purchases that complement their initial choice. When done correctly, it not only increases sales but also improves the customer experience, enhances profit margins, and Read more…