Manage Change in Your Restaurant

Manage Change in Your Restaurant

The restaurant business is like show business, which means you need to be ready for anything. From advances in technology to the competition outlook to the ever-changing demands of your customers, change could very well be the only thing we can count on in this...
Waitstaff Management: Make Your Praise Worthy

Waitstaff Management: Make Your Praise Worthy

We all know we should praise our restaurant employees, but the excuses to skip it are almost as great as those we use to blow off exercise… we’re too busy, we’re too tired and we’re not completely convinced it works. And why should we be? The last time we told Tina...
Take One for the Team

Take One for the Team

It’s not my section. My customer. My job. My problem. It’s not, it’s not, it’s not… As managers, we often hear more about a person’s lack of responsibilities than we hear about their actual duties or abilities. And, if that happens more than once with an employee, the...
How to Shave 20 Hours off Your Workweek

How to Shave 20 Hours off Your Workweek

As a restaurant manager, nothing about this line of work takes you by surprise. Nothing, that is, except the fact that even now, as the manager running the show, you still put in 65- to 70-hour workweeks. You can blame the demands of “hands-on” restaurant management,...