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Log your tips

 By Bill Main on Oct. 01, 2003

Motivating your waitstaff to improve their service is a challenge. And concentrating on what everyone is doing "wrong" gets really old really fast. So years ago I tried an experiment based on two premises.

The week’s 5 head-spinning moments

 By Peter Romeo on Feb. 14, 2014

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

Do African Americans tip less?

By Restaurant Business Staff on Sep. 30, 2004

It's a scenario many a restaurant host faces every day.

A new minimum-wage model

By Peter Romeo on Apr. 08, 2014

For restaurateurs in Minnesota and Maryland, the minimum wage will depend on your sales level.

Survivors ready?

By Restaurant Business Staff on Jan. 15, 2005

Crap happens. Take a page from some savvy fellow operators and meet the challenges with our Survival Guide.

The week’s 5 head-spinning moments: Bombshell revelations edition

By Peter Romeo on May 30, 2014

Cracker Barrel plans a fast-casual entry, chains stress there’s actual cooking in their kitchens, fast-food breads rise into more exotic territory, employers detail their pay ladders and Chipotle reveals its throughput and why franchising is unfair to talent.

Financing

Is your distributor going the extra mile?

By Restaurant Business Staff on Jul. 28, 2007

What’s your distributor done for you lately? If nothing comes to mind besides dropping off cases at the back door, maybe it’s time to start asking some questions.

Workforce

The trouble with tips

By Steve Brooks on Jun. 17, 2014

Business- crushing lawsuits and tedious rules have some operators debating whether it’s time to topple the practice of tipping completely.

Put people first

By Bill Main on Dec. 28, 1998

70% of customers who won't return to a foodservice establishment cite a negative interaction with an employee as the reason. By lowering employee turnover, service and customer retention can be improved.

Is your staff giving you a bad reputation?

By Restaurant Business Staff on Oct. 07, 2007

Afraid a night of poorly prepared food is destined to give your restaurant a bad reputation? Think again.

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