Learning to let employees lead

The times they are a changin'. Life used to be simple: managers managed. They directed, controlled, commanded. But that doesn't work anymore. Today's managers must learn to become leaders

Suggestive selling scripts

These lines can lead to higher check averages and greater guest satisfaction. Servers can also expect higher tips if these scripts are practiced to perfection.

These two quick and easy reads will be helpful to any restaurant manager. There are a lot of ideas out there, but if you are pressed for time, these books will be particularly useful.

Take a look at your Employee Turnover Ratio. What is turnover really costing you? Can you afford to ignore it any longer?

Why aren't there more cartoons about restaurants?

The minute you walk in the door the barrage begins...a customer got food poisoning, an employee quit, a delivery is wrong, a fire started in the kitchen. And your job as a good foodservice manager is to put out all those fires...

Here's a list of foodservice and restaurant management terms that every manager should know because it is important to apply the underlying concepts. If you don't know them, then start studying!

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

Wouldn't it be helpful to have a list of techniques to keep your employees happy? Well, here are a few techniques you might find especially helpful.

Don't you wish you had eyes in the back of your head, or that you could be a fly on the wall of your restaurant? Ever wonder how your staff performs when you’re not there to keep an eye on things?