It's report card time!

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!

And when she got there, the cupboard was bare

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?

Line cooks and waitstaff can sometimes butt heads. How can they be taught to cooperate more effectively? How can communication between the two sides be improved? Try this simple tip.

A small investment of time might save you some money.

In order to maintain and increase your market share you need to know how you compare to your competition. A Competition Analysis will help you excel.

Restaurant critics are everywhere. In fact, anyone who dines out fancies him or herself a restaurant critic.

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.

On a busy night at Houston's in Manhattan, the server approaches with menus, a wine list, and something new.