Published June 26, 2015

How to Engage Employees in Your Energy Plan

Restaurants are major energy hogs, more than many other types of commercial buildings. The cost of cooking, heating water, keeping food cold, and lighting adds up quickly. There are many benefits to pursuing energy efficiency in your restaurant, and many strategies you can try. Your staff can (and should) help!

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America’s top favorite foods

While Millennials are seeking healthy flavor adventures and baby boomers are enjoying a home-cooked style comeback, there are certain restaurant items that Americans simply can’t get enough of. This article at Shiftgig lists six menu staples that seem to be in demand no matter what, including pizza, burgers, sandwiches, chicken tenders, salads and soup, and […]

Published June 25, 2015

Yelp is the new “mystery shopper”

The online review website Yelp has changed the way restaurants manage employees, especially servers. While “mystery shoppers” are still used by larger restaurants and chains to assess staff, all customers are potential Yelp reviewers and small restaurants are more heavily affected by negative reviews. In this article from Server Not Servant, Joshua Sperber discusses how […]

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What Makes a Good Bartender Great?

Bartending is demanding work, but the best bartenders really seem to love their job and take pride in what they do. Recently a poll was posed to Facebook users (including both industry workers and customers) asking what makes a bartender stand out from the crowd.

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Anthony Bourdain shares words of wisdom

There’s something really glamorous about celebrity chefs. They seem to have it all together, but they weren’t always brilliant and successful – they’ve learned a lot along the way. In this article from Airows, Anthony Bourdain offers 23 life lessons and pieces of advice on a variety of subjects, including relationships, business, food, and more! […]

Published June 24, 2015

An uplifting story of server appreciation

Becoming a server isn’t most people’s idea of a dream job, but many continue because they truly enjoy it, and that shows in their work and the affect they have on their customers. This touching Facebook post from a restaurant diner describes a server’s dedication to her job and making sure her regular customers are […]

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The Difference Between a Boss and a Leader

When you become a restaurant manager, you take on more responsibility and become a central part of the business. Your staff relies on you for guidance, and it’s your job to make sure everyone else is doing their job correctly. While anyone can be a boss, it takes a special kind of dedication to be a team leader.

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“No tip” restaurants are doing well

A growing trend in restaurants, going no tip isn’t easy. In order to pay servers and other staff living wages and offer benefits, restaurant owners have to sacrifice some profits. However, it ultimately pays off with a happier staff, which translates to happier customers, and the benefits increase from there. This French-style restaurant is seeing […]

Published June 23, 2015

No more trans fat in restaurants by 2018

Trans fats are getting the boot from restaurants across the nation with aims to be trans fat free by 2018. The FDA’s 2013 plan was recently finalized and it’s estimated to save consumers a lot of money in health care over the next two decades. Trans fats are considered unsafe and cause an estimated 20,000 […]

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You Need to Care About Your Restaurant To Be Successful

The restaurant industry is constantly changing, and your restaurant needs to adapt and change with it to continue making a profit. Diners are savvy and care about their food and where it comes from, so restaurants need to do the same.

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