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How to Prevent Underage Alcohol Sales in Your Restaurant
Underage drinking is a serious problem in the United States. Excessive alcohol consumption is one of the leading causes of preventable deaths, and teenagers are especially at risk. If your restaurant serves alcohol, you and your servers have a responsibility to...
Featured Article
How to Prevent Underage Alcohol Sales in Your Restaurant
Underage drinking is a serious problem in the United States. Excessive alcohol consumption is one of the leading causes of preventable deaths, and teenagers are especially at risk. If your restaurant serves alcohol, you and your servers have a responsibility to...
Recent Articles
That Dollop Packs a Wallop
We all want to be known for our generous portions at a reasonable price. After all, the American public is value conscious. But unless the extra dollop of sour cream is figured into the retail price of the item, your waitstaff needs to refrain from the urge to pile it...
What Does Free Water Really Cost?
There’s no such thing as a “free” glass of water. In fact, according to industry reports, the typical glass of regular tap water can cost over a dollar per serving. How? The glass has to be ordered, inventoried, filled and washed for each guest -- up go labor costs....
What’s Your Profit Margin?
If you asked your employees what they thought the average profit on the dollar is in the restaurant business, how do you think they’d reply? Typically, restaurant employees are under the impression that owners and operators are rolling in the dough, and that’s not...
How to Use Your Chef to Reduce Food Waste
We’ve all known temperamental cooks and chefs. They are indeed artists in their own right. But they are still employees and they need to help hold the line on the bottom line just like everyone else. Food costs are high on your overhead list, and your chef is your...
Pour On the Profits: Eliminate the Extra Splash
Good bartenders are worth their weight in gold – literally. If drinks are measured accurately, taste “just right” and are served quickly and efficiently, you can count on a profitable business. Too often, though, you’ll find bartenders who are “in business” for...
Reduce Bar Costs in Your Restaurant
On a good night, the bar is probably the business place in any restaurant. Bartenders have to serve "bar only" patrons as well as juggle drink orders from servers. With such a high volume of breakneck service, it's easy to lose sight of the things that add up to...
