We have all had times when we question ourselves. Especially if you work in the restaurant industry. Some call it burnout. Some call it a sign to get out. Actually, it’s more like you have been disconnected from the driving force that sustains you. That force is still there, it’s just...

Imagine you look at your watch at 12 midnight. At that one moment in time, you have exactly 1440 minutes until you reach midnight again.

1440 minutes - that’s it. You can't borrow or buy more time.

Time is one of the most valuable resources we have. Yet most restaurant managers failed to...

We hear it a lot that great restaurants are built with great teams. As more and more restaurants come into the market, it has become imperative to build a team that can help you reach your goals. Long-term success starts with having a solid plan for team acquisition and development.

Today,...

42,000 new restaurants open every year.
By the third year in operation, 50% have close their doors.
81.4% was due to poor management.
Many of those could have been saved if they had just asked for help.

1. You Don’t Know How To Do Every Job In Your Restaurant

Handcuff Management is the Sure...

There is a storm coming whether you want to admit it or not. It's not going to be good for a lot of budding restaurateurs who think that the lure of fame and fortune await them in the restaurant business.

In 2016, for example, there were 620,807 restaurants across the country, down 1.6 percent...

Do you want a better restaurant? Now, don't answer so fast. I really want you to thinking about the deep implications of the answer. A lot of people want more, few are willing to go past their comfort zone to get more and be more. Your comfort zone is easy and let's be honest...it's comfortable.

I am all about peak performance. For the last 37 years I have dedicated myself to what the Japanese call, Kaizen.  It is more than just a word, it is a philosophy of constant and never ending improvement. I read as much as I can on a variety of subjects. Cookbooks, personal development,...

You go out of your way to recruit and hire a great manager. They had experience and excellent references. Besides, you needed a manager badly. During interview they said the right things, was very polite, well groomed, they even looked you in the eye when they shook your hand.

They start and you...

Are you marketing your restaurant as much as you should be? You might be doing some marketing on social media channels, however, if you are like the majority of restaurants out there it is far from effective. Why? You don't have a solid marketing plan. You are just dabbling with marketing. Time...

There is a strange duality of restaurants. The restaurant industry can be extremely fulfilling and rewarding. There are times when you will be over the top and never question why you choose this path.

The restaurant industry can also be relentless and merciless at times. There are times when you...

There was a post the other day on the Internet about a famous chef who is ordered by a judge to pay back over $5 million in tips they skimmed from their staff. What drives people to cheat their own staff out of money? Two simple answers. One is greed. The other is that it was easy path.

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You know the name. The Austrian born chef came to the United States in 1973 where he worked at La Tour Restaurant in Indianapolis. He moved to LA in 1975 and quickly became the chef to the Hollywood elite. From his renown restaurant Spago, he has built an empire. Was it luck or well executed...