How to Manage Younger Employees in Your Restaurant
by Patricia Luebke
The restaurant business depends on younger employees whose attitudes and work ethic may be different than yours. Trying to shape them in your image might only lead to frustration and poor communication. This article provides guidance to develope their vitality and skills into effective employees. . . . more >>
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How to Implement Your Business Succession Plan
by David T. Denney
Maintain control of your business with a buy/sell agreement in the event of a deceased partner. This article looks at your options to avoid being unwittingly partnered with one or more strangers. . . . more >>
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What to Do When Employees Become Plaintiffs
by Alisa Pittman Cleek
More than 40% of employment-related claims are brought against businesses with between 15-100 employees. Many independent restaurants do not carry Employment Practices Liability Insurance and leave themselves vulnerable to the kinds of claims covered by EPLI. . . . more >>
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How to Transition from Chef to Owner
by Chef Michael Tsonton
What happens when a comfortable chef decides to step out from the back, and place his or her name on the front door? Everything changes. Everything. The author, a chef/owner himself, guides you through making the jump. . . . more >>
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How Meal Breaks Can Reduce Payroll Expense
by Dave Pavesic
Wage-and-hour laws don't require you to give your employees "free" meals. Under federal law and the laws in most states, you can elect not to provide meals or breaks at all. This article, however, makes a strong case why most restuarants shoud have a meal break policy for their employees. . . . more >>
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Selecting a Ware Washer for Your Restaurant
by Mark Vasto
Studies of restaurant customers show that clean glasses, dishes and utensils are the most important gauge for the overall cleanliness of a restaurant's kitchen. Review these considerations prior to making a decision . . . more >>
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How to Determine Management and Staff Pay
By Patricia Luebke and Barry K. Shuster
Take some of the gamble out of establishing pay scales for your restaurant. This survey overview will give you comparisons to similar operations in locations throughout the country. . . . more >>
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How to Set Employee Appearance Standards
by Bill Marvin
Your restaurant's image is more than just dining room decor and tabletops. The appearance and demeanor of your staff play a major role in how your business is percieved and whether your patrons return more often. . . . more >>
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How to Design Your Restaurant's Kitchen the Right Way
by Stephani Robson
This article will give you ideas and guidance to plan the optimal kitchen for your particular restaurant operation. The proper design will blend science, art and functionality to create a profitable, efficient engine that's a joy to work in. . . . more >>
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How to Cope with Minimum Wage Increases
by Joe Erickson
Make effective operational adjustments to maintain your restaurant's profit margins in the face of inevitable labor cost increases. Follow the advice offered in this article to manage this process. . . . more >>
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