Daily Line Checks and Preshift Meetings
by Chris Tripoli and Aaron Belleth
Every morning, in restaurant kitchens everywhere, managers and staff begin their day by following a variety of procedures and checklists. They have an opening checklist that lists important things to do, equipment items to check, orders to place and staff station duties to assign. Kitchen managers have deliveries to check in, product prearation lists to complete, recipes to post and stations to set up. . . . more >>
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When and How to Reconcept Your Restaurant
by Phyllis Ann Marshall
"Reconcepting" literally means discarding the old business model and creating an entirely new one, starting with a new name, a new image, a new style and a new business plan. It is a serious and complete top-to-bottom change. In this article, we discuss when and how to do it. . . . more >>
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Social Media for Independent Operators
by Patricia Luebke
Online social media is really only something that young people use as a vehicle of networking to the outside world, right? Well, "twittering" is not just for the young, and it's quickly being exploited by restaurants that serve all segments of the population. But, before you jump in feet first, take some time to educate yourself on how this works. . . . more >>
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How to Choose the Right Cleaning Contractor for Your Restaurant
by Howard Reill
Finding the best cleaning contractor for your restaurant has long-term economic and safety considerations that might be overlooked by the new restaurateur. This article will guide you through the evaluation process to match your operation's cleaning requirements with the company's expertise. . . . more >>
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Enlighten Your Lighting Design
by Dawn Arcieri
Illumination plays several very important roles in the design of a restaurant. In the kitchen, illumination must enhance the staff's ability to work safely and maintain sanitary conditions. Getting advice from a lighting expert can help you avoid making the kinds of missteps that waste valuable time and money. . . . more >>
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Avoid an Audit: Proper Tip Reporting and Tip Pooling
by Douglas H. Duerr, Esq.
In order to avoid tip reporting ever becoming a gray area in their restaurant, owners should consider instituting an employee training program that covers tax reporting and the dire importance of tipped employees to responsibly report all their tips. Nobody wants to receive an audit or have any issues with the IRS, so learn how to be proactive in avoiding tip reporting pitfalls. . . . more >>
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How to Account for Discounts and Comps
by Jim Laube
Discounts and comps presented, at one point, almost an insignificant portion of a restaurant's gross sales. In today's world, however, with competition for business at an all-time high, these transactions are no longer a blip on the radar; they must be accounted for. The question is, How do you properly account for discounts and comps, and avoid a losing deal? Fact is, the method used can make a significant difference. . . . more >>
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How to Manage Your Restaurants Critical Numbers and Avoid Financial Loose Ends
by Chirs Tripoli and Jim Laube
Too many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, the authors discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>
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A Review of Truth-in-Menu and Menu Labeling Laws
by David T. Denney, Esq
This article addresses traditional "Truth in Menu" issues, and the recent movement for menu labeling and trans fat bans at the local, state and national levels. It provides a concise overview into the myriad regulations that govern restaurant menus and how these legal trends might affect independent operators in the future. . . . more >>
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Dealing With Sales and Ad Valorem Taxes, State and Local
by Peter Stathopoulos, Esq.
Sales and ad valorem (i.e., property) taxes can be a potential pitfall for restaurants and their owners due to the complexity of the law and lack of uniformity from state to state, let alone county to county. Here's some background on these obligations, and how to steer clear of trouble with the tax authorities. . . . more >>
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Equipment Notes: A Salamander Review for Independent Restaurants
by Howard Riell
A Salamander is a small broiler oven that chefs use to quickly brown, glaze, cook, broil or toast a variety of dishes including some soups, creme brulee, au gratin dishes and toasted bread. Some chefs consider it a critical piece of equipment that enhances any restaurant's menu and bottom line. . . . more >>
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Stormy Weather: Managing Foul Weather Emergencies
by Howard Riell • Photos by Joseph C. Dovala
What could be more natural than the desire to protect one's property and livelihood from the ravages of nature? As the old saw goes, an ounce of prevention is worth a pound of cure. So it comes as no surprise that experienced restaurateurs recommend having a solid plan in place as the best way to survive potential carnage from weather-related emergencies. . . . more >>
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