Barry Shuster

Executive Editor
RestaurantOwner Insights

Article

A Value Proposition: Driving the Perceived Value of the Guest Experience

Certainly, the perceived value of dining out is influenced by price, portion size, and the menu quality. However, with all due respect to chefs, food alone is no longer enough to ensure repeat patronage in a competitive market. That said, competing on price is a proverbial race to the bottom. Creating ...

Success Story

A Community Cornerstone: Wade's Restaurant of Spartanburg, SC

Wade’s Restaurant was founded by Wade and Betty Lindsey in 1947 as a small grocery store with a lunch counter serving hot dogs, sandwiches, and soup to local mill workers. Known for its Southern "meat-and-three" meals, it has grown into an enduring cornerstone of the Spartanburg, SC community.

Article

A New You: How To Reimage Your Restaurant

A restaurant re-concept is major overhaul of an existing restaurant's brand to create a new dining experience. It is a huge and risky undertaking that should not be done without serious consideration. However, most restaurants need periodic reimaging, or re-envisioning the image, ...

Article

A Positive Vibe: How the Atmosphere of Your Space Influences Its Guest Appeal

If you ask consumers to identify what’s important to them about a restaurant experience, most will mention the Big Three: food, service, and atmosphere. What guests look for in terms of food and service is pretty clear: guests want quality food served at the right temperature and ...

Article

Tis the Season: Winning Guests’ Hearts, Minds, and Patronage During the Holiday Season

According to a past National Restaurant Association survey, 57% of consumers plan to go out to eat at a restaurant, while 50% plan to order takeout or delivery for a gathering at home during the holidays. One in four consumers plan to do both. In this article, we explore how to capture ...

Article

Everything in its Place: The Critical Role of Opening and Closing Procedures

Prior to the line check and pre-shift meeting are the opening and closing tasks to ensure seamless service once guests arrive. In this article, we review how checklists, culture, and leadership ensure they are performed effectively and efficiently.

Article

Big News! The RO TEAM App Just Got a Major Upgrade

We’re thrilled to announce the launch of our newly enhanced RO TEAM App - designed to make training smoother, smarter, and more accessible than ever! Whether your team uses their phones or a company device for training, this updated version is ready to go and packed with improvements. In this ...

Training Video

Essential Food Labeling Practices for Everyone in the Back-Of-House

This training video gives restaurant teams a clear, practical look at how food labeling procedures support freshness and safety.

Training Video

The Science of Kindness: Being Kind is Good for Guests & YOU!

Science tells us that it pays to be kind. In fact, kindness at work can give you an advantage. In this video, you will learn simple best practices that ...

Training Video

Navigating Change: Training Confidently Through Transition

Navigating change in hospitality operations can be challenging, but it's also a powerful catalyst for growth. As service standards evolve and guest expectations ...

Training Video

Shaping Success: Your Role in Long-Term Training

Training doesn’t stop after the first shift, and neither does your impact. This video explores how restaurant trainers can shape long-term success by ...