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Build Your Business

Running a successful restaurant means running a successful business. Here are some tips and tricks to help you along the way.

  • Make Your Restaurant a New Year's Eve Destination

    Make Your Restaurant a New Year's Eve Destination

    Your guests are excited, baby sitters are hired and Ubers are at the ready. It’s New Year’s Eve, and it’s time to celebrate in style. Here are six ways to make your restaurant a New Year’s Eve destination this year!

  • holiday table

    Preparing Your Restaurant for the Holidays

    The holidays present excellent opportunities for your restaurant, but can also be stressful. These five tips will make sure you have a happy, and profitable, holiday season.

  • Host Your Own Multi Chef Dinner

    How to Host a Collaborative Chef Dinner

    Multi-chef dinners are extremely popular, seemingly popping up every week in busy dining markets. It’s a great way for chefs to collaborate, share skills and explore new passions; and it’s usually pretty exciting for guests. Collaborative dinners can bring awareness to a specific cause and can give chefs a chance to flex creative muscle.

  • ServSafe Expert

    Adding ServSafe Experts to Your Operation

    According to the National Restaurant Association, “The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction,” and it has provided certification for over 5 million foodservice professionals in three categories: ServSafe Food Protection Manager, ServSafe Food Handler ™ and ServSafe Alcohol ™.

  • Growing Your To Go Sales

    Growing Your To-Go Sales

    There are few businesses that run on tighter margins than restaurants. As a result, it is crucial to maximize every revenue stream possible and that increasingly means looking at to-go orders and delivery. Some of the largest growth in the industry (double digit percentages annually) is coming from to-go/delivery orders and much of that is driven by the fact Millennials gravitate toward restaurants with these options.

  • Your Operation

    Price it Right

    Managing food cost and pricing your menu well can mean the difference between a thriving business and a struggling one. Here are some things to keep in mind as you pull out your calculator.

  • sommelier

    Developing In-House Experts

    The more menu knowledge your staff has, the better equipped they will be to create a memorable guest experience. Staff training directly contributes to higher sales and staff retention. So, when does it make sense for a restaurant to facilitate and even pay for staff training outside of the restaurant, and how can restaurateurs make sure staff is knowledgeable on everyday menu items?

  • contigo gluten free tacos

    Is Gluten Free Missing from your Menu?

    Now more than ever, it’s important to expand your menu selection to include gluten-free options for the growing population of those who are gluten-intolerant. Thanks to some creative chefs and food scientists, a whole host of gluten-free ingredients and products have emerged in the market, allowing you to serve gluten-free Italian dishes, Latin-inspired items, and even rich desserts.

  • How to Private Label a Popular Menu Item

    Private label products are a billion-dollar industry that continue to grow market share. When a restaurant creates a private label product based on a popular menu item, it can provide another revenue stream for the business and a useful marketing tool as well.

  • How to Engage with Local and Regional Tourism

    These days, tourists are looking for local context--they want to shop, play, and eat like the locals. Tourists seek experiential activities that immerse them in the place they’re visiting. From farmers markets to foraging expeditions, tourists are looking for experiences that they can’t find anywhere else.