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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.

  • Your Operation

    Simple Ways to Improve Customer Service

    You’ve learned about hold times during your ServSafe Course, but there’s another “hold time” they didn’t mention - the time customers wait on hold when they call your establishment.

  • Your Operation

    Summer Grilling - Serving it Safe

    Fire up the coals and enjoy a healthy and safe barbeque. We all have an important role in food safety and there are several simple steps to a safe grilling season. To improve the safety of our food follow the USDA’s key food safety message of Clean, Separate, Cook & Chill during the grilling season and all year around.

  • Your Operation

    Get The Word Out On Nutrition

    With the national spotlight on menu labeling legislation and the First Lady’s “Let’s Move” campaign to bring healthier lunches into schools, chefs at all types of restaurants and institutions are taking a second look at what goes into their food. In honor of National Nutrition Month, we thought we’d bring you some ideas for how you can promote and incorporate nutrition into your operation’s menu.

  • Your Operation

    Think Outside of the Menu

    Sometimes increasing sales can be as simple as advertising in your own restaurant. Simplify the decision making process for your patrons by suggesting they order exactly what you want them to order and reap the rewards!

  • Your Operation

    The Social Media Impact on Restaurants

    It’s lunch time, you’re looking for a place to eat, and you don’t have reservations. What’s the first thing you do? Check Urbanspoon or Yelp on your mobile phone for nearby hot restaurants. If that restaurant is hooked in with Open Table, even better, now you can check for available times and book your own reservation in mere minutes.

  • Your Operation

    Keep Them Coming Back!

    Give them concrete examples of what you plan to do to remedy the situation. There is a big difference between creating a satisfied customer that had originally complained and ignoring a complaint that seems to be a “waste of time.”

  • Your Operation

    The Power of Paper

    Upon meeting with Keith, the owner of Jane’s Steakhouse in Morgan City, LA, I was able to learn about some of his key business concerns. So, I asked him to provide the top three or four key points he wished his customers knew about his operation.

  • Your Operation

    To Change Or Not To Change?

    When you change your menu, you're trying to capture that new prospective diner and keep him coming to your establishment while keeping the signature dishes (and faithful patrons) that made you successful. So how do you know when you should embark on changing your menu?