Restaurateur Danny Meyer writes in his venerable book, Setting the Table, “Understanding who needs to know what, when people need to know it, and why, and then presenting that information in an ...

Restaurant managers oversee every phase of a restaurant's operations, from providing quality food and service to making sure that the operations are profitable and that bills are paid on time. A ...

Managing partner, operating partner, restaurant partner, and, sometimes, franchise partner, are all variations of the same concept: a program for elite restaurant general managers who have completed ...

The National Restaurant Association's ServSafe 6th Edition is available to help managers meet the 2011 supplement to the 2009 Food Code. The National Restaurant Association introduced its ServSafe 6th ...

An often-cited Gallup study reported that 50 percent of employees said they left their jobs because of their managers, and 70 percent reported that managers are responsible for how engaged they feel ...

Running a good restaurant is quite literally an act of plate-spinning. You need to manage the supply of ingredients, schedule all of the staff, prepare the facilities and more, all before the ...

The rush of a dinner shift — the clatter of utensils, the sizzle from the kitchen, the constant, demanding dance between the front and back of the house — is an environment unlike any other. For a new ...

There can be a lot of satisfaction in managing restaurants; managers deliver a tangible product and receive immediate -- hopefully positive -- feedback. Restaurant managers have a variety of duties ...

Your payroll costs, including your own salary and that of your managers, should be about 25 to 35 percent of your total gross sales. If payroll costs are more than 35 percent of gross sales, you ...

The National Restaurant Association's ServSafe 6th Edition is available to help managers meet the 2011 supplement to the 2009 Food Code. The National Restaurant Association introduced its ServSafe 6th ...