Restaurant Leadership

What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates

Kitchen Ops, Menu, Service / By

Small plates are the chef’s creative playground. Most restaurants diners expect to see steaks, roast chicken, and grilled salmon entrées. These basics will quickly fill up the entrées list because customers gravitate towards the familiar, especially when they are spending $20-$30 for an entrée. Restaurants need to sell what their customers want, so it’s less […]

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Becoming a Food Entrepreneur & Restaurateur: What You Should Know Before Taking the Leap

Consulting, General, Hospitality Consulting, Leadership / By

I’m 52 and have spent my entire career (save for a stint in the US Army for training to be a Reservist) in hospitality. My first job was as a dishwasher, and I have spent time in almost every restaurant position. Cook, server, bartender, runner, busser, chef, manager, general manager, area manager, vice president, owner.

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two women in a meeting

6 Secrets to Hiring the Best Restaurant General Manager

Consulting, Leadership, Service / By

The general manager of a restaurant is the most crucial position in the entire business. The chef usually gets the glory, but the general manager is responsible for keeping the restaurant operating consistently, ensuring guest satisfaction, hiring and developing the staff, delivering budgeted profits, and driving sales growth. A good general manager can keep an

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