(Source: Flickr) When it comes to your restaurant menu, bigger does not necessarily equal better. As a matter of fact, in recent years, there’s actually been a trend toward downsizing menus for better focus and overall success in dining establishments.

(Source: Flickr)   Regardless of the time of year, there’s a flavor associated with the season. From vibrant tomatoes and juicy corn in the summer to cozy cookies and hot toddies in the winter, there are foods which evoke the season and can help your establishment appeal to customers. By offering seasonal specials, you canFIND OUT MORE |

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    (Source: Flickr)   There’s an adage that breakfast is the most important meal of the day. But does that mean that offering it will add value to your restaurant?

Question 1: Where did you get your start? “I took a summer job in the kitchen at The North Rim of the Grand Canyon National Park in Arizona.”

(Source: Flickr) Picture this: your restaurant is doing extremely well. Reviews are great, clientele is growing, and you’re reliably making great profits. Could it be the right time to open a second restaurant location?

(Source: Flickr) If you’re in the process of opening a restaurant and you’d like to have a bar, or if you’re considering adding alcohol to your menu, obtaining a liquor license is an important consideration for your establishment.

(Source: Flickr)   Did you know that excess noise levels are one of the the most common restaurant complaints, ranking just behind poor service? The noise in your restaurant can affect a diner’s impression of your restaurant to a very high degree. If it it is distracting, noisy, and hard to conduct a proper conversationFIND OUT MORE |

     (Source: Flickr) It’s impossible to please everybody. However, knowing that doesn’t mean it’s easy to deal with unhappy customers who complain or post negative reviews about your restaurant. Dealing with unhappy customers is one of the less desirable parts of owning a restaurant, but unfortunately, as time goes on and you have more customersFIND OUT MORE |

Question 1: Where did you get your start? “My career began when I was 19 as a server at Outback Steakhouse in Tampa, FL. They needed a Kitchen Manager at their new operation in Rio de Janeiro, Brazil and although I had no experience, they trained me for the position.”