(Source: Flickr) It’s no secret that one of the keys to a successful restaurant is a great staff. In terms of guaranteeing a great dining experience that will result in repeat business, your servers are particularly important, as they are the ones who have the most direct contact with the customers.

(Source: Flickr) Beer is hardly a new thing; according to some sources, it even precedes bread. But in recent years, it’s become the hot new thing all over again with the growth of the craft beer industry. The industry enjoyed an aggressive 13% growth in 2015 alone, and shows no signs of lagging.

(Source: Flickr)   When you first open a restaurant, your biggest goal is to bring customers through the door. But as your business continues to develop, it should become a key goal of your business to increase the frequency of customers coming back through the door. One study found that a whopping 70% of restaurantFIND OUT MORE |

Embed This Image On Your Site (copy code below): Courtesy of: Chef Works

(Source: Flickr) Making your restaurant profitable can be an extremely tricky prospect. It is incredibly difficult to price your dishes so that you can cover ever-fluctuating food and commodity prices in addition to paying the rent and compensating your employees.

(Source: Flickr) At the heart of every restaurant is a concept. Whether it’s an old-school family-style Italian restaurant with red checked tablecloths and carafes of Chianti or a high end restaurant offering sustainable cuisine, the look, employee uniforms, decor, layout, and cuisine of a restaurant are all reflective of the restaurant’s concept.

(Source: Flickr) There’s nothing quite like a hot spot restaurant. The air seems to sizzle with energy; everything is just a little bit more vibrant, more beautiful, more interesting within its doors. To a restaurant owner, this is the ultimate dream: to have customers lining up for a slice of their establishment and culture. ButFIND OUT MORE |

(Source: Flickr) Making your restaurant profitable takes a tremendous amount of time and effort. After all, it’s very expensive to fund a new restaurant, and the cost of operations once it’s open remains quite high. However, in spite of these things, it is possible for your restaurant to not only survive but to thrive. ToFIND OUT MORE |

Question 1: Where did you get your start? “I started working in restaurants in high school and continued doing so through college. After realizing my true calling was cooking, I quit college and enrolled in culinary school.”   Question 2: What is your favorite dish? “A perfectly cooked chicken breast! Crispy skin, juicy meat, andFIND OUT MORE |

(Source: Flickr) “Would you like to see the dessert menu?” It’s a phrase uttered hundreds of times a day in restaurants. While for some customers, ordering dessert is a given part of the dining experience, other customers require a little “selling”. So how do you separate yourself from establishments where customers say “no thanks” beforeFIND OUT MORE |