by Howard Cannon | Nov 2, 2018 | Articles
Par Level Par in the restaurant industry has a similar meaning to par on the golf course except that, unlike Tiger Woods, you don’t want to come out under par. A par level for an item or ingredient is the amount you think you need to ensure that you don’t run out...
by Howard Cannon | Nov 1, 2018 | Articles
Traffic matters. If cars are driving past your restaurant, drivers may notice it and decide to stop for some food. If cars are driving past someone else’s restaurant, chances are the folks in them are not thinking of your establishment. Your goal should be to open...
by Howard Cannon | Oct 30, 2018 | Articles
OSHA guidelines, standards and safety rules apply to nearly every restaurant industry legal matter and it is a whole lot more than the little bit of text on the OSHA wall poster. Your case will more likely than not depend on the standards applied and whether or not...
by Howard Cannon | Oct 30, 2018 | Articles
All local laws are in place to ensure that you run a safe and fair restaurant, but the enforcement and specific rules restaurants must follow differ widely from state to state and city to city. Every state, every city, every county, and even every township has its own...
by Howard Cannon | Oct 29, 2018 | Articles
People jump from airplanes for fun, or so I’ve read. These skydivers are accepting a clear risk when they make the big leap, which is the possibility that their parachutes won’t open. The risk involved in the restaurant business is quite a bit murkier, but plenty of...
by Howard Cannon | Oct 16, 2018 | Articles
Flashback to a radio interview with Howard Cannon on http://blogtalkradio.com in 2013. Howard Cannon is interviewed about the dirty little secrets that are hidden in restaurants and bars. What do you think they are? Find out by hearing this exclusive interview...
