by Howard Cannon | Sep 25, 2018 | Articles
Reference List Recruiting I ask every person I interview (either face to face or over the phone) for a list of five to seven references of people who work in the restaurant industry. I want the personal contact information of high-caliber individuals who can give me...
by Howard Cannon | Sep 24, 2018 | Articles
Building a Starting Calendar When do you want your staff to begin work? Of course, it would be nice to find sharp people and have them start immediately even though you don’t open for another three or four months. But that is not reasonable or affordable. Some people...
by Howard Cannon | Sep 22, 2018 | Articles
The flow of cash into a restaurant is essential. When you are not serving up any soup or enchiladas, you are not making money to support your restaurant. Thus, you need to look around for money to keep the restaurant going. You can find money wherever there’s a piggy...
by Howard Cannon | Sep 21, 2018 | Articles
Building Your Ideal Staffing Chart A staffing chart shows what positions you need to fill during every hour of every day throughout the week. It is similar to a lineup card in baseball except with baseball you always have nine players. In your restaurant you may have...
by Howard Cannon | Sep 20, 2018 | Articles
There Are No “Typical” Days in the Restaurant Business Running a restaurant involves many twists and turns: staff turnover, broken equipment, slow moments, and mad rushes. The restaurant business is full of rapid change, and the restaurant owner must be able to...
by Howard Cannon | Sep 19, 2018 | Articles
So what will your restaurant be? At the heart of your answer to this question is the core menu concept, which will more clearly define what your decor, ambience, style of dining service, and overall concept should look like. Don’t try to be everything to everybody....
