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....
by Howard Cannon | Sep 18, 2018 | Articles
You need to protect yourself, but you don’t need to spend all of your income or anything like 20 percent on insurance. Even though there are insurance policies to cover just about any imaginable disaster, there is a limit to what you need. Basic insurance coverage...
by Howard Cannon | Sep 17, 2018 | Articles
Rules are not made to be broken. Or else why write them? Just as important as having a policy and procedures manual is abiding by it on a consistent basis. For instance, if you state that you will not condone any form of theft and that theft will result in immediate...
