More cities have recently joined Yelp's LIVES program, which displays health inspection scores and violations alongside user reviews.
Yelp 'LIVES' program expands, displaying health inspection scores in more cities
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Do's & Don'ts: Using cleaning chemicals in your restaurant
Here's a handy cheat sheet on the proper use of cleaning chemicals to keep your restaurant clean while not accidently poisoning your guests or employees.
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Beyonce might 'take your ass to Red Lobster' but will you get lobster meat there?
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Would you eat here?
A Colorado lawmaker wants restaurants to post a notice on their doors if they don't provide their workers with at least five paid sick days.
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Creating managers with ongoing education
One of the most important aspects of any restaurant and bar is developing talent. This includes training staff, providing ongoing education, and nurturing leadership skills. The best restaurant and bar managers are developed from within organizations that give employees a strong foundation of knowledge and confidence.
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When did cash lose its crown in restaurants?
Recently we received an inquiry from a subscriber that raised a fascinating question: "What happened to cash as a method of tender in my restaurants?"
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5 tactics to keep your bartender honest and increase bar sales
If you ask the typical restaurant operator how they perceive the honesty/integrity of their bartenders, the general answer will be “negatively”. It is an old axiom that all bartenders steal and it’s just a matter of how much. Here are some tips for creating an atmosphere of trust that'll boost profits.
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Does your sports bar really make watching sports great?
Ever wonder what drives guests to go to specific restaurants, like sports bars? The #1 reason people turn out to sports bars is pretty simple: to watch sports! Question is, are you giving the best experience to your customers so they keep coming back?
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What Internet streaming means for your restaurant or bar
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Rethink restaurant employee titles to empower your staff
If you want to get more out of your staff give them titles that warrant the hard work they do day in and day out. If you hire someone as a “food runner”, that is exactly what you’re going to get. If you hire someone as a guest service assistant their whole scope of responsibility changes even if the job description stays the same.
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