Gun violence may be rare for most restaurants, but it's still a possibility. Here are seven ways to prevent trouble before it really gets started.
7 ways to prevent gun violence at your bar or restaurant
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Today's Specials: Should politics be in your workplace?
Today's top restaurant news include hiring autistic workers, a new, more scientific restaurant rating approach, and should your staff have political opinions while on the job.
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How Hollywood Sees Us: Managing slighted servers
When a party of six is really a party of three, it can irk your service staff. When that happens, it's up to managers to step in and coach them through it.
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Are you rushing diners out of your restaurant because of rising rents?
High rent is driving indie-restaurants to close their doors. For those scraping by, it's causing a major issue in the quality of their service.
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Today's Special: Don't call me daughter, owner fires his own kid
Today's hot stories include a restaurant owner firing his own daughter over insulting guests, bars using surge/dynamic pricing to boost sales, and what the impeachment of Brazil's president means for the Summer Olympics.
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Today's Special: No way! It's your turn to clean the bathroom!
Here's todays' hottest news affecting the restaurant industry, including daily fantasy sports groups ignoring the Feds invite, Joe's Crab Shack drops their no-tipping policy, and how North Carolina's HB2 lawsuit is going to affect restaurants.
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Bar shames bad tippers on Facebook, gets torched online by guests
An Ohio bar is taking a lot of heat from guests after the owners took to Facebook to shame customers for tipping their service staff poorly.
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How Hollywood Sees Us: Spotting a fight before it happens
In this scene from Heat, we learn that it's not always easy to spot a bar/restaurant fight before it happens.
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New app will literally drive sales to your restaurant
What if we told you there was a way for guests to magically appear at your restaurant during the slow times? Enter Cake.af.
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Reservation no-show fees make it to America
Some US restaurants are adopting a recent Australian policy of charging diner deadbeats a fee for not showing up at their reservation. Should you do the same or are there other ways of lowering your no-show numbers?
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