restaurant owners
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Why Is My Restaurant Not Making Money (2026)
Why is my restaurant not making money with great reviews? Prices are too low and labor too high. Raise prices, close losing shifts, then fix food cost.
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How to Keep Your Restaurant Cash Drawer From Coming Up Short (2026)
Keep your restaurant cash drawer from coming up short with waiter banks, one drawer per bartender, blind drops and end-of-shift manager counts.
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How to Stop Spam Calls to Your Restaurant (2026)
Stop spam calls to your restaurant with a press-1 greeting, call screening on your cell and your carrier's free filter. Real guests still get through.
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Investing in a Food Business With Friends (2026)
Investing in a food business with friends works only if you can lose it all, every money rule is signed first, and you can see the books from day one.
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What to Do When an Employee Brings Their Kid to Work (2026)
When an employee brings their kid to work, allow it as a last resort with written rules: one safe spot, a text first, never the kitchen, same rule for all.
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How to Deal with a Toxic Restaurant Employee (2026)
Document their bad behavior and fire them before they ruin your team. A toxic cook's attitude rarely improves with training or supervision.
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No Customers in Your Restaurant's First 6 Months? What's Normal and What's Not (2026)
Zero-customer days happen to new restaurants — but veteran owners say there's a line between a dead Tuesday and a real problem. Here's how to read your slow days, what to do with empty hours, and when an empty dining room is a red flag.