Restaurateur Danny Meyer writes in his venerable book, Setting the Table, “Understanding who needs to know what, when people need to know it, and why, and then presenting that information in an ...

Restaurant managers oversee every phase of a restaurant's operations, from providing quality food and service to making sure that the operations are profitable and that bills are paid on time. A ...

Managing partner, operating partner, restaurant partner, and, sometimes, franchise partner, are all variations of the same concept: a program for elite restaurant general managers who have completed ...

An often-cited Gallup study reported that 50 percent of employees said they left their jobs because of their managers, and 70 percent reported that managers are responsible for how engaged they feel ...

Jim Sullivan is a popular keynote speaker at leadership, franchisee and GM conferences worldwide. This article does not necessarily reflect the opinions of the editors or management of Nation’s ...

The rush of a dinner shift — the clatter of utensils, the sizzle from the kitchen, the constant, demanding dance between the front and back of the house — is an environment unlike any other. For a new ...

Your payroll costs, including your own salary and that of your managers, should be about 25 to 35 percent of your total gross sales. If payroll costs are more than 35 percent of gross sales, you ...