(Source: Flickr) Hiring part time employees can prove very beneficial to your restaurant’s bottom line. In particular, part time employees can help round out and augment your staff during your peak hours or seasons, while allowing you to maintain a smaller full time staff for slower times.

     Where did you get your start? My first job wasn’t really a restaurant job at all. I was working at the Greyhound Bus station in Biloxi, Mississippi, as a luggage porter. Right next door was a greasy spoon cafe called, “Papa John’s.” On Saturdaymornings, I’d help him put away his groceries and dryFIND OUT MORE |

July 8, 2016 (San Diego, CA) Chef Works, Inc., a global company specializing in the design and manufacturing of culinary garments with sales to over 65 countries believes in leaving the world a better place. It is at the heart of the company culture which drives a deep commitment to making a positive difference inFIND OUT MORE |

(Source: Flickr) Do you appreciate your employees? If you’re any good as a restaurant owner or manager, the answer is yes, absolutely. After all, it’s the employees who keep your restaurant running! But here’s a good follow-up question: do you regularly show your employees how much you appreciate them?

(Source: Flickr) It’s no secret that one of the keys to a successful restaurant is a great staff. In terms of guaranteeing a great dining experience that will result in repeat business, your servers are particularly important, as they are the ones who have the most direct contact with the customers.

(Source: Flickr) Beer is hardly a new thing; according to some sources, it even precedes bread. But in recent years, it’s become the hot new thing all over again with the growth of the craft beer industry. The industry enjoyed an aggressive 13% growth in 2015 alone, and shows no signs of lagging.

(Source: Flickr)   When you first open a restaurant, your biggest goal is to bring customers through the door. But as your business continues to develop, it should become a key goal of your business to increase the frequency of customers coming back through the door. One study found that a whopping 70% of restaurantFIND OUT MORE |

Embed This Image On Your Site (copy code below): Courtesy of: Chef Works

(Source: Flickr) Making your restaurant profitable can be an extremely tricky prospect. It is incredibly difficult to price your dishes so that you can cover ever-fluctuating food and commodity prices in addition to paying the rent and compensating your employees.

(Source: Flickr) At the heart of every restaurant is a concept. Whether it’s an old-school family-style Italian restaurant with red checked tablecloths and carafes of Chianti or a high end restaurant offering sustainable cuisine, the look, employee uniforms, decor, layout, and cuisine of a restaurant are all reflective of the restaurant’s concept.