Tag Archives: Restaurant management

Restaurant Menu Management Tips

Menu Management: A Big Piece of the Labor Puzzle

Labor is the single biggest challenge facing the restaurant industry today, and the issue goes beyond hiring, scheduling and training. This focused article will explore how menu management—a disciplined, five-step approach to assessing what’s on the menu and how it’s prepared—can help optimize existing labor.

Read the entire article here: Menu Management: A Big Piece of the Labor Puzzle

Passing on Restaurant Healthcare Costs?

Added Healthcare Fees


Last week while on a Discovery Tour in Los Angeles with a lovely, well-known client we are not yet able to disclose, we spotted a restaurant human resources practice that’s been popping up across the country and Los Angeles in recent years…

Read more here: Restaurants Pass Healthcare Costs to Guests

Preventing Employee Theft At Restaurants

Photo Credit: Flickr by Deborah Fitchett

Photo Credit: Flickr by Deborah Fitchett

As simple as employees snacking during shifts or as extreme as stealing cases of food right off of the delivery truck, theft has always been an issue for restaurant owners.  No matter the severity, these costs add up and hurt your bottom line and profitability.  By implementing simple safeguards, you can protect your operation against theft and pilferage.

Read the entire article: Brilliant with the Basics – Improve your Bottom Line by Preventing Theft 

Restaurant Tip Reporting: What you Need to Know

n April, the IRS announced it’s looking at new ways to utilize technology to increase restaurant tip reporting.  This could include updating the voluntary tip-compliance agreements the agency currently offers restaurant companies, such as the TRAC (Tip Reporting Alternative Commitment) and TRDA (Tip Rate Determination Agreement).

Read on: Restaurant Tip Reporting- It’s the Law!

What’s the reason that restaurants fail?

The prospect of owning and operating a successful restaurant is a dream come true for many an entrepreneur, but unfortunately, it may feel as distant as far-off dream those who are actually struggling. You’ve heard the varying (and often scary) statistics – that a large percentage of restaurants fail within their first year of opening.

Read more: why do restaurants fail?

Getting the Word Out when Hiring at Your Restaurant

Ask any employer, posting a job opening on Monster, Career Builder or similar site is an absolute nightmare. One business we know turned off the fax machine after an hour because they had gotten 200 resumes…not to mention an additional 350 resumes via email. Yikes!

Morton’s Steakhouse nearby had a very interesting approach. They ran a Craigslist ad that listed the responsibilities of the post and offered interviews for exactly one day, in person, at the restaurant, between the hours of 11am to 3pm. So, you had to have the determination and desire to want the job badly enough to insure you were there on the day and time mentioned. When a candidate arrived, they learned the restaurant business did not open until 5pm. So, the first task was to find a way into the restaurant, find the right person, and get an application. The secret was to check the intercom at the service entrance. How many managed it? Very few. But, those problem solvers got applications in.


There are many small ways to get good people in your restaurant business. Start with your best existing people. Ask them about trusted people they know. Put together simple ways to find the best people and move forward.

Recycling made easy for the Restaurant Owner

recycleThis is an ongoing series to help our clients reap the benefits of going green. Yes, when done correctly, setting a balanced environmental mentality can actually save you money. Yes, one can go overboard on such things and it becomes counterproductive. However, the right mix of ecology can profit a restaurant business handsomely.

We hear about recycling all the time. In many cases the prospects are outweighed by the costs and efforts. However, there are little ways to make recycling not only worthwhile, but profitable and promotable…your restaurant  business could be praised by the community for its efforts.  Good will is good business.

Recycling does not have to be a complicated process. Some communities offer curbside pickup programs for common recyclables and you recycle using drop-off centers, buy-back programs or deposit systems.

Typical materials to recycle include:
• Newspapers
• Paper bags, paper carry out drink trays
• Office paper
• Old corrugated cardboard
• Metal food containers
• Aluminum cans and foil wrap
• Milk cartons/jugs
• Juice cartons
• Glass bottles and jars
• Plastic bottles, cutlery, straws, butter containers
• Film plastics — plastic wrap, plastic shopping bags
• All beverage containers
• Bottle caps
• Styrofoam

Not-so-typical goods that are also recyclable include:
• Fluorescent light bulbs
• Cooking oil, grease
• Cell phones
• Acid and NiCd batteries
• Uniforms
• Used furniture and appliances
• Computer equipment, ink cartridges

One of the first things to offer your customers are signs or other postings to inform them what you are doing and how it helps the community.

Generating good will always proves to be good business.

To Your Restaurant Success…

Dean Small and Danny Bendas Synergy Restaurant Consultants

When keeping it Clean, Safety Comes First

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.

  • Soaps and detergents can cause skin irritation.
  • Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.
  • Nicks, cuts and other injuries can foster an infection from hazardous chemicals.
  • Chemicals like oven/grill cleaners and drain openers can cause burns to the skin and eyes.
  • Chlorine and ammonia can cause respiratory harm, skin and eye irritation and death, especially if they are mixed together.
  • Advice for your employees:
  • Use Personal Protective Equipment (PPE), such as aprons, gloves and goggles when needed, to protect the body from hazardous materials.
  • Mix chemicals to recommended concentrations: strong solutions can be extremely harmful and a waste of money.
  • Never mix chlorine and ammonia since this is a recipe for a highly poisonous gas.
  • Read the labels: follow instructions carefully for proper handling.
  • Label your cleaning products to prevent the risk of mixing the wrong chemical or even worse, poisoning someone.

As a restaurant manager consider training your employees for the proper use of cleaning chemicals and what to do in case of an emergency. Switch to eco-friendly cleaners if possible, they are safer for everyone. Store and dispose of chemicals safely and provide your employees with the necessary equipment to prevent any type of harm or accident.

Become familiar with the “Occupational Safety and Health Administration Standards” to prevent any type of mishap regarding these issues.