One of the biggest "people" businesses around today, the
restaurant industry runs on a mix of fine food, top service,
good management and effective marketing. The information offered
in the sections below addresses these key factors and many more.
Sample this eclectic menu of timely reports, technical tips and
breaking news to satisfy every craving for success.
What you need to know
Restaurateurs know an eatery's popularity relies on good
food and great service, certainly - but operational
dynamics make a difference, too. This section's articles
address many of the key issues, among them, Software and
Hardware, Vendor Relations, Staff and Employment, Sales and
Marketing, Customer Service and Purchasing, Insurance, and
Some of the finest chefs rely on their grandmothers'
recipes. But in the case of restaurant pros, "cook-booking"
may be as simple as referring to all the literature the
industry offers! The links here lead to a nice sampling of
professional publications for eateries of every type. As an
added benefit, many provide online formats, as well as
print versions, of their materials.
Food, gadgets, information - No professional enjoys sharing
these commodities more than today's restaurant owners.
Fortunately, the industry provides ample opportunities for
its members to network, as well as to catch up with what's
happening in their respective genres. Here are some of
2008's top shows and conferences, along with event and
It's no secret that many factors - among them striking
workers, fuel shortages and rising food costs - can send
the restaurant industry reeling. Visit this site weekly for
late-breaking news on this sort of challenge, plus timely
articles on those economic, management and personnel issues
that drive the business of making and serving food.
Trade Associations and Resources
Whether you are running a family-owned restaurant, are an entrepreneur/chef, a franchisee, or a supplier, as a small business owner you need support and resources to prosper-- especially in difficult economic times. Trade associations and other resources exist to help you grow professionally and solve the myriad business issues that you face on a daily basis. Concentrate on what's important -- making your restaurant the best!
Licensing/Certification, Training & Cont.
From obtaining a business license to becoming an executive
chef, this section offers an in-depth look on how to
advance in the highly competitive restaurant industry. Key
topics with direct links to leading resources include:
continuing education provided through professional
organizations; certification through the American Culinary
Federation; culinary specialty certifications; and ServSAFE
and ManageFirst certifications.