A Letter from Manager’s Red Book VP and GM Tom Frengillo To our valued customers, The Manager’s Red Book has been around for a long time. Nearly 30 years, in... read more →
Maintaining compliance with the restaurant industry’s many laws and regulations isn’t always easy — in fact, it’s one of the most difficult facets of running a successful foodservice operation. The... read more →
Start taking a consistent, proactive approach to your line checks Are you storing your meats at the right temperature? What about foods on standby — sauces and pre-cooked soups? Have... read more →
This blog originally appeared on our favorite Restaurant Coach’s Blog, www.donaldburns.net. Congratulations, you got the promotion! Whether that’s because of your hard work, discipline, and tenacity, or because in a... read more →
It’s 9 p.m. on a Monday at your deli, and you’re busy double-checking the receipts after your employees have left for the day. You remember selling out of certain meats... read more →
In the game of football, each player gets a very specific outline of plays and each person’s responsibility. They practice until everyone understands their responsibilities and can execute the routine... read more →
It’s going to be a busy Friday at your restaurant. There’s the annual sports event in town and you’re going to be slammed. As a manager, you’re in the back early... read more →
Safety first! That’s right. It’s not second ... it’s numero uno. That goes for the restaurant, the employees, and the guests. In today’s post-Chipotle foodborne illness outbreak world, the focus... read more →
Restaurant managers work A LOT of hours, sometimes upwards of 80-100 per week. You’re constantly on your feet, in a high-stress environment. Dealing with moody customers, late vendors, and (insert... read more →
The secret to winning is not to lose twice in a row. When you run a restaurant, you really only get one, maybe two chances to mess up in front... read more →