Back of House Articles

How to Use Lists (and Strong Management) to Get Sidework Done at Your Restaurant

Every task has to be accounted for, and every task needs to be assigned, because sidework feels to everyone like the chores they do at work.

The Best Restaurant Websites (& What Makes Them Great)

The top websites in the restaurant world, plus the key features that set them apart from the rest.

Off-Premise Optimized: How Restaurants Can Use Tech to Improve Sales

A pandemic-focused guide to creating and optimizing off-premise revenue for independent restaurant operators.

How Should You Respond to Bad Reviews of Your Restaurant on Google or Yelp?

A guide to addressing customer critics on Google and Yelp.

Tips for Building Restaurant Websites

Learn how to build a restaurant website that wows both new and returning customers with tips from a restaurant marketing specialist.

How This Roving Restaurant Concept Is Striving for Zero Waste

Slow Burn founders Tiffani Ortiz and Andy Doubrava share how they're cutting down on food waste while boosting margins through sustainable menu strategies and beyond.

Tap Into One of This Year’s Biggest Trends – Experiential Dining – With These 14 Creative Restaurant Ideas

We break down exactly what “experiential dining” encompasses, plus share a few ideas any restaurant can implement without transforming their entire concept. Use it as inspiration to find strategies that match your own brand and audience. 

Why This National Restaurant Concept Started Offering Therapy to Guests

We chat with Noodle & Company about its newest value-based promotion.

9 Tax Tips Every Restaurant Operator Should Know

We spoke with accounting professionals to get advice for getting the most out your restaurant's tax returns.

What Is a Restaurant Tech Stack, and What Should Be in Yours?

Building a robust tech stack has become increasingly valuable. We break down the essential components nearly every restaurant should have.

How and Why to Document SOPs for Your Restaurant

Writing out the standard operating procedures you want followed in your establishment has a range of benefits to your workers and customers.

How to Calculate Restaurant Prime Cost, an Essential Number You Should Know

Your RPC won't solve all your problems, but knowing it week in and week out will help you identify and address them in real time.

Does Your Restaurant Need a Beverage Director, or Just a Beverage Consultant?

It's probably one or the other. For smaller operators, the ROI on a consultant may make the decision easy.

How Dynamic Pricing Could Change the Restaurant Industry

A look at how dynamic pricing works for restaurants and how the strategy could impact the industry

What Will It Cost to Run Outdoor Propane Heaters This Winter?

The past year played havoc on gas prices, so it's natural to wonder whether you can afford to keep your restaurant patio toasty in the cold months.

What This Restaurant Owner Learned After Closing His Restaurant

Chef Ari Miller shares his top takeaways from closing Philadelphia restaurant Musi this past fall.

How This Restaurant Group is Using Google, Yelp, and Other Restaurant Scores to Incentivize Staff

Kelly Phillips, founder of Washington D.C.'s Destination Unknown Restaurants, shares why she overhauled her restaurant group's wage model and how it's paying off.

This Investment Group Is Helping Small Restaurants Operators Grow

Full Course is on a mission to make the restaurant industry more equitable and inclusive, starting with early-stage investment in independent restaurants.

This New Reusable Packaging Concept Wants to Help Reduce Restaurant Takeout Waste

DeliverZero is on a mission to make it easy for restaurants to cut down on carryout waste with reusable packaging.

Beyond Delivery: Are You Missing Out on These DoorDash Features?

DoorDash has expanded beyond an online ordering and delivery platform. We take a look at some of the platform's additional offerings for restaurant operators.

28 Concepts and $130mil in Net Sales: This Restaurant Group Shares Its Recipe for Growth and Success

Atlas Restaurant Group founder Alex Smith shares his lessons learned through the Baltimore group's growth and expansion.

Simple Tips For Keeping Your Restaurant's Facebook Page Fresh

Some foolproof tips for keeping your followers entertained, informed, and ready to engage.

A Professional Videographer's Best Tips for Shooting Great Food Videos

How to start shooting clear, crisp, engaging videos that tell your restaurant's story online.

8 Mental Health Tips for Anyone Managing Restaurant Staff

Actionable items that owners, operators, and managers can implement for a healthier workplace