Taking a few minutes before a shift to brief staff and make sure they are ready to serve customers is one of the industry’s most beneficial management tools.

While it is unfeasible for restaurants to fill all “orders” they see shared on Twitter, there are third-party applications, paid and free, that allow customers to place online food orders using Facebook.

That awkward moment when you’re forced to cut off a customer who has been laying on the sauce a bit too heavily that evening.

First encounters can be the most impressionable moment of the entire dining experience. From the get-go, here are a few tips to keep in mind to start the meal off on the right foot.

A bartender needs to be a diplomat when it comes to customers, efficient as a worker and the ambassador for your business. With that in mind, here are some important Dos and Don'ts for you to pass on to your bartenders.

As the operator of a bar or restaurant you are keenly aware that making staffing decisions is essentially a subjective process. Here are a few suggestions, broken down by job.

We polled professionals in the hospitality industry with the following questions: Should manager approvals for voiding charges be required?

Owners and managers are sometimes blinkered as to the actual experiences being had by their customers as they delegate more and do the “top level” thinking. With this in mind, now is a good time to sit down with your staff and remind them of this list of 20 things they should never do.