how-much-do-restaurant-owners-make 
Restaurant Accounting
MAY 22, 2022
As a restaurant owner, your salary is tied to your restaurant’s profit. This profit depends on two primary factors: how much your restaurant sells, the revenue your business generates and how much your restaurant needs to operate, how much it costs to make that revenue.
7 Shifts
JANUARY 31, 2024
Managing a restaurant is a delicate routine—if we can even call it a routine. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. In addition to their main duties, restaurant managers also have to contend with all the unwritten or hidden responsibilities that fall on them.
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Culinary Cues
SEPTEMBER 27, 2023
We may not remember too much from the rest of the story, but we do remember that line. Why do we remember this line and what significance might it imply in relation to work in a kitchen? The question is how will we approach this truth? Ahh…the quote we all remember from Charles Dicken’s – A Tale of Two Cities.
Culinary Cues
OCTOBER 19, 2023
Do you remember when you first discovered how to snap your fingers or whistle? Do you remember the feeling, the sense of pride, the excitement, the feeling of accomplishment and even wonder that you were able to do it? Now, ask yourself: “What can I do to help them realize these dreams?”
7 Shifts
JANUARY 10, 2024
s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping. Restaurant workers, who rely on tips to supplement their income, are torn on the subject. Twenty minutes east of the White House, in D.C.’s
Culinary Cues
JULY 31, 2022
This is meant to be a chat with all the stakeholders: cooks, chefs, servers, bartenders, managers, owners, dishwashers, and customers. The end IS NOT near, in fact, restaurants have never been more important than they are right now. Are you willing to take a hard look at your pricing model and how you approach profitability?
Culinary Cues
JULY 14, 2023
It’s a simple directive – no matter what you do, what task you are required to perform, how much you get paid to do it, or who you do it for – approach every task with the same level of commitment to doing it the best you can. Approach your station as if it were your restaurant. People will notice.
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