Menu design is an art and science. Here's a quick tip for you.

In-depth interview with Art Meyer, co-author of How to Open & Operate a Restaurant.

You need to look out for those boring, yet troublesome clauses.

Brian surveyed various restaurant pros on managing change in today's environment. Check out what they had to say.

It's good practice to routinely shop all your suppliers for best price.

A lot can go wrong when you put off a customer's request to give you money.

Parking is a common problem for both new and established restaurants. Here are a number of factors to consider.

Scott runs through the vital process of conducting a space analysis to determine maximum efficiency.

Would you rather save $100 or make $500?  Rob talks about how you can save money by calculating the true cost of a transaction.

Having social media guidelines for your restaurant is important in today's hyper-connected world. The truth is that inappropriate or unauthorized posts or comments online can get the restaurant in big trouble.  Here are some steps to take to create effective social media guidelines for your restaurant.

There is a tried and true process for renegotiating lease renewal terms to your favor. Here are just a few of the myths relating to successful lease-renewal negotiation.

Here are five things your restaurant needs to know about CAM charges.