Back of House Blog

The Psychology of Strong Menu Design Is Simpler Than You Think

The best menus will appear to the customer as effortless and comforting as excellent service. Here's how to improve yours, without tricks.

How to Start an Online Wine Club for Your Restaurant

Wine clubs make a natural side-hustle for restaurants that already know their California viogniers from their French grenache blends.

How to Respond to Customers Who Are Complaining in Your Restaurant

How you assess and respond to a customer's real-time grievance can make a huge difference to your bottom line.

How to Package To-Go Cocktails the Right Way

Once a pandemic stopgap, to-go cocktails have become a lasting option for restaurants and bars. Here's how to make 'em great.

Surefire Ways to Increase Foot Traffic to Your Restaurant

Start from the premise that people want to find your restaurant. How can you help them do that?

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.

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.

Must-Read Memoirs and Business Books for Anyone Who Wants to Run a Restaurant

We asked a hospitality professor for recommendations that explain the industry's culture and business basics

How to Run Restaurant Staff Meetings That Are Actually Effective

Have an agenda. Set a schedule. Don't invite too many people. And for crying out loud, feed 'em.