California restaurant owners who received “Stay at Home” orders from the State or local governments are not only struggling with how to keep their businesses afloat, but their personal finances as well. With the support of the Federal government, there are several low...

Nearly every day, I have owners asking, “Why are the workers of today so difficult to work with?” or “Why can’t I attract people who are committed?”  If your restaurant feels like a revolving door of employees or you are not attracting the kind of employees who are com...

Dear Restaurant Remedies, I am a small fast casual restaurant owner.  Our restaurant has been open for less than a year and I am experiencing high turnover. I only have 15 people on the schedule, I keep losing cooks, and I can’t seem to find any. This means I am const...

Dear Restaurant Remedies,

It’s December and I have been plagued for months with fruit flies. I can’t seem to find the reason and I am getting worn out. I see guests swatting them and the health department has noted it on several inspections. I told my pest control provi...

Dear Celeste,

We own a tavern specializing in craft beers which has been open for approximately 6 months. After spending nearly a half million dollars converting this space, our sales have not picked up and we are beginning to feel financially uncomfortable. I feel my t...

The winter holiday season is quickly approaching. I love the festivities of decorating, gathering with friends, and sharing family traditions.  It’s also the busiest time of the year for most restaurants which adds another level of stress to an environment that already...

As a career restaurant consultant and operator, this question has always been intriguing to me. Restaurants have been infamously branded with a highest 1st year business failure.  I have seen unrealistic internet reports of up to 90% failure rates the first year. A stu...

​Having team goals with a written, executed action plan is essential to running a successful food service operation whether you’re a 200-seater restaurant or a four-wheeler food truck.  In a study by Bersin by Deliotte, they found that organizations that make...

I had been dreaming of going to Europe for 20 years. My husband, Scott and I finally decided for our 25th anniversary we’d go.  Unfortunately, the 25th came and went 5 years ago and we never made it due to surgery and then the demands of restaurant life took over. Now...