Restaurant Business | Page 4

The Food Network wild man opens up about writing his latest book and overcoming every small-business owner's worst nightmare.

Experienced restaurateurs share their best advice for starting and growing a successful restaurant.

Besides providing great food and outstanding service, discover what else can you do to draw customers in to your new restaurant.

Your job starts as soon as your customer calls. Find out what you need to know while you're on the phone, getting ready for the event and on the job in order to please your customers and earn their repeat business.

Instead of throwing in the towel, restaurant owners Mike Price and Joey Campanaro found a temporary solution to an unexpected problem.

The author's follow up title to his bestselling book "Fresh Off the Boat" is a story about love, business, family and China.

Discover the who, what and why of the various employees you need to staff your restaurant.

Get the skinny on the equipment you're going to need to run your restaurant properly.

Even if you're sure you know what type of restaurant to open, you should take a look at these five ever-successful ideas.

Before you jump in and create the restaurant of your dreams, review the key parts of the dining room and kitchen that you'll want to consider while planning your new space.

Before you jump into this competitive industry, it helps to know who your diners are and what type of trends you might want to follow.

Choose the ideas that make the most sense, test and track them one at a time to see how it impacts your business.

Millennials eat out more than other generations, and more than one-third of them are on Instagram.

Franchisee Billy Sewell not only runs restaurants, he raises money for the children of wounded, disabled and fallen military service members.

Get a leg up on success by listening to customer needs and understand their experiences with your company.

No joke: The Bunyadi opens in June and will serve grilled meats by candlelight in an effort to recreate a caveman dining experience.

By staying true to herself, Vickey Shelton kept the doors of her Mrs. Winner's Chicken and Biscuit restaurant open through tough financial times for the company.

Tim Huels took a risk, and it paid off. Here's how he did it.

Nick Ulrich says he loves the mom-and-pop feel of the build-it-yourself Persona Pizza franchise, which he runs with his brothers in his hometown of Santa Rosa.

Long-time franchisee Brent Weaver of North Carolina started out in sales for the beer giant before opening his own East Coast Wings & Grill 12 years ago.

Tracey Hamilton of Minneapolis recruits hospitality managers. But her best recruits have been her own two daughters.