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Flavor Is Never Out of Season One of the simplest ways to infuse flavor into dishes is by using seasonal ingredients.
What I Like About You An outside perspective on what makes you different, better & special.
It's Always Something, Part 2 An accrual system to help you match income and expenses.
The Plot Thickens A menu quadrant analysis helps pinpoint profit opportunities.
Tour de Force Lessons in leadership from Lance Armstrong.
It's Always Something Do fluctuating expenses make reading your P&L a challenge? Here's the first of two remedies.
Flash Point Post-meeting pop quizzes get everyone's attention.
Maitre d'Matters Concierge, mediator, party planner and perfect host.
Wanted: Recruiting ads that get noticed and get results.
Do As I Say The do's and don'ts of delegating.
The One Minute Manager Ken Blanchard's three secrets for a happier, healthier and more productive workplace.
Jury Duty Jury service is an investment in America, your employees, and your business.
An Open and Shut Case The front door is the most visible surface of your restaurant. What image does yours convey?
Cocktail Napkins: Not Just for Business Plans Anymore One service technique with three times the impact.
And The Oscar Goes To... Business lessons learned from the little gold statue.
Too Much of a Good Thing An abundance of quality food is creating yawns instead of hurrahs.
Pop Your Cork Corkage fees, Policies, and Protocols that encourage wine lovers and will keep you afloat.
Dine Out or Dine In? Takeout and delivery make the choice a win-win for you and your guests.
Mind Your Manners A simple "Thank You" goes far beyond mere politeness.
Cease and Desist Protect your name, reputation, and brand image with trademark protection.
Knowledge is Power Information can ease fear and help you respond well in an emergency.
Capital Idea Get your team's creative energy flowing for fun and profit.
Lean & Mean No fancy surveys needed to get to the heart of the matter.
Mixed Bag A pinch of menu, a dash of cost controls, and a sprinkling of marketing.
Charity Teamwork Give your employees another reason to be proud of working for you.
Making A List And Checking It Twice The holiday season is here! Are you ready?
The New Color of Money Harder to fake and easier to check, the new $20 bill deserves some attention and training.
The Tills Are Alive With The Sound of Music The right music and the right ambiance can impact guest behaviors and increase your average check.
Up To Speed Fast Company poses 10 make-or-break questions for evaluating your company's performance.
Log Your Tips Servers who keep track earn more than those who don't.
Upon Closer Inspection Visits from the health and fire departments shouldn't be cause for alarm. Use them as a way to improve your business and educate your employees.
On The Spot A periodic double check of physical inventories keeps prime cost reporting accurate.
Reel 'Em In

Use kids as bait to boost retail sales.

In It For The Long Haul

Savvy investing in your existing customers will generate a healthy, long-term return.

Unfair Advantage Assemble a team that works well together and you'll be one up on the competition.
The Third Degree How not to get burned when conducting employee interviews.
Front Page News Is your menu's cover headline worthy or a below-the-fold byline?
Plan On It! A simple business plan can help you define and achieve your professional goals.
Don't Sweat the Small Stuff How to Accomplish Your High Priorities.
Cool It! Beat the heat and win on your energy bill.
Mirror, Mirror On the Wall Who has the best logo of them all?
Red, White, & Groovy

Don't wait for a national holiday to celebrate what's great about your company!

Supersize It!

Make a big brand-building impact with jumbo postcards.

To Market, To Market

With infinite marketing choices... which ones are right for you?

Get Smart

Smarter, not harder, works when setting professional goals

If A Little's Good, A Lot's Not

The trend toward smaller portion size can offer more than just health benefits.

Handle With Care

Don't neglect training front of the house employees in food safety.

On Your Mark, Re-Set, Go!

The art of clearing and re-setting tables.

It's No Accident

Training reduces job related injuries and turnover costs.

On The House

Three distinct manager comps: know when and how to use them.

Vendor Bender

Ask your best suppliers to give you the goods on your restaurant.

Wake Up & Smell The Coffee

Affordable benefits are available for operations of all sizes and budgets.

'Tis the Other Season

The clocks have changed. The seasons have changed. Have your menu, service and marketing strategies changed, too?

I've Seen The Light... And It Shows The Blight

Periodic cleaning helps improve morale, productivity and your good image.

When the Mercury Rises

Food safety issues are top of mind with consumers. Get the facts and help your customers make informed dining choices.

In-House vs. Out-House

Growing numbers of savvy operators are capitalizing on the efficiencies and economies of outsourced services

The Early Bird Makes the Tables Turn

Dining promotions that attract discerning (not infirming) customers

Check It Out

Mid-shift line checks catch problems before the customers do.

In The Balance

Whether it's the economy, national security or personal priorities, employees are looking for more than a paycheck.

Is There Anything You Want To Tell Me Before You Tell Me What I Know?

You can't fix a problem until you know it exists.

Size Does Matter

Keeping the tabletop in proportion can make dining a more pleasant experience.

Great Expectations

Trade the stigma of being a busser for the motivation of moving up the ladder

Too Tasty

Make flavor a key ingredient of new recipes and high profit menu items.

When Charities Come Calling

Don't Run. Learn how to Turn Giving into Receiving.

Always Hiring

Take an aggressive approach to building a team of great employees.

Smith, Party of 40

Professionalism and preparation put the "special" in special events.

Split the Difference

What to do when diners want to share.

Theory of Relativity, Part 2

How Do Your Prime Costs Compare To Other Restaurants'?

Say What?

Where decibels are concerned, know the difference between good noise and bad noise.

The Mayor of the Village

You've been elected to lead the way to higher performance and profitability.

Put it in Writing

Don't let writer's block stop you from formally responding to guest complaints.

ChaChingle Bells

Get those cash registers ringing with some savvy holiday marketing promotions.

To The Core

A defined set of fundamental values and principles should guide every thought, action and decision within your company.

And One To Grow On

A birthday promotion can generate one more visit a year from your customers... and that's all you need to grow your business.

Keep Your Eyes On The Prize

Even a World Series baseball team needed a simple list of goals to get there.

In The Hot Seat

Smart management hiring requires a smart strategy for conducting face-to-face interviews.

Extra! Extra! Read All About It!

A little media attention makes a big difference in building brand recognition.

My Way Or The Highway

Selfish service is no service at all.

On The Rocks

When training employees in proper food safety and sanitation, don't forget to add ice.

Flights of Fancy

Keep the culinary adventure alive with samplers and tasting plates.

This Is Not Your Father's Oldsmobile

All generations are not created equal.

Star Search

Don't rely on luck when recruiting and hiring managers.

Back to Basics

It's back to school time for the kids, but real professionals never stop learning and re-learning their skills.

Comps

The do's and don ts of accounting for food & beverage complimentaries

How Deep Is Your Bench?

Make sure you have star players ready to step up to the plate.

Hump Day

Boost mid-week sales with regular menu "specials."

Theory of Relativity

How Do Your Prime Costs Compare To Other Restaurants'?

Cooks Counts

Add & Subtract Your Way to Lower Food Cost

Time Trials

Timing is Tricky, But Crucial. Meet Guest Expectations and Maximize Sales.

5-Step Training

The Trainer's Role in Successful Training Sessions

Pennies From Heaven

Little Ideas Can Translate Into Big Dollars

Lagniappe

A Little Something Extra We Learned in Louisiana

Coaching to Victory

Don Shula's Secrets for Leading A Winning Team

Partly Cloudy With A Chance Of No-Shows

A Forecasted Budget Will Keep Labor Costs Low.

Are You Finished, Yet?

Picking up cues, not dishes, can make a big impression.

Does Not Compute

You don't need a Ph.D. to make a`n educated decision about point of sale systems

Rack 'Em Up

Our shot at clarifying tip pooling issues

Check-Back Guidelines

A Subtle Service Technique With A Not-So-Subtle Result

Will Build to Suit

A clever way to keep menu interest high and food costs low.

How Many in Your Party?

Get on the A-list by encouraging your customers to celebrate special events with you.

Southern Hospitality

It's more than a culture. It's a way of doing business.

Employees...Appreciate 'Em and Depreciate 'Em

Employees are assets. Invest wisely and you'll reap the rewards.

Better Safe Than Sorry

Prevent workplace injuries through awareness, education and employee participation.

What's the Word?

A simple lesson in pronunciation can create credibility and cash.

Guru of Marketing

What the real meaning of "GM" should be.

Have Your Cake When They Eat It, Too!

Table turns vs. dessert sales... a win/win solution.

Step Up to the Mike

Real live questions from real live people in a real live seminar.

A Bit of Menu Magic

Two menu engineering techniques to boost sales of high profit menu items.

Data, data everywhere... and not a drop of ink

The importance of formalized management performance evaluations.

Will Work for Food

Employee gift certificates make great rewards, and you get something, too!

Bye-Bye Baby

A scripted farewell will leave a lasting last impression.

From Wagon Wheels to Rocket Fuel

How a horse's behind influenced modern space travel.

Behind the Line

Feedback from your kitchen team helps keep the machine running smoothly.

A Piece of the Action

An incentive bonus plan keeps your management team motivated, productive and well-paid for their efforts.

Get on the Brand Wagon

Brand awareness should be your #1 marketing priority

Armed Robbery

Preparation and training will help prevent and protect you in the event of an armed robbery.

Second-Hand Learning

Save you and your team time and energy by sharing successes and failures.

Another First for the Record Book

Acknowledge and welcome first time guests. It makes a positive first impression and creates a loyal, regular customers.

It's Check-Up Time

Boost professionalism and productivity with annual employee performance evaluations.

A Star is Born

Celebrity chef dinners build a successful frequency program.

Visions of Sugar Plums

Festive and profitable, desserts are a perfect holiday sales builder.

Timing is Everything

When it comes to service, timing is everything. It can make an impression that lasts forever. Make sure the impression left by your service team is a good one.

Southern Comfort

Use local traditions or family recipes to create menu items that make guests feel at home.

Spin Doctors

Put a holiday spin on some great marketing and sales building ideas

To Catch a Thief

Here's a tracking system to employ if you suspect theft.

It Ain't About The Food

Upscale Restaurants Need Straight A's To Justify Big $$$.

Be Spontaneous

Motivate employees and out-bid the competition without breaking the bank.

Pendaflex Dependency

Well-organized personnel files help transform chaos into order

Hat Trick

Habits for overcoming the Three Barriers To Success

Insider Trading

Capitalize on the guest and employee markets with information from those in the know.

Howdy Neighbor!

Focus your external marketing efforts within your local neighborhood.

When One Door Closes

Respectful termination policies reflect well on you and your company.

Things That Go Bump In The Night

Don't let the details of opening a restaurant keep you from sleeping at night.

The Magic Nickel

Did you know there's only a nickel in profit for every dollar in revenue in the typical restaurant?

Who Turned Out The Lights?

Make sure you're not left in the dark and caught unprepared during a power outage.

Managing To Get By

Break out of the predictable routine, and inspire your team to excel.

Color Me Profitable

Color on your menu can make a splash and turn a profit.

Are We Having Fun Yet?

Are your employees having as much fun as your guests?

The Power of Sampling

It's hospitable, it's profitable, and it's a great way to connect with your guests.

Slicing and Dicing Value

Either price shop or become a prime vendor— but don't do both.

Many Happy Returns

Sometimes the juice just ain't worth the squeezin'.

Hire for Attitude, Train for Skills

A team of skilled employees with the right attitude equals success.

Damned If You Do... Damned If You Don't

Don't get caught between a rock and a hard place when providing employee references.

Spot Check Evaluation

Take the pressure off annual performance reviews with Spot Check Evaluations

Social Peanuts

Sometimes we're so afraid to let go that we put our profits, our sanity, or even our business at risk.

First Contact

Searching for signs of intelligent life to answer your phone?

Under The Dome

Political involvement isn't just for lobbyists. Your business and your livelihood depend on your involvement.

Do You Make The Grade?

Proper management of human assets leads to winning.

Here's An Offer You Can't Refuse

Promotional offers that really move the needle.

Minor Offenses = Major Headaches

Serving alcohol to minors is a major offense. Have training and tools in place to help stop underage drinking.

If You Get To The Dairy Queen, You've Gone Too Far

In a business with as many forks in the road as foodservice, well-written job descriptions give directions for success.

Priceless

Good ideas are a dime a dozen. Great ideas from your own employees are priceless.

Bigger Is Not Always Better

The 3% rule makes sure every menu item carries its own weight.

Look Before You Leap

Beware of the pitfalls of opening a second restaurant.

A Fork In The Road

Take the "Acid Test" to determine your shortest path to profitability.

On The Dotted Line

Before you sign on the dotted line, review these key points of restaurant leases.

Down For The Count

Lower your food cost with a weekly inventory system.

Get GAP-itis

Merchandise your way to higher sales and better profit margins.

Butts In Seats

Use Preferred Seating as an alternative to reservation and walk-in policies.

All Aboard!

Conduct employee orientations that leave a good impression.

Be Mine

Create sweet dining experiences for your customers on Valentine's Day... and every day!

Practice Makes Perfect

The rituals of proper wine service deserve a generous amount of training.

Let Them Eat Cake

Implement an effective employee meal program.

You Can Learn A Lot Just By Asking

Comment cards can answer your toughest questions.

The Soft Skills

Good leaders require training in the art and science of managing people.

Sexual Harassment

Protect yourself and your employees from unlawful sexual harassment.

Our Gift to You...

Happy Holidays from Bill Main & Associates.

It's Not Just Any Old Mustard

Branded products on your menu can spice up your menu, your sales and your profits.

Holiday Hangovers

Keep holiday staff parties safe, sane and liability free.

Caught Ya!

Let guests catch your employees doing something great!

A Rose By Any Other Name

A Unique Experience Proposition helps you stand out from the crowd.

Dumb and Dumber

Ask employees to help solve the dumb things you do.

Ignorance Is No Excuse

Ensure safe and smart hiring with background checks.

No Goo In The Loo

A simple method to keep restrooms clean and guest impressions positive.

Would you like stock-options with your burger?

Career opportunities should be front burner when interviewing entry-level employees.

How Do You Eat An Elephant? ...One Bite At A Time

Cost per cover analysis helps keep operating costs in line.

Mud Lite

Simple Guidelines for Nutritional Claims On Menus

Don't Get Nickel and Dime'd To Death

Effective cash handling protocols and systems

No One Should Operate Under a Handicap

How to make the ADA work for you.

Drinks on the House

Responsible drinking programs are good business.

Everybody's Talking 'bout...

Easy, effective and inexpensive fundamentals for a custom training program.

Not Now... I've Got A Headache

You can't stop the partying. How can you stop on-the-job hangovers?

Saddle Up The Side Dishes

Side dishes are front burner... offering variety, fun and great profits, too.

The Art of Giving

Do your employees value the benefits you offer?

Waiter, There's A Fly In My Soup

Teach your waitstaff to turn a negative situation into positive PR.

Unclear of the Concept

An inexpensive and easy-to-implement program to reward loyal customers.

Going Once...
Going Twice...

Use the Pivot Point System to avoid meal auctioning.

The Culinary Underbelly

Food safety & sanitation is on the minds of the American public. Does your operation send the right message?

Spell It Like It Is

Pronouncing guests' names correctly has a big upside.

Grow Or Go

Challenge managers to grow, not go to the competition.

B-2-B Blitz

Business-to-business marketing is an easy money maker.

A Dollar For Your Thoughts

Use a Suggestion Box program to reward employees for great ideas.

Hocus Focus

Customer focus groups shed light on what your customers want, like and value.

Don't Forget To Write...

Never underestimate the power of a postcard.

The Meat Goes On

A simple food rotation system is the foundation for food safety and great taste.

Spin City

Progressive discipline is an excellent tool to keep good employees.

Go Ahead, Be A Square!

The most simple and effective menu design techniques use that wonderful four-sided and familiar shape -- the square.

Connect the Dots

The Sequence of Service helps employees see the dining experience from beginning to end.

This Meeting is Called to Order!

Improve your communication skills. When a meeting is productive, fun, and interactive the rewards can be enormous!

How Sweet It Is

Sweeten your bottom line by splurging on desserts.

Pay Grade Scales

Pay Grade Scales provide an objective and measurable goals for pay increases and career development.

How Smart Is Your Business?

As a leader, your job is to create an environment that encourages -- even requires -- your employees to continually learn and grow.

Are You Being Served?

It's impossible to deliver a level of service that you've never experienced. Give your service team the experience of a lifetime.

A Method To Your Madness

Follow our 25 steps to create a successful and profitable signature item.

Are You A Recovering Restaurateur?

Recover from mistakes and create raving fans.

One-On-One

One-On-Ones help you make your employees' jobs--and yours own--easier.

If It Ain't Broke, Get Ready To Fix It

When it comes to equipment maintenance, an ounce of prevention is worth a pound of cure.

Spring Cleaning Fling

Schedule a house-cleaning party and create some fun and goodwill in the process.

Image Is Everything

Signage is an often overlooked and neglected image maker -- or breaker.

Don't Sweat the Small Stuff or... How to Accomplish Your High Priorities

The Critical Path is a time-management tool to help you work smarter, not harder.

Are You A Real Restaurateur?

Most people can throw a decent dinner party, or even cook a great meal. But few can pull it off night after night, and run a real business with real employees. How do you stack up?

Act Now -- Before It's Too Late

Weekly prime cost accounting improves your bottom line.

The Ten Commandments of Service

Formalize and prioritize service staff responsibilities.

The Devil is in the Details

Use systems, procedures and protocols to simplify daily operations.

Are My Costs Too High?

Comparing your foodservice operation to industry standards.

The 1% Solution

Incremental improvements can add up to big profits.

"But Nobody Ever Told Me!"

Save time, improve quality, and lower costs by making sure everyone knows the rules for receiving products.

Think Inside the Box

Holiday gifts help your customers and your profits.

Spills Happen

Don't just clean up the mess...WOW your guests.

Are You Leaving Money on the Table?

Value Perception Pricing...A simple menu pricing technique that creates instant flow-thru profit.

News Flash

Employee newsletters are a great way to keep the communication channels open.

Eat, Drink, & Be Merry

Easy marketing tips to boost wine sales and profits.

Survey Says... Lack of Communication

Pre-Shift Briefings make effective communication with your employees easy.

Small Plates, Big Impact

Do's and Don'ts for Profitable Appetizers

Only 75 Days Left 'til Christmas

Holiday gift certificates make a festive and profitable marketing promotion.

Safety First

Preparation and education are key in managing foodborne illness and contagious disease.

You Take Dollars To The Bank, Not Percentages

Low food cost doesn't always mean high profit

What Gets Measured, Gets Done

Grade performance and measure improvement with foodservice audits.

Word Power

Create carefully crafted menu item descriptions that appeal to all your guests' senses.

Lights, Camera, Action!

Use the Manager's Daily Script to prioritize daily responsibilities.

Learn to Let Employees Lead

It's time to stop managing your employees and start leading.

Don't Flake-out on Take-out

Tips for successful take-out.

You Can Lead a Horse to Water...

Enhance your service with suggestive selling scripts & tools.

Please Pass Your Book Report to the Front of the Room

Recommended reading Bill's personal library.

Change Is Good...You Go First

It's time to stop talking about our problems, and start doing something about them.

Flower Power

Flowers aren't just for decorating dishes any more.

Why Spy

Perfect performance using Mystery Shops.

Was it Something I Said?

Are your employees leaving? Find out why!

Holy Macaroni!

A great marketing gimmick to guarantee a full house.

Gone Fishin'

Concentrate your marketing efforts when you're the busiest.

Read 'Em and Eat

Weird facts about not-so-weird foods.

A Picture's Worth A Thousand Bucks

Use Signature Icons to sell high-profit menu items.

Line Cooks Are From Mars, Servers Are From Venus

Put an end to the battle between waitstaff and kitchen staff.

Critics... Ya Gotta Love 'Em

Hilarious outtakes from the infamous ZAGGAT Surveys.

Go Kid Krazy!

Keeping kids (and their parents!) coming back for more.

The Moral of the Jelly Bean

Value perception is everything.

Stop, Look & Listen

Want to improve communication? Let your employees evaluate you.

It's Report Card Time!

Answers to the foodservice terms Pop Quiz.

And When She Got There, The Cupboard Was Bare

Sell out... Never run out.

The Most Valuable Player

Support your community and boost summertime sales.

Help! I Need Some Bodies...

Cage-rattling interview questions for finding the best employees out there.

Communication

Avoid miscommunication nightmares…write it down!

Clear Off Your Desks...

A pop quiz of foodservice terms to know.

The Weather Changes, People Don't

Easy employee motivation techniques you can do today!

What's Luck Got To Do With It?

Make your guests feel right at home.

Stop Throwing Money Away

Want to lower food costs? Get rid of your garbage cans!

Music To My Ears

An important update on music licensing laws.

Pour Me A Cold One

Make a splash with fun summertime drinks.

Rounding Strategy

Want extra profits with no extra work?

The 2nd Busiest Day

Start a new Father's Day family tradition.

5 Tips To Higher Tips!

Give your servers a raise that doesn't cost you a dime.

Enough About Me, Let's Talk About You…The 30-Second Boost

Would you spend 30 seconds to save $1000?

How's Business

Now is a good time to take a quick assessment.

Menu Item Placement

Consider this format when designing your next menu.

whotheheckare you?

Tell us a little bit about you...

The 10 Commandments of Service

Formalize and prioritize service staff responsibilities.

As The Crow Flies...

Interview with Executive Chef Jeff Anderson.

How Do You Stack Up?

Competition Analysis... A systemized way to check out the competition.

You Never Get A Second Chance To Make A First Impression

Setting the tone for an exceptional guest experience.

Guest Comment Card

The ultimate way to gather feedback.

whotheheckis Bill Main?

A look at the man behind the Web Site.

Put People First

Calculate and lower your Employee Turnover Ratio.