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Articles in "Management"

Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?

Remember, no matter how good the food, it must reach the table expeditiously and as it was conceived.

Looking good and feeling comfortable has never been so easy.

Stay abreast of trends, capitalize on fads, and even pull a stunt of your own once in a while.

Here’s a plan that will help lessen the unpleasantness of the termination process.

Stress is not going to go away in this business. Luckily there are methods to promote healthy levels of stress in the kitchen.

A stage (kitchen internship) can be set up in a restaurant two blocks away or in a European kitchen. It can be as short as a one-day trial, or the stagecan run part-time for up to a year. 

Restaurants face two new and unavoidable challenges: rising utility costs and the “greening” of food service. 

While restaurant owners are intimately familiar with their restaurant’s ambience, they seldom ask, “What is my business worth?” Many seek an answer only when required by their attorney or accountant in connection with a divorc

Not long ago, an article by Tyler Cowen in the New York Timesdiscussed how the Michelin star ratings of Parisian restaurants appeared to be dir

Ah, success! After all the work, you’ve finally made it. You're off to New York for a few days to cook at the Beard House, then back home to orchestrate a charity dinner for 300, then on to an event in L

Like the late comedian Rodney Dangerfield, many servers feel they don’t get much respect. Not surprisingly, the Internet is filled with their scathing blogs as well as various forums where wai

Sure, it’s easy to overlook some tip income, ignore a portion of the operation’s receipts, or pad a few of the restaurant’s expense payments.  Fudging---not to mention blatant cheating---is becoming more widespread every

I’m no Harvard business grad, but in just ten years I have built a small special-event business from my own kitchen into a multimillion-dollar enterprise. The gradient has been steep, at times challenging, but I have certainly learned a t

 Santé’s readers have likely mastered the tricky words. But what about your front-of-house staff? 

There is no foolproof way to prevent all inappropriate behavior and the lawsuits that may follow.

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities. How do you know what changes to make, and when to make them?

In fact, the great majority of people in the workforce are actually looking for a company worthy of their loyalty!

More than a worker is lost every time a staff member suffers an accident...

Turnarounds aren't for everyone or for every establishment, but they can be highly rewarding.

El Porrón, is a unique Spanish Tasca on the Upper East Side of New York City that has already developed a reputation as one of the must-visit restaurants in the city.