Recently 20/20 aired yet another tired restaurant hit piece trying to scare diners about filthy restaurants and their uncaring employees. In the episode they used footage showing everything from an employee bathing in the sink to servers making out in the kitchen. They partner it with ominous music and interviews with industry “experts” to make […]
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I recently read an article in which a local club owner justified the situation at Jardines Kansas City by stating that all employees steal. I found this quite shocking because I have never stolen from an employer and feel that most restaurant employees could say the same. I did agree with him on one point, […]
One of the most difficult facets of managing a restaurant is keeping within the limits of the vague laws regulating restaurants. Lawmakers are not doing restaurants any favors by writing laws that leave critical issue unclear. This ambiguity is often left to the courts to be clarified. The courts have handed down three very significant […]
If you are in the restaurant industry in a managerial capacity, this post is probably going to represent a gut check. I am speaking to you today on behalf of your former guests and current front line employees. This is a bit of tough love, but I assure you it is for your own […]
The rise of social media has created an unexpected challenge for restaurant companies and their employees. Restaurant companies have used this technology to reinforce the image of their brand. Their employees also have the ability to connect with large numbers of followers in a way that some companies see as a threat. In the […]
(Updated 9/5/2011) This index is designed to put all of the information available at The Manager’s Office at your fingertips. Click on any of the links below to find the topic you are interested in. The best way to stay up to date on all posts on this blog is to become a fan on […]
If you are a manager, owner, or executive in the restaurant industry, there is a wealth of information available to make your restaurant more profitable. Learning from the experience and expertise of others can help your business thrive while avoiding costly missteps. Taking the time to read what others have to say is often seen […]
Late last week, I received an email from Jennie Berger at Lusid Media. She is casting for a new restaurant reality show. After a few emails back and forth, I decided to help her spread the word about this project. Maybe one of you might be exactly who she is looking for. Here are some […]
The Manager’s Office joined The Hospitality Formula Network as the smallest blog. I had tried to avoid discussing issues related to management on tipsfortips. To the extent that I did discuss them the posts were designed to provide greater understanding of how restaurants worked to servers and foodies. After I started the site, I realized […]
Recently, a website ranked the top 60 restaurant industry blogs. I was flattered that my old blog came in third. I also was flattered that other blogs I write came in eight, twenty fourth, and thirty fourth. Teleburst came in second and I cannot dispute that ranking at all. So You Want To Be A […]
- The Greatest Customer Complaint Response Ever September 23, 2010
- A Food Critic Intervention August 31, 2010
- My Response: 25 Things Chefs Never Tell You September 16, 2010
- Learning Restaurant Spanish (Nouns) June 2, 2010
- The Epiphany July 1, 2010
- Advice For A New Restaurant Manager January 18, 2013
- Was The 20/20 Restaurant Episode Fake? A View From The Cutting Room Floor November 21, 2012
- How To Hire Professional Restaurant Servers Fast September 10, 2012
- The Importance of Speed in Hiring Restaurant Servers July 2, 2012
- Six Dangers Of Restaurant Server Understaffing June 19, 2012
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- Diogenes65: Yesterday afternoon my wife and I had a mediocre d...
- Gabriel Dashan: https://www.quora.com/How-much-does-a-1-hamburger-...
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.