Deployment: The Right Person in the Right Place Deployment means deciding where every employee...
Ralph Viola Jr.
Ralph Viola Jr. is a restaurant operator and kitchen systems builder with more than 30 years in commercial kitchens. He started as a dishwasher at fourteen and has worked every station since, from the line and the pass to running operations. At The Restaurant Blueprint he writes about food cost, kitchen systems, and surviving the industry.
OPERATIONS MANAGEMENT Shift Handove Shift Handover is the process of transferring important operational...
The Shift Behind the Line: An Veteran Cook Finding His Way in Today’s Kitchen...
Back of house control the engine behind restaurant operations. Operations Management Back of House...
The 86 Myth: Why Running Out of Food Is Bad Systems, Not Bad Luck...
Classic French vs. Real-World Line Reality: Flexing Culinary Words Won’t Save Your Station ...
10 Key Restaurant KPIs Every Kitchen Manager Should Master Running a successful restaurant isn’t...
Pre-Shift: Are Your Lines Actually Ready? The 15 minutes before doors open decide whether...
Labor percentage and Covers Per Labor Hour This is one of the more imperative...
Less Decisions. Better Performance Most restaurant leaders focus on: 📊 Sales 📊 Labor...