Industry Information
If you accept credit cards at your restaurant, you also accept the responsibility of keeping your customers' personal information safe.
CSI: Commercial Kitchen? Forensic Sanitarian Dr. Robert Powitz explains how crime investigation techniques help operators and the courts.
KaTom teaches you how to avoid the kinds of oppressive lease agreements to which even the most diligent restaurateurs sometimes fall prey.
Another KaTom tip for buying a restaurant: If the pros aren't inspecting the equipment, you could be setting yourself up for failure.
KaTom's advice for buying a restaurant? If a seller can't show some credible flow, a buyer might let the opportunity go.
Ice scoops and oven mitts? Don't let these small-time food safety offenders bring your foodservice business to its knees.
Learn about getting an Illinois food handler certificate. Chicago restaurants require this training; join KaTom as we cover all the details.
Labor shortages in the foodservice industry mean it's important to find and keep people who will help your business succeed.
Restaurant reservations made online and via ticket systems are easier for customers and give businesses more ways to prevent costly no-shows.
When it comes to FOG disposal in restaurants, are grease traps and interceptors a necessary expense? KaTom explains the sticky situation.
Tip pools can be a controversial topic for foodservice staff. KaTom covers the legal challenges that may determine how the tip pool evolves.
Ensure your business operates safely with ServSafe Pennsylvania. Learn all you need to know about these certifications here with KaTom.
The foodservice industry has stagiaires in place of interns, but the morality and legality of these workers have recently come into question.
Children in bars often create tension between parents and non-parents. Is there anything operators can do to pacify both crowds?
When Mother Nature takes a swing at your business, having the proper plans in place can help your restaurant survive a natural disaster.
Used cooking oil theft is a problem for many restaurants, collectors, and biodiesel producers. KaTom offers tips for preventing this crime.
QR codes for restaurant menus have swiftly gained popularity, but what are they, exactly? We'll delve into QR codes and their uses here.
Establishing restaurant fundraiser programs for local organizations can boost business and improve your relationship with the community.
Low wages and no paid sick days lead to foodservice employees working when they're ill. Is your sick policy impacting your food safety?
The movement to end tipping is controversial, but not new. KaTom looks at how and why some operators want to eliminate restaurant tips.
More than 4,000 restaurants are hit by cars each year. How can you protect your storefront and your customers?
Though it can mean servers are more fairly compensated, some guests reject tips being included in meal totals as mandatory gratuity.
BentoBox CEO Krystle Mobayeni shares how the service builds better restaurant websites that help turn online visitors into customers.
Is your restaurant too loud? John Calder helps businesses achieve the perfect balance between lively and loud.