Ron Santibanez

White wine and cod dish in restaurant
Restaurant Start-Up

How To Start A Restaurant (Part 2)

Target Customers A restaurant’s choices in menu, atmosphere, and prices are generally made with the objective of attracting a specific type of customer, such as

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Startup new business launch in restaurant

Effective Listening as a Tool

Owners and operators who want to be effective in communicating with their employees need to develop the ability to listen. Listening to another person’s account

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Empty table and chair in restaurant

Seek Results …….Not Activities

I am often asked by my clients to provide training services. As if somehow the process of “training” will magically make all their operational problems

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Tables and chairs in an empty restaurant in bright daylight

Who’s To Blame?

When something goes wrong in an organization, the first thing many bosses want to know is: “Who did it?” “Who’s to blame?” That’s not a

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3d rendering loft wood luxury hotel reception and cafe lounge restaurant
Human Resources

How To Make Your Employees Feel Indispensable

Employee turnover is one of the costliest problems facing restaurant operators. Low employee moral, decreased customer satisfaction, and increased liability exposure result from the restaurant

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chef with clipboard doing inventory at kitchen
Cost Control

15 Keys To Success

The manager is the single most important position in your restaurant. Managers influence the attitude and behavior of all restaurant employees. In order to ensure

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