Expert Takes

Nearly 20 years ago, Scott Maitland started Top of the Hill Restaurant & Brewery in Chapel Hill, North Carolina.

In the town where I live one of the historic homes, circa late 1800s, has passed from one restaurateur to another in the 15 years we’ve been here.

Word of mouth used to be defined solely as a chat between friends.

Would you schedule your wait staff to work when your restaurant isn’t open? Would you want to pay them starting at 7:30 a.m. even though lunch service doesn’t start until 11:30 a.m.? ...

Today, the phrase “there’s an app for that” can be applied to just about any personal or business activity.

If you’ve ever thought the fees for accepting credit cards at your restaurant were too high, you’re right—you ARE wasting your money on credit card processing fees.

Full-service restaurant owners know there are only two ways to increase profits: sell more product, or reduce costs without impacting service.

Saving energy is a team sport! It’s not rocket science – it’s as much about profitability as it is about food and labor costs.

Are energy hogs robbing you blind? There’s only one way to hunt them down: conduct an audit of your facilities. Many utilities may be willing to do that for you.

There’s nothing like a fresh draft beer, poured right from the tap.