ON THE LINE

We’ve got your back.

Working in the restaurant industry isn’t for the faint of heart. On the Line shares real stories and advice to help you hire, train, and retain great teams.

Top Stories
01.
Retention

Why Do Restaurant Staff Quit?

Here are some common reasons restaurant employees quit, and ways you can get them to stick around.
02.
Training

How Learning and Teaching a Little Spanish Can Unite Your Restaurant Team

By learning a little bit of Spanish and practicing with your staff, you create an environment where they feel comfortable to practice their English.
03.
Training

How to Make Sure Guests Living with Food Allergies Have A Great Dining Experience

Give them a more enjoyable, accommodating dining experience.

How-to Guides

Get step-by-step advice, instructions, tools, and templates on topics like hiring restaurant staff, creating better compensation, and everything in-between.

SEE ALL GUIDES

Hiring

How to Recruit your Next Star Employee

Update your hiring strategy to attract the right candidates.

Training

How to Become a Bartender

Training

How to Train Your FOH Team on Great Service

Training

Why Does a Restaurant Need SOPs?

Hiring

How to Run a Great Interview

Training

How to Create an Employee Incentive Program

Retention

How to Retain Restaurant Employees

Training

How to Train a Restaurant Manager

Retention

How to Create an Employee Benefits Program

Success Stories

Retention

Ashish Alfred on Sobriety and His 65 Staff Members

Ashish Alfred has been extremely open about his lifelong struggle with mental health and addiction — and how the people around him are the secret to his success.

Hiring

Ryan Egozi Says Hire for Moral Fortitude, Train Later

If you take the time to hire (and train) people whose values align with yours, you won’t be replacing them any time soon.

Hiring

Irene Li Says to Keep Your Staff, Teach Your Staff

Irene Li wants restaurant work to be a viable option for anyone who loves food. Here’s how she’s making it happen in her restaurant.

Retention

Leslie Ann Ciccone Teaches Her Staff Kindness

“Reward people for doing the right thing and continue to train them to model great behavior. And after a while, people will want to work for you.”
SEE ALL STORIES

All Articles

Latest

Hiring

How Teenage Unemployment Is Affecting the Restaurant Industry

Teens aren’t working in restaurants like they used to. How can you help change that?

Training

How to Know When to Comp a Meal

Comping is by no means always the answer to solving a sticky situation with a customer – you’ll watch your profits plummet if you comp too frequently – but when used sparingly and mindfully, it can make all the difference.

Hiring

How the Gig Economy Can Help Understaffed Restaurants in A Pinch

Learn the pros and cons of the gig economy business model and how it can help your restaurant succeed.

Training

Get Your Restaurant Ready for an Inspection

Restaurant inspections can be time-consuming and frightening. Learn how to prepare and avoid the fear of failing an inspection.

Retention

How to Calculate your Restaurant Turnover Rate

High turnover plagues the restaurant industry, but you can do something about it.
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Topics

Hiring

‘‘We want to hire people who have that innate hospitality within them. The skillset is trainable.’’ — Korey, Head of HR

31 Resources

Training

‘‘Nowadays, you have to do more things like emotional IQ training in the restaurant, which is probably the biggest difference.’’ — Jason, Manager

52 Resources

Retention

‘‘The easier part is managing the food. The hardest part is the people. That keeps me up at night.’’ — Josh, District Manager

33 Resources

Finance

Coming Soon

Management

Coming Soon

Menu + Food

Coming Soon