Introducing Tom Foust

Day 1 - Three labor laws to pay attention to

Day 2 - What to do before terminating an employee

Day 3 - Three key people to know when building a restaurant

Day 4 - Three items in a lease that protects an owner

Quiz 4 - Lease info

Day 5 - Two items to be reviewed with employees for health bene's

Day 6 - What to do with a dept of labor dispute

Day 7 - Three things to do before submitting payroll

Day 8 - Why the employee needs the W-2 on time

Day 9 - What to do with a wage garnishment document

Day 10 - Why the POS tax rates should be correct

Day 11 - Three items that you could lease in a restaurant

Day 12 - Why counting the safe is important

Q 12 - Why count the safe?

Day 13 - Holding managers accountable for their actions

Day 14 - What employee's look for on their first day

Day 15 - Three ways to find new employees

Day 16 - Areas of security to pay attention to

Day 17 - Three legal items to do when starting a restaurant

Day 18 - What experienced managers can do for other managers

Day 19 - How to know if an employee was trained correctly

Day 20 - Why these items should be in a lease

Day 21 - The challenges of closing a restaurant

Day 22 - Five things that haven't changed in the industry

Quiz 22 - What hasn't changed?

Day 23 - Before promoting a manager to a GM

Day 24 - What servers can do while waiting for guests to arrive

Day 25 - Five ways an employee can steal from a restaurant

Day 26 - Stealing without taking anything out of a restaurant

Day 27 - Why tech is good for a restaurant

Day 28 - Turning a first time guest into a regular

Day 29 - How employee's are different from when I first got into the business.

Day 30 - Five things a 20 year old should know about restaurants

Day 31 - One more bit of advice from a semi retired mentor.

Tom says goodbye!