David Mann | Restaurant 101

The Day 15% Died: Why America’s Tips Are Tanking and What It Really Means for Every Restaurateur Fighting on the Front Lines

Kitchen Confidential, Twenty-Five Years Later: Bourdain’s Truth Hits Harder Than Any Chef’s Knife

How Sous Chefs Shape the Culture You Don't Know You're Eating

Barbacks Are the Backbone Or Why You're Failing If You're Not Training Them Like Future Bartenders

The $14 Limeade Or When Do Mocktails Cross the Line?

Beer Snobs vs. Budget Drinkers: The Tap List That Divides Your Dining Room

The B.S. of ‘Harder, Faster, Hotter’: Why Speed Isn’t the Badge of Honor You Think It Is

Text Threads, Slack, or Sticky Notes? The Battle-Tested Tools That Keep Your Kitchen Moving When Chaos Hits

The Dirty Truth About Ethical Upselling: How to Pad Checks and Keep Your Soul and Regulars Intact

Wine Is the Weather: The Unspoken Power of the Pour in First Dates, Proposals, and Every Wedding Moment That Actually Matters

The Art of the Restaurateur by Nicholas Lander: The Brutal, Beautiful Truth About Surviving the Restaurant Life

Why Most Managers Flunk Delegation