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RESTAURANTS

Restaurants

One of the biggest "people" businesses around today, the restaurant industry runs on a mix of fine food, top service, good management and effective marketing. The information offered in the sections below addresses these key factors and many more. Sample this eclectic menu of timely reports, technical tips and breaking news to satisfy every craving for success.

  • What you need to know
    Restaurateurs know an eatery's popularity relies on good food and great service, certainly - but operational dynamics make a difference, too. This section's articles address many of the key issues, among them, Software and Hardware, Vendor Relations, Staff and Employment, Sales and Marketing, Customer Service and Purchasing, Insurance, and Communications.
  • Industry Publications
    Some of the finest chefs rely on their grandmothers' recipes. But in the case of restaurant pros, "cook-booking" may be as simple as referring to all the literature the industry offers! The links here lead to a nice sampling of professional publications for eateries of every type. As an added benefit, many provide online formats, as well as print versions, of their materials.
  • Trade Associations and Resources
    Whether you are running a family-owned restaurant, are an entrepreneur/chef, a franchisee, or a supplier, as a small business owner you need support and resources to prosper-- especially in difficult economic times. Trade associations and other resources exist to help you grow professionally and solve the myriad business issues that you face on a daily basis. Concentrate on what's important -- making your restaurant the best!
  • Licensing/Certification, Training & Cont.
    From obtaining a business license to becoming an executive chef, this section offers an in-depth look on how to advance in the highly competitive restaurant industry. Key topics with direct links to leading resources include: continuing education provided through professional organizations; certification through the American Culinary Federation; culinary specialty certifications; and ServSAFE and ManageFirst certifications.

 

 

 

This Resource Center is designed to offer helpful news, tips, and tools for general informational purposes ONLY; it is not intended to provide legal and/or financial advice or recommendations for any specific individual, business, or circumstance. The offerings found here are provided by third parties, which are neither controlled nor endorsed by Bank of Oklahoma. Bank of Oklahoma does not guarantee or warrant the accuracy, completeness, or timeliness of this information and content. Additionally, links to third party sites are provided only for your convenience. Third party sites are neither controlled nor endorsed by Bank of Oklahoma and may not have the same privacy, security or accessibility standards. Third Parties are solely responsible for the content and availability of such sites.

© 2014 Bank of Oklahoma, a division of BOKF, NA. Member FDIC. Equal Housing Lender.