Whether you oversee 2 locations or 15, there are a few common problems that every multi-unit or regional restaurant manager faces.

We asked a few Ameego clients to share what they think are the worst challenges and to pass along their tips and tricks for dealing with them.

Here’s some of what they had to say.

There are certain things you expect to see on every job description you encounter.

Must-have traits or qualities, characteristics the successful applicant needs to possess.

There’s a misbelief that seems to run rampant in many industries these days, and the hospitality industry is no exception.

It’s the belief that by working more hours, you’ll get more done.

This week I read an article from the Harvard Business Review entitled “Culture is not the Culprit.”  The gist of its argument is that – contrary to what many corporate leaders and consultants are preaching – when a company is struggling, fixing its culture is not the magic solution to all its troubles.

Now, to a certain degree, I agree with the idea that culture is an outcome and not a solution. But I think this particular article is missing the point a little bit.

Do you ever have one of those mornings where you wake up and feel like you’re headed off to battle?  

OK, I’ll admit it.  I’m one of those weirdos who actually enjoys job interviews.

Of course, I get as nervous as the next guy, but I find you can learn a lot about a prospective employer from the types of questions they ask. So I was intrigued, at a recent interview, when I was asked to think of a terrible manager I’d had in past and to describe the characteristics that made them so bad.

How do you feel about brain teasers?

Or how about a logic puzzle where you’re given a fictional situation (like a row of five different colored houses) and a bunch of strange restrictions (the white house is to the left of the green house, the owner of the white house has a dog, the cat owner drinks tea, etc.)  And then you have to answer an equally ridiculous question like, “Who owns the zebra?”

I love the idea of New Year’s resolutions – a fresh start, a blank page, the prospect of making this year the best year ever.

It’s an uncomfortable topic, and certainly something most restaurant owners don’t enjoy talking about.

It seems the business world loves to talk about millennials. Each week my Twitter and LinkedIn feeds spit out article after article after article on “Engaging the Entitled Millennial Workforce” or “Tips for Managing your Millennial Employees,” and I’ll admit I can’t help but check out what they have to say.

In our last blog post, we looked at how empowering your employees can have a positive impact on customer experience. But there's another compelling reason why, as a restaurant owner or general manager, you should empower the team you have working for you.

I recently overheard two conversations about two very different restaurant experiences.

In the first story, some colleagues were out for a meal at the end of a two-day conference...

Maybe you watch your word choice in certain situations or with particular people.

But there’s a four-letter word you’re probably using every day – without even knowing it. And it’s time to cut it out of your vocabulary.