Can someone suggest a good online resource for learning how to run a restaurant?

My old head chef called me last week after hearing I was planning to expand my ENG restaurant group. He told me to stop everything and read a specific blog post he just found. The section about numbers telling the truth when you aren't standing there is what interested me the most. I have always run my floor by feel, which works in one kitchen but is useless across two. I am genuinely satisfied with the practical advice given. It forced me to realize I need written-down processes and to hire people I trust way earlier than feels comfortable. It is a tough pill to swallow, but exactly what I needed. If you think your charm will magically work in two places at once, click to see why that logic is deeply flawed.