Enhancing Restaurant Management was a workshop developed for managers of independently-owned restaurant operations in Nebraska. A one-time mailing of a needs survey was conducted with potential participants to determine the feasibility of holding this workshop. From surveys returned (n = 144), managers preferred whole day sessions held early in the week (Monday, Tuesday, Wednesday) during the winter months (January, February, March). Topics that respondents ranked high priority were marketing to local residents, pricing, business basics, food presentation and food handling safety; nutrition and marketing to tourists were rated lower in priority. The Enhancing Restaurant Management workshop was developed based on survey results and three programs were held in early 1995. Participants were well educated; 3% did not have a high school diploma, 27% graduated from high school, 36% had some college training, and 34% were college graduates. The majority of the participants were under 55 years old (88%). Program evaluations of participants indicated that they learned new information regarding menu planning and cost containment, while the nutrition presentation reinforced what they already knew. As a result of the program, 97% of the participants intend to insure safe food handling practices in their operations; while 25% stated that they would not make changes to reflect demographic and operational trends. Specific changes which participants stated that they will make include: better food storage and temperature control, adding new menu items, adjusting portion sizes, and educating employees. Results of the workshop evaluation indicated that participants received valuable information to enhance their restaurant management skills.