Determining Food Cost Percentage: An Essential Formula for Restauranteurs
As a restaurant owner or manager, you have to handle various types of essential expenditure. Statistics suggest that the average expenditure on ...
Restaurant Inventory Management: Tips and Best Practices
Every restaurant is heavily dependent on perishable goods to offer customers a service. This is the main reason why good inventory management ...
Social Media Marketing for Restaurants: Crafting a Strategy That Will Attract Customers
Does your restaurant need social media marketing? The short answer is yes! Statistics show that 72 percent of Facebook users have made ...
Boost Revenue with These Exclusive Break-Even Tips
In this post, we’re going to take a deep dive into break-even analysis. You’ll learn how to calculate your break-even point for ...
7 Restaurant Hacks to Streamline Operations and Save Money
The number of restaurant locations across the U.S. exceeded one million in 2018, according to the National Restaurant Association. Americans are currently ...
How to Deploy Your New Restaurant Pos Like a Pro
The restaurant environment can be stressful and downright chaotic, and upgrading your POS system may seem like just one more thing you ...
6 Best Ways to Optimize Labor Cost in a Restaurant
For a financially-sustainable restaurant, the average labor cost is 30 to 35 percent of gross sales. Of this amount, 20 percent usually ...
Food Cost Formula – How to Calculate Food Cost Percentage
Let’s face it, running a restaurant is tough. In fact, over 60% of restaurants fail within the first year of opening. On top ...
Staffing Tips: How to Find and Retain Top Talent for Your Restaurant
The restaurant industry has been struggling with a consistently high employee turnover rate well over 70 percent in the last few years. ...
Gamification as the perfect strategy to increase your customers’ satisfaction
A well-known fact is that the restaurant industry is very competitive. According to the National Restaurant Association, currently, in the USA, there ...
