Controlling prime costs for your restaurant isn’t just a question of cutting back or even changing what you purchase or do. HOW you acquire your goods and services through your restaurant suppliers can be as important as WHAT those goods and services are. Ultimately, there are a lot of ways your restaurant suppliers can be
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Menu Management: How to Control Restaurant Costs Dish by Dish
When times are tight, where do you start cutting restaurant costs? The natural inclination for many restaurateurs is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one
Cost Control: Managing Your Restaurant’s Inventory and Food Waste
When trying to exert cost control in your restaurant, it can be easy to assume you need to make sweeping changes and that quality will be necessarily lowered in the process. However, saving on or eliminating expenses altogether could simply be a matter of consistency in use and limiting food waste, and there’s no better
A Truly American Service Industry: Veteran-owned Restaurants
According to the National Restaurant Association, there are over 250,000 American military veterans working throughout the food industry, and about 14% of veterans working in restaurants hold supervisor positions. The role of veterans in the industry is essential, and many transitioning from service to civilian life are choosing to take on the great adventure — that
Day-to-day: An Overview on Restaurant Employee Scheduling
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
Spanish Language and Beyond: Bilingual Restaurant Marketing
According to the Census Bureau, over 60 million American residents over five years old speak a language other than English at home, as of 2015. In that same report, about 25 million residents put down that they consider their own English proficiency to be lower than “Very Well” on the Census’ scale. There’s a largely
Restaurant Start-ups: 3 Ways Entrepreneurs Are Bucking Brick and Mortar
Most people have a pretty uncomplicated view of how a restaurant gets started. There’s an investor, a building’s lease is signed, there’s interior decorating, you hire staff, and boom! There’s your restaurant. You’re making food. You’re serving guests. It’s all good. The reality is modern chefs and restaurant entrepreneurs have to bear a lot of
Making the Most of Your Independent Restaurant Edge
When you’re a small, independent restaurant, it can be easy to feel discouraged. After all, if there are big franchises down every block, how can you compete? Especially in a year that’s seeing a 2 percent crunch on the number of independent restaurants in the market. The good news is that your restaurant’s status as
Corkage: What to Know When You Bring Your Own Wine to a Restaurant
While it can be fun to peruse a restaurant’s wine list for new discoveries, from time to time you might have a specific wine in mind to go with your meal. Or maybe it’s a special occasion and you want to celebrate at particular restaurant with a bottle you’ve been saving for just the right
Let the Sunshine In: 7 Tips for Opening Your Restaurant Patio
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
