All too often, we are at a loss for words when it comes to talking finances. It’s no surprise. Money is one of those few things our mothers told us was impolite to discuss in public. More than that, discussing money can make a business owner feel vulnerable and open to scrutiny — especially if
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How to Build Your Restaurant Bar Inventory
Managing a restaurant bar can be daunting. Every concern, responsibility, and task you have for your food inventory is now doubled by introducing liquor to the mix. Twice as many distributors. Twice as many menus. More employees. More upfront expense. But if you’re successful, your bar can also generate more patrons and higher revenue. There’s
Flush It Out: 7 Tips for Your Restaurant Bathroom Renovation
It’s easy to overlook them as a particularly crucial element to your business, but your restaurant’s restrooms can play an important part in its success. A poorly maintained or dirty looking restroom can be a major turn-off in the guest experience. A survey recently conducted by SCA Tissue North America found that nearly one out
The 7 Do’s and Don’ts of Tasting Menus
Whether you think it’s an extravagant dining experience or an opportunity to showcase your restaurant, offering a tasting menu is consistently a top trend among the some of the most highly-acclaimed restaurants. Adding a tasting menu to your restaurant’s repertoire isn’t just an attempt to gain critics’ attention. The benefits of this business strategy also
How to Calculate the ROI of Your Restaurant Marketing Strategy
Getting the most bang for your buck on a restaurant marketing strategy is critical, especially when your marketing dollars are limited. And, with so many traditional and digital marketing opportunities available to the restaurateur, it can be a daunting task to understand where to spend those dollars. And then, how do you calculate the return
7 Hidden Pockets of Profit for Your Restaurant
Figuring out new ways to increase your restaurant sales is a big part of what it means to be a successful manager. Your team looks to you to direct their efforts. Your owner (if you are not one yourself) looks to you to increase their bottom line, but identifying profitable ideas that organically build on
Time to Shine: How to Train Your Staff on Selling Wine
Great owners and managers know how much alcohol sales impact sales for restaurants with bars— and particularly wine. At the same time, seasoned servers know what effect wine sales can have on the success of a shift! Not only does a bottle of wine added to a meal mean a larger check (which can lead to
Labor Law and Your Restaurant: What You Need to Know
Of the many requirements in running a business, labor law is one of the most critical to honor and complex to administer. The US government understands the challenge and requires employers to post the labor laws on your premises in plain sight for employees to read and access. But once they’re up on the wall,
What the What? Definitions of 15 Mexican Food Menu Items
Mexican food is inarguably one of the most popular cuisines in the US. In fact, 1 out of every 10 restaurants in the United States sells some Mexican-inspired items. It’s also a cuisine that uses a lot of the same ingredients (tortillas, meat, salsa, rice, etc.) repeatedly with different preparations and variations on presentation. Combine
Does Your Restaurant Have the Right Insurance?
Getting your restaurant running can be an exciting time for a new owner. Every decision seems like a new adventure, and one step closer to achieving your dream. However, it’s easy to become overwhelmed when it comes to your new restaurant’s insurance. And it’s just as easy to push off setting up the right insurance
