Looking for a restaurant manager and not having much luck? Worried you’re not finding the right person to lead your team? You already know the truth: Hiring a manager is not easy. In our brand-new report, we walk through the hiring process for your restaurant manager step-by-step, laying out all the things you need even
The Essential Restaurant Equipment Checklist
One big key to keeping your kitchen running smoothly (and on budget) is to follow each equipment manufacturer’s instructions for cleaning, keep track of their warranties, and know when, how, and by whom maintenance should be done. That’s a lot to keep track of. Details may vary depending on your equipment, but every restaurant should
How to Understand Your Restaurant’s Success with Only 10 Numbers
If you own or manage a restaurant, there’s a good chance that every so often you lay awake at night, wondering: What am I missing? It’s easy to add up your tickets at the end of service, but are you really getting the full picture of how your business is doing? Do you know… how
9 Essential Parts of a Winning Restaurant Business Plan
Writing a thorough restaurant business plan can be intimidating for many new and existing entrepreneurs, especially if you don’t come from a business background. But when it comes time to meet with investors, your restaurant business plan becomes absolutely critical. So, where do you begin? We break down the 9 essential sections to building a
What’s Your Restaurant Brand? How to Develop a Vision for Your Business
With so many big restaurant brands dominating today, it can feel overwhelming to be a smaller, independent restaurant. But it’s important to remember. Being an independent business isn’t a flaw. It’s a feature The secret is to hone your independent edge by carving out a unique niche for your own restaurant brand, by: Defining your
Building a Better Restaurant Staff: Conflict and Diversity Management Tips
At some point, all restaurant managers need to ask themselves an important question: Is my employee handbook covering enough? With changing times comes new needs, and we have a guide to expanding your policies, procedures and management skills to better address: Conflict resolution between restaurant staff How to handle incidents of harassment Talking to your
15 Ways to Reduce Your Employee Turnover Rate Now
The average restauranteur spends more than $5,000 in hidden costs PER PERSON from their employee turnover rate. That’s $146,000 per year for the typical restaurant. Stop your employee turnover rate from making a dent in your profits and better retain your restaurant staff, by: Interviewing smarter from the start Training all staff better and more
20 Ways to Promote Your Restaurant for Under $1,000
Tight profit margins demand innovative solutions for marketing. And no one knows this better than restaurant operators. But what if you don’t even have a budget for marketing? We’ve drawn up 20 ideas for promoting your restaurant that should cost less than $1,000 and are typically effective in generating more business for your bottom line.
10 Interview Questions to Ask When Hiring Restaurant Staff
With hospitality industry turnover rates commonly around 72%, you might feel like you’re constantly interviewing and hiring restaurant staff. But are you asking the right questions? Whether it’s hiring restaurant positions for kitchen staff, front of house servers, hosts, or managers, there are ten essential questions that can really help assess an applicant’s fit for
Growing a Restaurant Profit Margin: How You Can Control Your Costs
There’s one question that’s inevitably on every restaurateur’s mind, whether the market is good or bad: How do I grow my restaurant profit margin? Follow along as we narrow in on areas of your business where costs can be controlled to get you to a better bottom line: Scheduling staff Inventory and food waste Restaurant
