When it comes to reducing restaurant labor costs, often the focus becomes on retention. And yes, retention is huge for the restaurant industry because of the high turnover rates and how that affects your bottom line. But if you’re serious about lowering your restaurant’s labor costs, an equal focus needs to be placed on efficiency
How to Improve Labor Costs through Operational Changes
Choosing Restaurant Technology that Drives Profit for Your Business
Restaurant technology is always changing, and to stay at the forefront of the industry, restaurants must change with it. Are you ready for a change? In our brand-new report, we walk through four key restaurant technology systems that can make or break your profit — and what to look for when making a buying decision
An Entrepreneur's Guide to Restaurant Financing
Michael Tran is Partner & CEO of the Peli Peli Restaurant Group in Houston, TX. Peli Peli is the only South African fusion restaurant in Texas and the 2010 Click2Houston winner for Best Romantic Restaurant in Houston. In addition to its awards for atmosphere (2009 Houston Press – Reader’s Choice) and ambience (Best Romantic Bar
How to Forecast Your Restaurant Labor Costs
Labor costs. It’s one of the toughest calculations a restaurant owner needs to make — and the decisions you make in the process can guarantee success… or throw your establishment into chaos. But restaurant labor cost forecasting isn’t like throwing a dart and hoping it lands. There’s a method to the madness that breaks down
7 Extremely Common Restaurant Copywriting Mistakes to Avoid
Creating a website for your restaurant is one of the most beneficial things you can do for your business. Not only does it increase your marketing reach by providing potential customers with the information they need to select your establishment, but it’s also a great place to advertise what you do and build up a
5 Essential Tips for Writing Mouth-Watering Menu Descriptions
Let’s face it: many restaurants out there have extremely bland menu descriptions. Last year, I went to Venice, and even some of their most breath-taking restaurants had such boring sounding menus, most of which simply listed the ingredients that were in each dish. To me, this is one of the biggest problems as to why
Restaurant Website 101: How to Manage Your Site Day-to-Day
We live in the digital age, and if there’s one thing nearly everyone can agree on, it’s this: your restaurant needs a website. A restaurant website isn’t just a hub for information about the company anymore. It also is one of the key pieces of marketing that allows you to solidify your brand to potential
Upgrading Your Restaurant Inventory Management System
Restaurant inventory management is one of the trickier elements of running a kitchen, simply because there are so many ways that small mistakes can affect your bottom line. If your manager under-orders, you risk having to “86” menu items during your busiest shifts, which can leave your restaurant guests with a bad impression of your
How to Hire the Best Restaurant Manager for Your Business
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
Why Upgrade Your Restaurant Scheduling Program?
The digital age has brought with it big improvements for restaurant employee scheduling. Labor is one of the largest costs on your profit and loss, and inefficient scheduling will affect your bottom line both in day-to-day costs and employee turnover. With traditional restaurant scheduling, it takes a lot of time to complete each week’s shifts
