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
With the end of 2016 fast approaching, restaurateurs might have some sleepless nights concerned about their local economy, planning for the best and the worst 2017 will bring. Whether it’s the national outlook or your particular seasonal circumstances impacting their thinking, every restaurant owner has a list of “what ifs” the length of their arm.
Every businessperson knows you have to spend money to make money. There will always be costs to running a restaurant, but part of navigating your budget is knowing which are necessary and which can be avoided. There are plenty of profit sucks hidden in your day-to-day choices, and knowing where those profit sucks are (and
Every savvy chef with their eye on the bottom line knows that adding seasonal menu items can be a huge benefit to a restaurant. From a customer perspective, those menu items are something really special, a dish that’s just for a limited time to celebrate the season. And for the restaurant owner, it’s a great
Managing a restaurant offers numerous challenges and something is always going to pop up to demand your attention, so it is important to have as many policies and procedures in place as possible. With your slim margins, controlling cost is a key to success. As food and labor are typically your largest expense, it is