Corkage fees are a nuanced aspect of restaurant operations, often straddling the line between hospitality and profitability. As more guests inquire about bringing their own wine or special bottle to celebrate a birthday, anniversary, or other milestone, restaurants must decide not only if they will allow it, but how they Read more…
Suggestive selling is not just a sales tactic—it’s a refined skill that blends observation, timing, and communication. It’s the art of gently nudging customers toward additional purchases that complement their initial choice. When done correctly, it not only increases sales but also improves the customer experience, enhances profit margins, and Read more…
In the restaurant industry, one of the most overlooked yet powerful metrics influencing both revenue and guest satisfaction is the table turnover rate. This figure refers to how many times a dining table is used by different parties during a specific period, typically during peak business hours. Optimizing this rate Read more…
Step into any successful restaurant, and it’s immediately clear: there’s something special happening beyond the menu or the décor. It’s the way guests are welcomed, the attention they receive throughout their meal, and those subtle moments when the staff goes above and beyond. This is guest service—the core of hospitality Read more…
A Profit and Loss (P&L) statement shows whether your restaurant is making money or not. It breaks down revenue, costs, and expenses over a specific time frame—weekly, monthly, quarterly, or yearly—and helps you make data-driven decisions to control costs and increase profitability. From monitoring food costs and labor expenses to Read more…
Menu engineering is the most underutilized strategy in a restaurant’s profitability toolkit. It’s not just about deciding what dishes stay or go—it’s about analyzing how each dish performs financially and strategically shaping your menu to influence customer behavior. With accurate sales data and a deliberate approach to design and pricing, Read more…
In any professional kitchen, numbers don’t lie, and one of the most important numbers for food preparation, cost control, and consistency is yield. Understanding yield in cooking isn’t just about knowing how much food you’ll end up with. It’s about controlling costs by understanding how much usable product remains after Read more…
Running a food truck isn’t just about serving delicious meals on the go—it’s also about maintaining strict safety and compliance standards. Imagine this: You’ve built a loyal customer base, your truck is a local favorite, and then one day, an unexpected health inspection shuts you down due to a minor Read more…
The term “86” is deeply rooted in the restaurant and hospitality industry, but its exact origin remains a subject of debate. If you’ve ever worked in a restaurant, you’ve likely heard someone say, “86 the chicken special” or “Table 4 is 86-ed from ordering alcohol.” But what does it really Read more…
Restaurant prime cost is one of the most important metrics for running a profitable and efficient food service operation. It directly reflects how well you’re managing your biggest expenses—labor and inventory—and it shows where there’s room to improve without needing to change your concept, location, or menu. Understanding what prime Read more…