Managing multiple shifts in a busy restaurant? Then you know how chaotic things can get if everyone isn’t on the same page, especially without a proper end of shift report . From forgotten tasks to missing details, even a minor miscommunication can throw off the entire operation, affecting customer satisfaction Read more…
Think happy hours are just about slashing prices? Think again. In today’s competitive landscape, happy hour is no longer a casual afterthought. It’s a strategic lever that smart restaurant operators use to boost revenue, build foot traffic during slow hours, and turn first-timers into loyal regulars. When done right, a Read more…
One Kitchen Fire Could Take It All Down. You don’t need a five-alarm blaze to lose your business—just a single lawsuit, one broken fridge, or a bartender who poured one drink too many. In fact, U.S. fire departments respond to over 7,400 restaurant fires every year. That’s 20 kitchens a 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…
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…
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 the professional kitchen, numbers don’t lie—and one of the most important numbers you’ll work with is yield. Understanding yield in cooking isn’t just about knowing how much food you’ll end up with. It’s about controlling costs, reducing waste, improving consistency, and ultimately, ensuring that your recipes deliver both flavor Read more…