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…
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…
Efficient inventory management is the backbone of a well-functioning business, ensuring that products are available when needed while minimizing waste and unnecessary costs. One crucial concept in inventory control is the par level—the minimum quantity of stock required to meet demand without overstocking or running out. Whether managing a restaurant, Read more…
The restaurant industry is a $900 billion market in the U.S., making it an attractive space for entrepreneurs. However, nearly 60% of new restaurant businesses fail within their first three years. The primary reason? Lack of a solid business plan. A well-structured restaurant business plan is essential for securing funding, Read more…
If you’re running a restaurant in today’s market, you already know the pressure is real. Labor costs are up. Food prices are unpredictable. Customers are dining out less often. And even when they do walk through your doors, their expectations are higher than ever. A great plate of food is Read more…