You may have noticed the cost of food and labor has soared, peaking in November of 2021. Data shows limited service restaurant prices are up 7.9% from last year, while full service restaurant prices are up 6%. Chicken has gone up 36%, while beef has increased a whopping 41% along with so many otherRead more
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We live in a fast paced world, even more so in the quick service restaurant industry. Managers are stretched thin trying to ensure operations run smoothly, employees are taken care of and customers are happy. With so much on their plate, it is imperative to have a system in place that will help managers succeedRead more
Running a restaurant involves a number of expenditures. One of those, the cost of labor, takes up a large chunk of your profits. Labor is considered an operational expense that is essentially inevitable when operating almost any type of business, restaurants included. However, there are some techniques that make balancing labor costs easier. The followingRead more
Restaurant managers wear a variety of hats throughout the day. From accounting to HR, to customer service and everything in between. Management within restaurants and the retail industry in general will find that they’re managing every aspect of their establishment in order to ensure a cohesive working environment. While the management personnel play a largeRead more
Just when life seemed to be feeling a little “normal”, a new variant of COVID-19 comes storming through. The good news is, restaurants have learned a lot in the last 22 months and should have some protocols in place to be ready to brave this surge. Let’s look back at some of the best practicesRead more
“Recipe: a set of instructions for making food” – Merriam-Webster Dictionary. In order to operate efficiently, restaurants must follow recipes. It is how accurately they follow these recipes that can make or break them. It is not uncommon for a restaurant’s signature dish to have multiple versions due to each chef putting their own twistRead more
