Blog

The issue of food waste has been a hot topic for many years.  Environmentalists are learning just how damaging it can be to our planet, and research has brought to light how much waste comes from restaurants.  Once upon a time, restaurants might not have had food waste on their radar, but shocking statistics haveRead more

Restaurant owners and managers have a lot on their plate.There are schedules to make, inventory to track, reports to go over, the list can seem unending, so understandably, social media is not always a top priority. There are many advantages to being present online and today I want to talk about why it should beRead more

We have learned throughout the years, especially the last 2, that the restaurant industry is forever changing: consumer demands and expectations, revenues, expenses, wait staff, the economy, and countless other factors that affect how you run your restaurant. When coupled with daily managerial tasks, restaurant owners and managers have their hands full and often feelRead more

Creating employee schedules can be a relatively simple task, but many factors come into play when building a cost efficient schedule. Sure, you can scribble some names on a printed spreadsheet, but what business owner doesn’t want at least a little thought put into the scheduling process? A few weeks back we talked about successfulRead more

Integration is powerful and can offer major benefits for your restaurant.  Better overall company views, higher efficiency, more opportunity for growth and increased profits are just some of the pros to integration! Integrating back office software with your POS system can provide you with greater visibility, allowing you to see a more holistic view ofRead more

It’s no surprise that the key to any successful business is profit.  In order to survive, restaurants need to make money, bottom line. In order to make money, restaurant owners and operators must properly manage their finances, detailing where money is being spent, down to the penny, and where the majority of revenue is originating. Read more

Efficiently scheduling your restaurant staff is not a simple task, and is often the most expensive part of owning a restaurant. Proactive scheduling involves more than simply writing out your employees’ weekly schedules with pen and paper. There should be a great deal of thought and planning from managers, taking into consideration employee availability, businessRead more

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

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