Restaurant Management

restaurant strategic planning

How to Plan with Purpose

Many restaurant executive teams are still planning with post-it notes and ballpoint pens while their competitors are harnessing theories, tools, and techniques that sound like

restaurant food waste

4 Ways Restaurants Can Curb Food Waste

Because food costs consume between 25% and 35% of a restaurant operation’s revenue, management teams make great efforts to avoid waste. In fact, only about

Restaurant CAPEX Investment

Restaurants Are Investing Less in CAPEX

Two of the more important metrics in understanding how a restaurant operation functions are the CAPEX-to-revenue and CAPEX-to-operating cash flow (Op.CF) ratios. These figures allow us

What to Do When Sales Are Down

Even the savviest executives find themselves plagued by the persistent, nagging feeling that comes with negative restaurant chain sales and traffic. In the restaurant industry,

4 Ways Trump Will Impact Restaurants

Trying to determine the Trump impact on restaurants and foodservice is a difficult task. Will deportations (or that “big, beautiful wall” Trump promised) lead to higher food

20 Most Common Restaurant Service Mistakes

Employees are the face of a restaurant. Every interaction employees communicates to guests – whether by design or default. Wait staff should be courteous, welcoming,