Operations

For restaurants that already serve drinks and manage busy dining rooms, catering weddings and other off-site events can be a natural way…

In a busy restaurant, the quality of service depends on more than good food and friendly staff. The bar, dining room, and…

Plan the busy season: forecast covers, hire and train seasonal staff early, schedule around federal overtime rules, and build a backup list…

When you walk into a restaurant, the first thing you notice is the table setting. It’s like a little storefront, and it…

What goes into prime cost, how to calculate it every week with real inventory counts, what targets advisers use, and what to…

Measure first, then fix. A practical five-step plan to cut restaurant food waste with audits, par levels, FIFO, smarter menus, donation and…

A station-by-station restaurant closing checklist covering FOH, line, dish, bar and office, with Food Code cooling and labeling rules and a manager…

Labor cost divided by sales is the easy part. What to include, a worked example, weekly tracking, and the levers that lower…

Food cost is food used divided by food sales, not invoices over sales. Six common myths, the real industry medians, and a…

It’s never an easy feat to enter the restaurant business industry. You’re constantly overseeing staff, managing operations, controlling costs, and keeping customers…

Growth is exciting, but expansion can be a trap if the numbers do not stack up. Opening a second location comes with…

In the highly competitive world of hospitality, a winning hotel staff team is essential for ensuring guest satisfaction and the business’s success.…