Restaurant profits do not usually disappear all at once. They leak out slowly through poor controls, weak systems and bad habits. We break down common flaws with food cost controls and what operators can do to stop the leaks.
Menu design is one of the most underused profit tools in independent restaurants. The menu affects what guests notice, what they compare, how they perceive value, how quickly they decide, and how much they spend. We share 12 key tips. (Read time @ 9 mins)
Many operators are caught in the day to day working “In” their restaurants not “On” the restaurant! They put out daily fires and get the job done, but they’re
A recent visit to London and Paris offered a useful reminder for U.S.-based restaurant operators: some of the best lessons are hiding in plain sight. We look at nine possible areas of improvement. (Read time @ 8 mins)
Eight key areas of insight on how operators can protect margin, improve efficiency, and keep more of every dollar they earn without hurting the guest experience.
In this episode, Roger Beaudoin of Restaurant Rockstars explains the crucial concept of prime cost in the restaurant industry (the combined percentage of food, beverage, and labor costs relative to
Running a restaurant in 2026 means operating in constant uncertainty. Labor costs won't stop climbing. Customer expectations keep changing. And somewhere in all that chaos, you need to
This past week changed how I see my restaurant. Two MSRs, mystery shopping reports, for those not in the business and a third meal that turned into an impromptu evaluation
Managing one restaurant is already challenging. How crazy would it be to manage not one but four different restaurant concepts? This is exactly the life of Leo Moura, a seasoned
Bring the season to life in your restaurant with these creative fall marketing ideas. From themed events and menu specials to community collaborations and cozy experiences, here are 100 ways
