A system is simply a repeatable way of getting an important job done. For independent restaurant operators systems are practical tools for running a better business. Here are ten of the most important systems restaurants should have up and running in their business. (Read time @ 7 mins)
We give you nine strong metrics worth considering and talk about what a 10 percent improvement can really mean. We finish with how to choose the right three metrics to start with, how to actually improve them as well as budget friendly ideas. (Read time @ 8 mins)
Jaime interviews Roger Beaudoin, a veteran hospitality entrepreneur and host of the podcast Restaurant Rockstars. The conversation explores Roger's journey from aspiring pilot to restaurant leader, focusing on
This is a tough question to ask...but a key one. We cover: The hard truth about being "needed". The power and importance of restaurant systems. What a fire-yourself business looks like. The areas most likely to break. How to start "firing yourself" and more. (Read time @ 8 mins)
Full scope coverage including: Why operators need a worksheet; Core numbers to include; 4 classic menu engineering categories; Practical examples; How to train the team; How often to update the worksheet; Reflecting operational realities; Common mistakes to avoid and more. (Read time @ 8.5 min)
In-depth look at break-even calculations for restaurants including how to calculate it more effectively, why break-even matters so much and what common mistakes can occur.
These three excuses - "it's too competitive," "margins are too low," and "discounters are taking away customers" - all share one thing in common: they focus on outside pressure.
But strong operators know that while they cannot control the whole market, they can control how they respond.
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.
Many restaurants don't fail because of one catastrophic mistake.
They struggle because they lose focus chasing small problems while dropping the bigger opportunity.
"If we are not disappointed from time to time, we are not attempting anything new or bold or significant." - Brendon Burchard
After more than 20 years working
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
