Mastering Cost of Goods Sold for Sustained Growth and Visibility
Understanding and effectively managing the Cost of Goods Sold (COGS) is the cornerstone of financial success. Independent restaurant operators grapple with numerous challenges in e...
6 Ways to Control Your Food Costs
There are hundreds of things that could be driving up your food costs. In order to be profitable, you have to come up with a game plan that works for you, your operation, and your ...
What is Prime Cost?
What is Prime Cost? Restaurant Prime Costs is typically the largest expense that a restaurant has, meaning If you can lower your prime cost, you are directly increasing your prof...
Technology Can Be Scary, Not Embracing It Is Even Scarier
We get it. Restaurants tend to be very resistant when it comes to technology in the back-of-house. I was the same way. The idea of ditching my inventory clipboard for an iPad or ...
How Automation Can Help with Labor Shortages
Staffing issues continue to plague the restaurant industry. The scarcity of workers is forcing operators to make do with a skeleton crew. Many restaurants have turned to automation...
3 Things You Can Do Today to Boost Your Restaurant Profits
They say the best things in life are free. Unfortunately, that’s not true for restaurant owners. These days, every penny counts. With the rise in cost of goods that restaurants n...
How Rising Ingredient Prices Affect Your Bottom Line and What You Can Do About It!
It doesn’t take a rocket scientist to understand that rising ingredient prices eat directly into your profitability, unless you do something about it. Restaurants more than e...
Work Smarter, Not Harder: Recipe Costing Made Easy
We’re probably not the first to tell you that recipe costing is one of the critical practices undertaken by successful restaurant operators, right? However, we may be the first t...
The Basics Of Restaurant Food Cost And Why You Should Care
Would you know your exact food cost if someone put you on the spot right now? Food cost is one of the biggest factors of your restaurant’s success. Knowing what it is affects e...
Is Your Food Cost Below 30%?
Are you keeping your food costs below the industry average of 30%? If not, there are many ways to take back control of your food costs as a restaurant operator. Keeping them below ...