It’s so easy right now to focus on decreasing expenses in your restaurant but after scouring the stats from large, prominent restaurant groups we now know that a 2% increase in revenue results in up to 10% decrease in expenses.
The Scariest Thing about Your Restaurant This Year
The only thing scarier than getting abducted by an alien is spending another year in your restaurant business not knowing what you should really be focused on.
Simplify Your Restaurant Menu
Some of the most successful restaurants in the world have one thing in common. LESS IS MORE.
Restaurants Need to Step it Up
If Walmart can blow my socks off with a salad that sat around on their shelves for a few days and then in my fridge for another day … what’s your excuse?
How to Manage a Restaurant: Menu Design
Today, I am taking you through the process I use when designing a menu.
How to Eliminate Hope & Pray from Your Marketing Strategy
Most restaurants HOPE their customers had a great time and PRAY they’ll remember to come back. Today’s Out of the Weeds guest, Matt Plapp, is on a mission to change that!
State of the Restaurant Industry: EMERGENCY UPDATE
Now more than ever, we need to make changes to how we do business before more restaurants disappear.
Are New Ideas Killing Your Restaurant?
Are all of the new ideas swirling in your head actually doing more harm than good for your restaurant?
My Best Piece of Business Advice for Restaurant Owners
Now more than ever, if you aren’t going the extra mile to make your customers feel appreciated and part of the “family”, they are going to take their business elsewhere. Here’s my #1 tip for getting (and keeping) more customers!
A Ridiculously Simple Way to Hit Food & Labor Costs
Chef Colin (Turks & Caicos Beaches Resort) has tips for managing your restaurant food cost. His budget is $55K/day over 23 restaurants!
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