The National Restaurant Association Show is so massive that even if you were lucky enough to attend, there’s bound to be things you missed. This year, I was speaking on stage showing restaurant operators how to optimize their menus for maximum sales and profit but that’s just the tip of the iceberg.
Ghost Kitchens. Virtual Kitchens. Dark Kitchens. No matter what you call them, they are all reaching a very critical phase – platform maturity but there is still time to take your restaurant to the next level and boost sales. In this video, I cut through the confusion and reveal 4 ways that you can get involved in the ghost kitchen space and drive success for your business.
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 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.
Some of the most successful restaurants in the world have one thing in common. LESS IS MORE.
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?
Today, I am taking you through the process I use when designing a menu.
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!
Now more than ever, we need to make changes to how we do business before more restaurants disappear.
Are all of the new ideas swirling in your head actually doing more harm than good for your restaurant?
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