Weather you run a bar, pub, cafe, diner, Quick Service (QSR), family style restaurant or fine dinning, one of the easiest and fastest way to increase restaurant revenue is to use pricing that ends in $0.05 & $0.10, instead
We all gathered with friends and family last night to enjoy the ritual that has become one of the most celebrated and prepared for days of the year. For many, it is as important as Christmas or Thanksgiving dinner, for others it is more.
Using a Key Item Inventory report is one of the simplest ways to Lower Restaurant Food Cost Percentage. By implementing a key item inventory report, you will be able to track your most expensive ingredients in the restaurant accurately
When you stock in 6 packs, you will instantly lower you Restaurant Beverage Cost, plus it is one of the easiest ways to stop beer, or any bottled beverage theft, dead in its tracks. Most restaurants store their back up bottles of beer in the kitchen walk-in or on the shelves in dry storage.
I get asked by restaurant owners and chefs all the time, what is the difference between checklist and prep-list and why do I need them. Simple, YOU ARE LOSING MONEY and creating a stressful environment for yourself and your employees
Watch this short video and learn how to lower labor cost in a restaurant! That’s right, Hawaii, on the beach relaxing and you paid for the trip with this one simple tip!
Are you serving what your customers want, in a way they want it at a price they are willing to pay. There are many ways to know for certain and I know most of you are not doing it.
Follow For More:
