2022 was a year for the history books. With the pandemic bringing the restaurant industry to a standstill, businesses had to quickly figure out how to keep operations running and customers coming back. Fortunately, technology came to the rescue, and restaurant owners embraced new ways of doing business. 2023 is set to be an exciting Read More →
Bar Opening and Closing Procedures Checklist
Running a successful bar may seem like a chaotic venture that provides very little stability of operations. Hosting events, happy hours, market fluctuations, new competition – your bar is vulnerable to sudden inconsistencies in procedures. A good restaurateur, at the very least, needs to be able to adjust on the fly. Nevertheless, there’s a very Read More →
6 Common Restaurant Problems and How to Solve Them
Running a restaurant is one of the most cut-throat businesses around. There is tons of competition and dubious margins when you’re just starting, and the restaurant industry is facing a host of serious issues. No restaurant becomes successful through luck; every successful establishment is a product of hard work and innovation, especially among three significant Read More →
A Full Guide on How to Manage Kitchen Staff in 2022
No matter where you are and what you do, your human resources will always be the core of any company’s operations. Thus, you need to know how to properly manage your most precious resource, especially in restaurants where competition is cut-throat, and margins are very thin. To optimize your kitchen staff management, you need a Read More →
How to Design Your Restaurant Floor Plan + Examples
When you’re in the restaurant business, you know you’re providing more than just food. It’s also providing an entire experience for your patrons, from the taste of the food to the feel of the space around. How your customers navigate your space affects how they behave and feel about it, which means that though you Read More →
9 Best Restaurant Reservation Apps in 2022
Just a few years before, restaurant reservations took a lot more effort. Customers had to call and talk to somebody, so an employee will always be in charge of operating the phone, with very little capacity to process calls as they come. And even then, that wasn’t a guarantee of a filled table. Often, customers Read More →