Can you name your top 3 competitors in town? What sort of marketing do they do? And how do you promote your own restaurant? My guess is there’s a lot of overlap between the type of campaigns and mediums you choose as you go after the same customer base. This makes it hard to stand out Read More →
Articles about
Restaurant Management
Restaurant Management
The Ultimate Restaurant Equipment Checklist
Running a successful restaurant isn’t just about having the right employees and managing your operations smartly and wisely. You also need to have all the essential equipment to ensure that your team has everything they need to prepare food and move it quickly from the kitchen to your customer tables. Check out this article to Read More →
How to Calculate and Maximize Your Restaurant Profit Margin
Being in the restaurant industry is not without challenges, one of which is making enough money to keep your doors open. This is why your restaurant profit margin is one of the defining factors of the success of your business. Profit is what’s left over after you subtract your expenses from your gross revenue. And Read More →
8 Tips on How to Run a Successful Restaurant and Bar
There are many components that go into running a successful bar or restaurant. You want your customers to have a great experience. You want to be consistently busy. And of course, you want to run a profitable business. The bar and restaurant business is highly competitive – you need to attract customers to have a Read More →
9 Techniques for Successful Restaurant Inventory Management
Whether you have a restaurant or bar, one of the most important things you’re most likely concerned about is your inventory. How are you going to efficiently manage your restaurant inventory so that you can prevent loss? The best way is to employ a reliable system for inventory management so that you can accurately keep Read More →
How to Calculate the Break-Even for Restaurants?
There is a myriad of things you should pay attention to when opening a restaurant. Whether it’s the size of your menu, the price of the venue, or labor expenses – it all has to be accounted for before you actually open the doors to the public. On top of that, the second most important Read More →