There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
Restaurant Start-ups: 3 Ways Entrepreneurs Are Bucking Brick and Mortar
Most people have a pretty uncomplicated view of how a restaurant gets started. There’s an investor, a building’s lease is signed, there’s interior decorating, you hire staff, and boom! There’s your restaurant. You’re making food. You’re serving guests. It’s all good. The reality is modern chefs and restaurant entrepreneurs have to bear a lot of
Making the Most of Your Independent Restaurant Edge
When you’re a small, independent restaurant, it can be easy to feel discouraged. After all, if there are big franchises down every block, how can you compete? Especially in a year that’s seeing a 2 percent crunch on the number of independent restaurants in the market. The good news is that your restaurant’s status as
Let the Sunshine In: 7 Tips for Opening Your Restaurant Patio
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
Spring into Step: 9 Tips for Your Restaurant’s Spring Maintenance
As the days start getting longer, your restaurant can take advantage of the warmer weather and extended light by doing some major spring maintenance. By completing these annual (or bi-annual) system checks, restoration, and cleaning regimens, you can avoid forgetting any one important aspect of your restaurant’s overall maintenance. While your focus for this project
How to Maintain Consistency in Your Restaurant Food, Service, and Atmosphere
It’s important for restaurant managers and owners to be able to pinpoint where things need to improve in their restaurant. Often, when the food, the service, or the atmosphere suffers inexplicably, it’s a case of inconsistency. This has probably been apparent to you as a restaurant guest yourself! You decide to make a second (or
Why Your Restaurant Should Get Back to Basics in 2017
There could be a dark storm cloud on the horizon for the restaurant industry. A lot of financial indicators are pointed toward stability, but not pointed towards increased growth for the industry as a whole. The competition among increasing numbers of small franchises and independent restaurants may be leading us into a recession, according to some
The essential checklist to opening a restaurant
Get our free easy-to-use essential checklist to opening a restaurant that outlines the tasks you should be tackling leading up to your grand opening.
Restaurant Trends in 2018
2018 is looking like an interesting year for restaurant trends that could affect your bottom line. Are you prepared for it? In our brand new report, we take an in-depth look at what this year is going to be like for restaurants, both large and small, including: The state of the restaurant industry overall What’s
10 Ways Restaurants Can Prepare for Hurricanes and Nor’easters
Planning out emergency procedures is not exactly one of the fun aspects of your responsibily as a restaurant owner. No one wants to imagine their business (and your staff, and your customers) being in severe danger due to a natural disaster. However, if you’re on or near one of the coasts, hurricane planning needs to
