Blog
Defining and Reducing Shrinkage
Food and beverage costs are one of the most variable, and one of the most manageable, costs in a restaurant. Shrinkage is a factor in the production and distribution of all goods that is practically impossible to fully eliminate, especially when dealing with…
Getting Guest Recovery Right (The LEARN Method of Guest Recovery)
The ultimate goal of every restaurant is to satisfy and exceed the expectations of every single guest that walks through the door, turning them into loyal and returning patrons in the process. Such a level of perfection is an unrealistic goal, because, no…
Why We Built an Online Ordering Solution for Restaurants
After years of existence, online ordering for restaurants is still a rapidly evolving segment of the restaurant industry. It provides convenience for customers (who now expect restaurants to offer online ordering), an additional and upward trending revenue stream…
9 Labor Cost Reducing Tactics
Labor costs are one part of a restaurant’s prime costs, and prime costs are responsible for over half of a restaurant’s overall costs. Restaurant labor costs are one the most controllable costs for a location, and the results of properly managing a restaurant’s…
6 Ways to Grow Your Restaurant’s Online Food Delivery Orders
It is well known fact that online food delivery has been booming since the spring of 2020. Here are a few nuggets of knowledge that provide an excellent overview of the current and future of the online food ordering and delivery market: Over half of adults now…
4 Factors of Successful Restaurant Promotions
A restaurant’s marketing budget is generally expected to equate to 3-6% of its total sales. This varies depending on multiple factors including, but not limited to: location, competition, business volume, and cash flow. This marketing budget expectation is…
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