Blog
The Power of Mocktails
Over the past few years the sales of low and no alcohol products in off-premise locations have been steadily rising. A September 2021 report showed that off-premise sales of low and no alcohol drinks had a sales lift of 10.4% last year, and the main takeaway…
What is Menu Engineering?
It is an old yet true adage that “restaurants run on thin margins”. Every advantage that a restaurant can score itself is a point to the home team and means that margins are a little safer than they were yesterday. One lens through which cost optimization is …
Increasing A Restaurant’s Average Check
Average Check is a great metric through which to view a restaurant’s finances when trying to boost a location’s revenue. What’s more, working to increase the average check in a restaurant requires minimal monetary investment. Increasing check averages means…
How to Improve Employee Retention
There’s the growth of takeout and delivery service, menu innovation like in-app ordering, bussing your own tables, and futuristic technological innovations such as bartending robots and intelligent burger flipping machines; but employees are always going…
7 Ideas for Attracting and Retaining Employees in a Post-COVID-19 World
The global COVID-19 pandemic hit the restaurant industry hard. Since the beginning of the pandemic restaurants have had to contend with shutdowns, daily changes to rules and restrictions, irate customers, and supply chain worries. The pandemic hasn’t only…
Sanitation Practices for Post-COVID-19 Restaurant Operations
As vaccination rates continue to rise COVID-19 restrictions are really beginning to loosen, and, for a lot of the country’s restaurants, life has pretty much returned to normal. This isn’t, however, the “old normal”. The happenings of the past 18 months can’t…
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