Restaurant management training is so important to your restaurant’s success because you can’t do it all. You have to make your managers accountable. When your management team knows [...]
Here are 13 steps I developed to write a perfect schedule and a schedule template to make it fun and effective. With this system you and your managers can write great schedules that satisfy the [...]
When I say chef vs cook, I’m not suggesting there is a battle. Instead, I’m suggesting there is a difference between the two roles in the restaurant kitchen, and you have to decide [...]
When it comes to finding great employees for all restaurant positions, one of the key lessons I’ve learned over my years in the restaurant business is that not everyone works for you just for [...]
Creating the schedule in a restaurant is like fitting together the pieces of a puzzle. A proper functioning schedule is vital to your business. But putting all the right people in all the right [...]
Can restaurant labor controls help a restaurant make money? The reality is it’s the small things that add up, such as reducing the cost of cheese by a nickel a pound or reducing the number of [...]
When it comes to restaurant menu design, you can add pictures to your menu or alter font styles and sizes, but you won’t make much of a difference in your food cost or profits if you don’t know [...]
The prime cost formula is the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and total labor cost. (In order to have an accurate [...]
There is one system your restaurant must have to survive and most independent restaurant owners are bypassing it completely: recipe costing. Going through the process of creating recipe costing [...]
I was taught pretty early that consistently taking inventory lowers food cost. A manager walked me into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I [...]