There is a sticky situation in the restaurant world – gum under the tables. But it's more than just a messy problem; it’s a great way to examine the importance of using systems in a restaurant and why they’re so important. Let’s talk about the tale of two restaurants and...
There’s a little known and underutilized tool that can reduce a restaurant’s food cost by potentially 3% or more. All that is required is for a restaurant to gather some simple data and take a little action. How would you like to reduce your food cost by simply gathering data? Does...
Understanding the dynamics of your management team is crucial for a smooth operation. Specifically, let’s talk about the difference between a restaurant supervisor, and a restaurant manager.
Restaurant manager vs restaurant supervisor
Let's kick things off by defining who belongs in each...
Have often do you find yourself in the frustrating situation of dealing with a manager who seems to have dropped the ball after consistently performing well? Maybe their numbers are off, and you're contemplating their future with the team. To help you in this situation, I want to explore...
When it comes to following restaurant systems every day, restaurant owners are notorious for falling down on the job. They are just too busy in other areas and they lose sight of the daily routine things that are required to keep systems working properly. Besides, the job of a restaurant owner...
In the competitive world of restaurants, independent establishments often find themselves comparing their operations to the seamless efficiency of chain restaurants. Chains boast long lines of eager customers, consistent service, and minimal employee issues. However, the reality is that even...
The question of whether labor belongs in a recipe costing card is a frequent topic at my speeches, seminars, and workshops where I teach restaurant owners the ropes of managing their costs effectively. I want to answer this burning question and explore why labor should be kept separate from your...
Jesi Cline is a restaurant owner who started her business as a bakery specializing in cupcakes and custom wedding cakes. While she found success, she was working endless hours to keep up with orders and had no time to be strategic with her business. When COVID hit, she needed to pivot and...
Are you grappling with the challenge of finding and nurturing effective management within the confines of your restaurant's four walls? The allure of recruiting seasoned professionals from outside may seem tempting, promising to transform your operations into a lean, mean, and profitable machine....
Do you remember the anxiety in the restaurant industry when the $15 minimum wage was looming? There was so much fear about how it might impact, and even destroy, businesses. Fast forward to today, with the advent of COVID-19 and the ongoing labor shortage in the United States, the landscape has...
What might be second nature to a seasoned chef, a manager or owner with decades of experience can be a revelation to someone just embarking on their restaurant journey. It's essential to remember that our industry, with its vast array of roles and responsibilities, doesn't have a universal...
In the ever-evolving landscape of the restaurant industry, one thing remains constant: the need for adaptability. While the fundamentals of running a restaurant haven't changed since their inception, there's a transformative force that has become indispensable for every successful establishment...
