Restaurants have always operated on thin margins. The COVID-19 pandemic has only made those margins thinner. As the cost of food can be the biggest operating expense, restaurants must gain…
Inventory control and management is a tedious, never-ending task in the food service industry. Finding the right methods for tasks like calculating PAR levels can make inventory management more straightforward…
What is sales per man hour? Sales per man hour (or SPMH or sales per labor hour) is a useful data point that can tell a manager how productive employees…
Restaurant management software, like all technology, is supposed to make life easier. But if you’re not using it to its fullest potential, you’re still losing more time and money than…
If 2020 has taught restaurant owners anything it is that they need to be nimble, flexible, and have a clear understanding of their business operations so they can minimize loss…
Inventory. Love it or hate it, it has to be done. As we approach the end of 2020, now is the time to start thinking about your year-end digital inventory…
The coronavirus pandemic has affected every restaurant in the United States, with some better equipped to adapt to the challenges than others. In general, even after most lockdowns have ended,…
Opening a new restaurant location is the perfect time to invest in a restaurant management software system. Everything is starting up from scratch so there's no need to try and…
Restaurant inventory management is crucial to the success of the business. Accurate inventory numbers can help you identify and reduce food waste, prevent under-ordering, and monitor the overall success of…
Ghost kitchens are becoming an increasingly popular way for restaurant chains to control costs and reach a broader market without having to open a full-fledged storefront. They are similar to…
