Guide

3 Ways Receiving is Ruining Your Food Cost

3 Ways Receiving is Ruining Your Food Cost

Diagnosing the costing issues in a restaurant are never black and white, and margins are no different. Generally, it is a series of different issues that together add up to a concerning metric. Let’s look at how improper ordering and receiving can lead to a terrible food cost. Through this series we hope to give you some ideas you may not have previously thought of, and to love a cook named Brad and hate a guy named Chad. 

5 Ways to Improve Table Turns

5 Ways to Improve Table Turns

 Hearing people say: “Have you been to ‘Restaurant’? They are always packed and the food is great! I really hope we can get a seat there!” is always rewarding. Constantly seeing a full parking lot is great for business.  Having a reasonable wait is good for business. To maximize the amount of guests you serve and keep the wait to a minimum, you must be able to turn those tables quickly.

Tip Pooling; Picking the right setup for your restaurant

Tip Pooling; Picking the right setup for your restaurant

In the Hospitality Industry, tipping structure is one of the more complex aspects of the trade. As a restaurant or hotel, it is important to properly manage and distribute these tips among the staff. In many cases, tips make up a large part of the server’s salary and is a contributing factor to their performance. Make the right choices with this guide!

Balancing a Cash Drawer

Balancing a Cash Drawer

Balancing a drawer isn’t a big worry for some small-business owners, as long as there is money in the drawer. To others, there is the constant worry if that is the correct amount of cash in the drawer. Put a procedure in place to make sure it’s right, every time