Top Strategies for Effective Restaurant Menu Management
Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? The more locations you operate, the bigger the loss. Menu management touches all core aspects of running a restaurant. It starts with accurate pricing, clear dish descriptions, and consistent nutritional information. Your dishes must delight customers, […]
Streamline Scope 3 Carbon Emissions Reporting In Foodservice Operations and Stay Compliant With CSRD
The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Scope 3 emissions come from areas outside your direct operations, like your suppliers and logistics, yet they account for about 70% of your restaurant’s total carbon footprint. Tracking them is tough, but it’s essential […]
Why Multi-Site Restaurants Need a Central Production Kitchen
Multi-unit restaurant operators continually work to reduce overhead costs, minimise food waste, and uphold brand consistency. To achieve those objectives, many restaurants have moved most food preparation to a central production kitchen. With a central kitchen, multi-site operators can ensure consistency in food quality, portioning, plating, and production. They can also tap into new revenue […]
Secrets to Restaurant Success with Isak Fagerholm, COO at Friends & Brgrs, Finland
Ever wonder what it takes to scale a small family-owned restaurant into a fast-growing chain—without losing the heart and soul of the brand? 🍔 Isak Fagerholm has the answers. From One Location to Nearly 30 As COO of Friends & Brgrs, Isak’s journey is nothing short of remarkable. From joining just months before the first […]
How to Calculate Food Cost Percentage (Formula & Tips)
Next to labour costs and rent, food costs are the highest expense for every restaurant. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%. In the restaurant industry, profit margins are thinner than a stroopwafel. So you need to know how to calculate and […]
Mastering Food and Beverage Management: Tips for Multi-Site Operations
For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. Consistency, cost control, and data-driven decision-making are crucial for success. By utilising cutting-edge technology and innovative strategies, you can overcome these challenges and enhance your operations. In this article, we explore the benefits of centralising inventory, optimising menu design, standardising […]
How the Right Restaurant Tech Stack Supports Scalability
Running a multi-unit restaurant business is a complex operational challenge. As the number of locations grows, maintaining high standards across the board becomes more difficult. Without the right restaurant tech stack in place, your business will struggle to maintain control and might not reach its full potential. With 96% of restaurants planning to expand, operators […]
Secrets to Restaurant Success with Aaron Colman, CEO of Hawaii Poké, Sweden
What happens when a tech entrepreneur ventures into the foodservice industry? You get an unconventional approach that redefines fast-casual dining. I’m truly impressed by Aaron Colman’s journey with Hawaii Poké! In just a few years, they’ve expanded to 22 locations, offering a fresh take on fast, casual, healthy dining in Sweden. 🍲 Aaron’s conversation with […]
Secrets to Restaurant Success with Dean Hartles of The Restaurant Group, UK
Airport food has long been associated with being low-quality, overpriced, and uninspiring. However, this perception is rapidly changing across the UK, thanks in large part to the work of Dean Wilson-Hartles. “My vision has always been about offering fresh, niche products and introducing unique items that passengers might not have encountered before,” says Dean, the […]
