The food and beverage industry is highly competitive. Controlling costs, improving efficiency, and maintaining an excellent customer experience are fundamental…
On average, a restaurant’s food costs amount to around a third of total revenue. With ingredient costs fluctuating constantly, controlling…
Inefficiencies in a restaurant's supply chain can increase costs, disrupt operations, and drive customers to competitors. Due to their scale,…
While I briefly mention menu engineering for cloud kitchens in other articles, I don’t really drill into it. It is…
Struggling with restaurant inventory management? You’re not alone—58% of operators say rising inventory costs are their biggest financial challenge. The…
Every few months, a media article declares the death of ghost kitchens as a viable business model. Market data, however,…
Here’s the thing — this was supposed to turn into a be-all-end-all post on the topic of cloud kitchen business…
Whether launching a new concept or expanding into a different market, menu development is critical for a restaurant’s success. That…
Food cost control is crucial for profitability in hospitality. You need to know how to calculate food cost accurately. If the…