Geert Merckaert

Recipe Costing for Restaurants: What it is, Why It is Important and How to Calculate Ingredient Costs and Dish Margins  

This guide covers the essentials of recipe costing, including the benefits of proper calculations and the best formula to use.…

1 year ago

Secrets to Restaurant Success with Misa Järvinen of Restel, Taco Bell Finland

"We don't just pass on higher costs to the customer. We closely track food costs and look for other solutions.…

1 year ago

Which Restaurant Innovations Are Here To Stay

The restaurant industry is in full transformation.  It’s looking for new and better ways to handle changing customer preferences, rising…

1 year ago

Hospitality Industry — Inventory & Purchasing Practices to Slash Food Costs in Your Hotel F&B Operations

Keeping tabs on food costs is essential for hotel profitability. Obviously, you say? Sure, the maths are easy: revenue -…

1 year ago

How to Calculate PAR-Level Inventory

Effective inventory management is essential for a restaurant’s profitability, particularly in multi-outlet operations, where errors and discrepancies can quickly multiply,…

1 year ago

Restaurant Operations Management: Definition, Duties, and Use Cases  

Success for a waiter is in providing everything the customer needs while they barely notice what you are doing.  Similarly,…

1 year ago

Restaurant COGS: How to Calculate, Control & Boost Profitability

Restaurateurs risk losing money on every sale when they don’t know their restaurant’s Cost of Goods Sold (COGS).  Effective cost…

1 year ago

Secrets to Restaurant Success with Michael Oettl of Hans im Glück

“Our franchisees are true entrepreneurs. They invest not just capital but their heart and soul into the business. This commitment…

1 year ago

12 Examples of Revenue-Driving Restaurant Insights You Get When Using an F&B Analytics Platform

Multi-outlet restaurant operations generate a ton of data every day. As an owner or an operations manager, it’s your job…

1 year ago