How To Ensure Restaurant Profitability When Inflation Is High [Use These 5 Tactics To Dampen Price Increases]
If CoGs and overheads rise due to inflation, your menu prices should follow. It’s as simple as that. Otherwise, your margins shrink, and your working capital disappears. Or worse, you’ll make a loss. But before adding a flat 5% to each menu item, use these tactics. They will help you reduce your costs structurally. That way, […]
Restaurant Franchising: 10 Essential Performance Metrics For Consistent Group-wide Profitability
It’s a giant leap from running a handful of locations in-house to franchising your restaurant. It’s easy to lose control. Monitoring performance metrics put you back in command. And control is what you need to ensure group-wide consistency and profitability. This article lists ten crucial restaurant franchise metrics. With these, you can help your business […]
Pitfalls Of Starting A Restaurant Franchise — Is Your F&B Concept Fit For Expansion? Are You Ready To Deal With Franchisees?
Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. However, like every business model, it has a few drawbacks you should consider. In this post, we are NOT exploring the benefits of a restaurant franchise. Instead, we embrace the dark side and look at the pain points […]
13 Most Common Restaurant Supply Chain Challenges You Can Avoid With These Best Practice Solutions [Infographic]
You ever think about how efficient restaurant supply chain management is a lot like good oral hygiene? You have a system in place; you keep on top of things and, with an occasional tune-up, it’s pearly whites all the way to the bank. Slip up, though… and it’s root canal time. Now, a root canal […]
The Complete Guide To F&B Procurement For Restaurants, Central Kitchens And Cloud Kitchens – Keep Orders, Deliveries And Food Costs Under Control At All Outlets
Rebates from one supplier. Bulk order discounts from another. Hours-late delivery trucks that are making you bite through the side of your desk because all your steaks are in them… But there you are, as cool as a cucumber, solving problems on the fly. You know the name of the game, don’t you? It’s called […]
Multi-Site F&B Management: How To Keep The Back Of House On Track (And Secure Dish Margins)?
Managing food and beverage operations in a multi-site business is a monumental task. Keeping all the plates spinning while dealing with spreadsheet woes, multiple production plans, food cost worries and complex admin is a challenge to even the most seasoned managers in hospitality. Ask any caterer, restaurant owner or ghost kitchen operator, and they will […]
Cloud Kitchen Best Practices — How to Set Up Your Ghost Kitchen for Success (& What Pitfalls to Avoid)
What’s cheaper & easier to set up than a regular restaurant AND also cost-efficient AND kind of a smart move considering the topsy-turvy global situation (made more complicated for restaurateurs by shifting consumer habits)? If you’ve answered a hotdog stand cloud kitchen, you’re right. Yes, a ghost kitchen can be a lucrative business… but only […]
How To Run a Successful Cloud Kitchen? We Asked Ghost Kitchen Operators Worldwide
The cloud kitchen industry is going hard. Question is: does the exponential rise of ghost kitchens also mean it is a profitable business? At the moment, it feels like the wild west out there. That is why I got in touch with the topmost operators to help shed light on the dark kitchen situation. Can […]
Restaurant Food Waste Management — How Smart Operators Drive Down Food Waste & Costs
According to a ReFED report from 2018, in the US, the foodservice industry generates around 11.4 million tonnes of restaurant food waste per year, which translates to $25 billion. In the UK, restaurant food waste clocks in at about one million tonnes (that’s £682 million). Both numbers are so mind-numbingly huge that they almost mean […]
