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 restaurant performance metrics puts 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 […]
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 […]
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 […]
How Hotels are Benefiting from a Single Source of Truth for F&B Management
The digitalisation of food and beverage management in hotels has increased menu margins, product quality and employee happiness. Specifically, the introduction of a single source of truth has helped hotel chains to streamline the clunky processes and communications that deal with food cost, inventory management and purchasing. The restaurant inventory statistics below highlight that progress […]
