Nutri-Score Labelling Guide for Foodservice Operations
Yes, even your customers and patrons are becoming more aware and conscious of their food choices. They are shifting their focus on the importance of a balanced, healthy diet — they want to know what they’re eating… and is it something that their doctor would recommend? Enter Nutri-Score — a science-based nutritional value labelling system […]
7 Restaurant Industry Trends for 2024 – Shifts in Business Models and Operational Strategies Explained
The restaurant industry is transitioning from a static and predictable environment to a dynamic and innovative one. Let’s unravel the restaurant industry trends for 2024. What is Going On? For decades, customer expectations, business models, and business strategies in the restaurant industry haven’t changed much. Things were more or less predictable. Today, the restaurant industry […]
The Gastroflüsterer: Social Media Phenomenon and Restaurant Owner with a Mission
Kemal Üres is a successful hospitality entrepreneur in Germany with a huge online following. As the Gastroflüsterer, he has a total of nearly 720,000 followers on social media. His fascinating videos get millions of views in German-speaking countries. Gastroflüsterer is translated as ‘hospitality whisperer’. Through his alter ego, Kemal Üres helps other hospitality entrepreneurs. On […]
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. If a restaurant does not know how much it costs to make one dish, they will likely lose money at every table. Understanding the true cost of recipes underpins a restaurant’s success and financial health. […]
Secrets to Restaurant Success with Misa Järvinen of Restel, Taco Bell Finland
Misa is a food service operations maestro. Her skill and passion ensure that the restaurants run like clockwork. The proof? 15 years of experience working in fast casual dining and QSR. Today Misa Järvinen is in charge of operations at Taco Bell Finland, operated by Restel Oy. In The Food Service Growth Show, she talks […]
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 food costs and crippling staff shortages. What innovations will stick around when the air clears up again, and why? What Drives Innovation? It is not a pandemic. COVID-19 delivered a massive blow to restaurant and […]
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 – CoGS = bottom line. But if you’ve ever been in the trenches of hotel F&B, you know this simple calculation, in reality, equals bloody guerrilla warfare against rising food cost percentages. In this post, I’ll […]
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, leading to significant losses. Excess inventory can lead to food waste, and inadequate inventory can disrupt kitchen production. That’s why restaurants need to understand and calculate PAR-level inventory — the ideal amount of stock for […]
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, restaurant operations management is about seamlessly making the whole operation work: facilitating an excellent customer experience, giving staff everything they need to do their jobs, and making the restaurant run smoothly and efficiently. Read on […]
