Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success
Measuring performance is essential for running a successful restaurant business. This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. That’s the theory. In theory, it sounds easy. In practice, however, […]
Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team […]
How to Maximise Your Restaurant Profit Margin: 5 Key Strategies
Understanding what influences your restaurant profit margin helps you assess the success of the business and make positive changes. A slight improvement in your net profit makes a huge difference. It’s worth, therefore, investing in improving operations to boost your margin. In this guide, we’ll examine the definitions and calculations for different types of restaurant […]
Secrets to Restaurant Success with Simon Wanler of Bastard Burgers, Sweden
Simon would be a successful leader in any industry. He has a sharp mind, clear vision, and drive. But that is not what makes him different. Many CEOs have those qualities. It is his self-awareness. He is confident but also aware of his limitations. And be bold in asking for help. Not everyone dares to […]
Demand Forecasting in Restaurants: Unlocking Efficiency and Savings in Procurement and Inventory Management
Managing inventory and supplier ordering is like juggling flaming torches while riding a unicycle (which also happens to be on fire). Demand forecasting for restaurants puts out the flames, takes the guesswork out of purchase orders and streamlines the supply chain. Picture this: You have to order the correct ingredients, in precise quantities, at the […]
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. […]
