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 […]
Restaurant Expansion Strategy: How to Grow Your Concept Into a Foodservice Empire
You are running a couple of successful locations, and you’re working on a strategy to expand your restaurant business further. That is great. Working at scale has many advantages, ranging from more effective cost management to better employee retention. That said, managing 30, 90 or 170 locations is very different from running two restaurants. In fact, […]
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 management starts with understanding your COGS. This knowledge leads to better business decisions and higher profit margins. How? By controlling inventory and kitchen operations, you cut food waste and costs. Read on to discover: What […]
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 is what drives them to go beyond the expected, to push boundaries where even the best employees might not”, says Franchising Director Michael Oettl. Those of you who, like Michael, have been in the trenches […]
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 to use that data to grow the bottom line. Easier said than done, right? When you take all that data — all those reports — into account, piecing together insights becomes as challenging as assembling […]
