Restaurant Budget Requires History

By David Scott Peters Restaurant Tip of the Week Know your history to forecast your future You can’t know where you’re going until you know where you’ve been. Forecasting is a big part of [...]

Conduct Inventory in Your Restaurant

By David Scott Peters Restaurant Tip of the Week Money belongs in the bank, not on your shelves. When was the last time you conducted inventory? Do you know how much money you have wasted sitting [...]

Restaurant Budgets Shouldn’t Rely on Gut Feelings

By David Scott Peters Restaurant Tip of the Day You have to plan for profitability. Without a budget in place, it’s tempting to spend — even overspend — what you earn. A budget is a key component [...]

How Restaurant Menu Engineering Really Works

Restaurant menu engineering is about more than adding pictures. There are so many places in your restaurant where you can make money or save money. But there is no single place as powerful or [...]

Lock Up the Liquor in Your Restaurant

By David Scott Peters Restaurant Tip of the Day If you’re giving the keys away, then you’re giving liquor away — guaranteed. First, make sure your extra liquor inventory is locked up. Second, [...]

Breakfast in Your Restaurant

The information in this article from Nation’s Restaurant News was interesting… IF you serve breakfast. Do you offer breakfast in all dayparts, or just in the morning? Do you get [...]