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Managing Your Restaurant Inventory

Restaurant Inventory = Money Early in my career I remember being walked into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but I [...]

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Plan for the BIG days – Part 3

By David Scott Peters Restaurant Tip of the Week Know when Friday isn’t Friday anymore One of the easiest things to overlook is when planning for the BIG days is noting which day the event fell. [...]

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In Your Restaurant PLAN for the Big Days – Part 2

By David Scott Peters Restaurant Tip of the Week Make a special event and holiday checklist Piggybacking on the tip, “Plan for the Big Day – Part 1,” develop a checklist so [...]

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In Your Restaurant PLAN for the Big Days – Part 1

By David Scott Peters Restaurant Tip of the Week Gather the right tools to plan Every restaurant is impacted by the BIG holidays every year, such as Valentine’s Day, Fourth of July and Christmas. [...]

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Know What to Charge in Your Restaurant

By David Scott Peters Restaurant Tip of the Week Maximize your profit potential Pricing is a critical decision for any operator. So how do you figure out what to charge? It’s up to you to decide [...]

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When Opening a New Restaurant

By David Scott Peters Location, Location, Location… What does that mean for your restaurant? How do you find the right location for your new restaurant? How much rent can you afford? Who do you [...]