Six Restaurant Systems to Use to Avoid Failure

How do you avoid failure — small or epic? It’s simple really. You plan for success. You put yourself and your restaurant in a prepared state that can handle anything that is thrown at it. [...]

The Importance of a Budget

Have you ever said this? “I don’t need a restaurant budget. I know my numbers.” You certainly aren’t the first restaurant owner to say it. And for some reason “budget” is a bad [...]

3 Most Popular Problem-Solving Posts

Have you read these? The following articles are three of our most popular on this blog. And it’s no surprise really because these tackle some of the biggest issues independent restaurant [...]

Are Dead Skunks Spoiling Your Restaurant Business?

By Brad Hackert I’ve found that in most restaurants, when an owner implements systems and procedures, management can get a little too focused. They tend to focus on daily tasks and miss the [...]

Look to Descending Reports to Cut Costs

For the greatest impact on your bottom line, we always encourage working from descending dollar and descending case reports when tracking food items. To start, tracking the food items with your [...]

How to Define Chef in Your Restaurant

I believe the term/title chef means “manager” when used in a restaurant or hotel setting. I believe that the title/term chef is a combination of those two definitions. That definition might look [...]