Restaurant Inventory Software Tips

Restaurant inventory software is a fast and efficient way to get a better handle on your restaurant inventory processes. If you’ve tried using the inventory module in your POS system and [...]

Comp vs Void: What’s the Difference?

Comp vs void is an important distinction for restaurants and will impact your food cost. Watch this video to learn the difference between a comp vs void and why they’re used incorrectly all [...]

How to Measure Labor Cost

Have you heard you need to use an industry average to measure labor cost in the restaurant business? Or, do you use the same labor cost target every day or every single month? What if I told you [...]

Use Portion Controls to Cut Food Cost

You’ve heard portion controls cut food cost, but you’re not sure how to enforce them in the kitchen. Or maybe you’re not sure how to explain to your kitchen manager or chef that [...]

Control Labor Cost with FTEs

If you want to control labor cost in your restaurant, it’s time to tackle the full-time equivalent. (This has nothing to do with mandated health care.) What does it mean and why is it a [...]

Cut Labor Cost in One Easy Step

If you want to cut labor cost, there is one place you can look right now. Check your employees’ pay rates in your POS system. When was the last time you did that? Never? Watch this video or [...]

Lower Food Cost Overnight with 1 Simple System

Lower food cost 2-3% overnight with one simple system. In fact, it’s an industry insider secret your restaurant food distributor probably doesn’t want you to know about. Watch this [...]

How to Create a Restaurant Budget

Are you looking for how to create a restaurant budget, yet you’re having a hard time finding the right resources? You’re on the right track because you understand the importance of [...]

Work the Prime Cost Formula for Your Restaurant

Do you wonder what makes up the prime cost formula in the restaurant industry? How do you calculate a restaurant’s prime cost formula? What is the prime cost formula? Watch this video to [...]

Cut Food Cost with Two Easy Systems

How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your [...]

Is It Gross or Net Revenue

Have you ever wondered if you should be using gross or net revenue? What is the difference between gross and net revenue or gross and net sales? Why you should use one over the other in your [...]

Running Your Restaurant by the Numbers

This restaurant industry podcast is an audio version of SMART Systems Insider, a video magazine from TheRetaurantExpert.com, is your fast track to lower food costs, lower labor costs, an [...]

Forecasting Restaurant Sales Made Easy

If forecasting restaurant sales seems hard to do in your restaurant, know you’re not alone. It isn’t as straight forward for today’s modern restaurant as it used to be. There [...]

Why Restaurant Budgeting Is So Important

If you run your restaurant by gut and you’re not using restaurant budgeting, I urge you to STOP.  You can’t do it anymore – the risk is just too great. In the video below I [...]

Recipe Costing Software Cuts Food Cost

I can say recipe costing software cuts food cost, but first you have to agree that recipe costing cards are important. Why are they important? Why do you need to have them? Especially when your [...]