Cut costs and increase cash flow the right way

Operating a restaurant has not changed much fundamentally over the past 50 years, but running a profitable restaurant has. Why is that? There are many factors that have contributed to this, such [...]

Tip to Lower Food Cost

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

How NOT to Mangle a Menu Update

Recently I was elated to find one of my local restaurants did a menu update after what seemed like years! The menus arrived at the tables nicely creased and with vivid colors on the cover, and I [...]