38 articles about restaurant operations. — Page 3 of 4
Build a profitable delivery program. First-party vs third-party, delivery radius, packaging, driver management, and the math that makes delivery work.
Shift management systems for owners and GMs. Pre-shift meetings, line checks, 86 boards, comp tracking, and the closeout that catches problems early.
Vendor negotiation for restaurants. Better prices from Sysco, US Foods, and local suppliers. RFQ templates, price auditing, and relationship tips.
Data-driven menu pricing for restaurants. Food cost percentage, contribution margin, competitor-based pricing, and psychological pricing tactics.
Cash flow management for restaurants. Weekly forecasting, tip credit float, seasonal planning, and building a cash reserve that keeps you solvent.
How to calculate and manage prime cost. The formula that separates profitable restaurants from bankrupt ones, with benchmarks by concept.
Employee scheduling balancing labor cost with service. Sales-based scheduling, shift templates, time-off management, and the best scheduling software.
How to calculate food cost percentage. Target 28-35%. Weekly formula, what drives it up, and 5 ways to lower yours without raising menu prices.
How to use a break-even calculator. Fixed vs variable costs, contribution margin, and how many covers you need per day to stop losing money.
Restaurant inventory in 2 hours per week. Count sheets, par levels, FIFO rotation, and catching theft and waste before they eat your profit.
Restaurants waste 4-10% of food purchases. Track waste by category, fix over-portioning and over-ordering, and turn waste into profit.
Menu engineering to increase restaurant profit. Stars, puzzles, plowhorses, and dogs. Menu design psychology that sells more high-profit items.
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