According to the National Restaurant Association, majority of restaurants in the U.S. have implemented a service charge in some form to offset rising operational costs. These charges have sparked debate among diners, restaurant workers, and owners alike. While some believe it simplifies tipping culture, others argue it creates confusion. A Read more…
Running a single restaurant is a challenge in itself, but managing multiple locations adds a whole new layer of complexity. Multi-unit restaurant management requires balancing operational consistency, team coordination, and guest experience across different locations—often with varying challenges like differing demographics, staffing dynamics, and operational logistics. Standardized branding elements and Read more…
Ever wondered why some restaurants run like clockwork while others seem to be in constant chaos? The secret often lies in a powerful tool called Standard Operating Procedures, or SOPs for short. These aren’t just boring rulebooks gathering dust on a shelf. Nope, they’re the secret sauce that keeps top-notch Read more…
Did you know that the majority of restaurant equipment failures could be avoided with a well-structured preventive maintenance plan? A lack of regular maintenance leads to equipment downtime, increased maintenance costs, and disruptions in service. A solid restaurant operational plan includes a well-managed maintenance strategy that prevents breakdowns and ensures Read more…
Ensuring workplace safety and health is a critical responsibility for employers. The Occupational Safety and Health Act of 1970, commonly referred to as the health act, establishes guidelines for employers to ensure workplace safety and compliance with OSHA standards. The Occupational Safety and Health Administration (OSHA) provides standards and regulations Read more…
Imagine transforming your restaurant into a hub of efficiency and exceptional service, where every member of your team operates seamlessly, creating unforgettable dining experiences for your customers. This is not a far-fetched dream but a reality you can achieve with the right training for your restaurant staff. In restaurant industry, Read more…
A restaurant hierarchy chart is an important tool for defining the organizational structure within a restaurant setting. This chart not only outlines roles, responsibilities, and reporting relationships but also ensures the seamless execution of operations and effective management by incorporating the brigade de cuisine system. Whether you’re training new staff Read more…
Are rising food costs eating into your restaurant’s profits? If reviewing your financials feels like a gut punch, you’re not alone. Many restaurant owners struggle to balance quality, efficiency, and cost control while keeping customers happy. With food costs typically accounting for 28% to 35% of total revenue, even a Read more…
Why do some restaurants thrive while others struggle? The answer often lies in a well-structured operational plan. Research shows that a significant percentage of new restaurants fail within their first year, often due to a lack of clear operational guidelines. From staffing and inventory to customer service, a well-defined operational Read more…
Did you know that 62% of Gen Z prefer dining out at least once a week? This trend highlights a shift in how younger generations view dining as a social and leisure activity. For restaurants, this means crafting unique experiences that resonate with Gen Z, from ambience to service style. Read more…