Also referred to as target food cost or theoretical food cost, ideal food cost is determined by costing out your entire menu. In other words, it is based on the menu items you sell and when you sell them.
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A good restaurant interview begins with setting the proper goals. Interviewers need to have a clear vision for what they want to achieve before sitting down with a candidate. More specifically, a good interview should focus on evaluating the candidate’s qualifications, experience, and fit for the restaurant’s culture. Those categories are broad, so let’s take
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Curious about expanding your restaurant business? In this video, Jamie discusses 4 proven growth strategies to help you meet your industry goals.
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Managing restaurant labor costs is a crucial aspect of running a successful restaurant. Labor costs include wages, benefits, and other team member expenses making them both the biggest expense and, because of rising minimum wages, staff shortages, and a rising turnover rate, the hardest to control. It follows that finding ways to control these costs
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Jamie provides insight into how recognition programs drive positive restaurant culture and better retention, sales, and profit.
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As 2022 draws to a close, we’re revisiting our most popular insights over the past year. Here are the most-read posts on Consult to Grow’s blog. 5. How to Develop Your Vision, Values & Mission StatementInsights on the “How & Why” of developing your vision, mission, and values statements. Read the full blog post. 4. How
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Hurricane Katrina taught us a lot when it comes to re-opening restaurants and business survival. Following Hurricane Katrina’s landfall in Louisiana on August 23, 2005, Raising Cane’s Chicken Fingers closed 21 of its 28 restaurants at the time. It wasn’t until October 28th, 2005, that all locations were reopened and operating at normal hours. Many
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Restaurant manager positions are make-or-break positions for restaurants. Despite that, our investment in management development has never been lower. Prior financial crises and recent COVID austerity have led to diminished investments in time and resources dedicated to developing restaurant leaders. Many of the current leaders were forged in a “Post-COVID” world of impaired training and
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