How to Run Sales Driven, Profit Smart Restaurants
Being Sales Driven & Profit Smart is part of my “restaurant DNA.” I often use the term assuming other people know exactly what I mean.
Being Sales Driven & Profit Smart is part of my “restaurant DNA.” I often use the term assuming other people know exactly what I mean.
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,
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
Managing labor costs is a crucial aspect of running a successful restaurant business. One effective way to manage labor costs is by using SPLH (Sales
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
Running a restaurant is a challenging feat, especially when it comes to managing employee recognition. From front-of-house to back-of-house, everyone on your team plays a
Restaurants that rely heavily on outdoor or seasonal dining typically experience the biggest seasonal sales transitions. Think of restaurants whose customer traffic is driven by
Is work really a relationship? How can we grow work relationships that make restaurants even better? How do restauranteurs improve their results while also enriching
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
The restaurant business thrives on consistency. For the past 10 years (since the recovery from the 2008 financial crisis) the average annual wage increase percentage
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