Rethinking Restaurant Food Costs

Food costs in restaurants have traditionally been evaluated in terms of percentages. A $5 menu item with ingredients costing $1 have a food cost of 25%. But the costs that go into a dish are more than just what’s on the plate, and a new approach…

Equipping Staff to Control Costs and Increase Sales

A bustling, profitable restaurant is an exciting scene. Closing out full cash registers at the end of the night is a sign of success. But how much cash is left on the table from uncontrolled costs and lost sales? Even the most lucrative restaurant…

Catering for Graduation Season

It’s March, which means that graduation season is just around the corner. Senioritis, the annual plague that sweeps across high school and college campuses each year, is likely to have afflicted the majority of graduating students. Chances…

Are You Afraid of Ghost...Restaurants?

Have you ever opened Seamless or Grubhub in a crowded, metropolitan area? It’s mind-blowing that the sheer number of restaurant options that appear on the screen doesn’t cause your phone to spontaneously combust. Well, get your flame-retardant…