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New Year, New Deals: How Smart Operators Keep More Profit

Modern Restaurant Management

The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. This is an exercise that every operator should do at least once a year, and there is no better time to start than the start of a new year. It’s almost a cover-up that starts in culinary school.

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Five Ways to Use POS Data to Forecast Holiday Demand for Your Restaurant

Modern Restaurant Management

In this article, we delve into five key ways that you should be using your POS data to forecast holiday demand for your restaurant. Analyze Previous Holiday Sales Data Past sales data is invaluable when it comes to planning the upcoming season. On the other hand, no restaurant wants to risk overordering.

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5 Essential Restaurant Customer Retention Strategies Every Operator Needs In 2025

ChowNow

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Sales: 80% of sales typically come from 20% of clients. But first, why is customer retention such a big deal? Thats huge!

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Restaurant KPIs Every Operator Should Track (With Easy-to-Use Formulas)

ChowNow

In this article, youll learn: The most important restaurant KPIs for restaurant profitability, efficiency, and growth How to calculate and benchmark major KPIs using simple formulas Practical tips for tracking KPIs without getting overwhelmed Lets start by breaking down what KPIs are, and why they require your attention.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals.

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How to Cost a Dish: A Practical Guide for Restaurant Operators

ChowNow

A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers. Knowing how to cost a dish is one of those “absolutely must-have” skill sets for restaurant owners. It’s just part of the job.

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KITCHEN LIFE & CAREER

Culinary Cues

Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear. But is this the best way for a young cook to set the stage for a long, successful career in the kitchen?

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