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Restaurant Accounting: A Comprehensive Guide

7 Shifts

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

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A Comprehensive Guide To Restaurant Profit Margins For All Restaurant Types

7 Shifts

Many operators struggle with low profit margins, and it’s easy to fall into this trap. Fixed costs Fixed costs are expenses that remain constant, including rent, insurance, and utilities. If transferring isn’t an option, you can try to reduce other fixed costs like insurance premiums.

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How a Restaurant Closing Checklist Benefits Your Business

Society Insurance

When the door closes and the lights come back up in the dining area and bar, there are still tasks to complete before the night is truly done. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Take notes on the night’s operations to discuss with the next day’s crew.

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Who has the worst staff turnover? Restaurant Employee Turnover by City and State + Retention Playbook

7 Shifts

They offer work-life balance, flexible schedules, useful benefits, and operate on strong core values. Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house.

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Compare: Digital Tip Payouts vs. Cash Tip Payouts in Restaurants

7 Shifts

But due to rising costs, the labor shortage, competition, and operational complexities, owners are open to new ways of working. But due to rising costs, the labor shortage, competition, and operational complexities, owners are open to new ways of working. The hospitality industry is becoming digital in every sense.

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The Land of Misfits with Don Pirone

SpotOn

Clearing downed Bud Light bottles and empty glasses of the house red, Don came away with a positive impression of the hospitality industry that he carried with him through college. He worked at a pizza restaurant with a beer and wine license that seemed like the pinnacle of luxury at the time. SpotOn is a better solution.”

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What To Do When Your Guests Have Sticky Fingers

Modern Restaurant Management

After a guest thief takes what they want, the restaurant must purchase replacements and eventually report the thefts to their insurance company, which in the long run will raise their premiums, creating another drag on profitability. A decade passed before the person sent it back, along with an anonymous note of apology. Roosevelt.