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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Restaurant P&L basics Sales Cost of Goods Sold (COGS) Labor costs Overhead costs Profit and profit margins Using your P&L statement Restaurant P&L basics A restaurant profit and loss statement is a spreadsheet that shows how all your money is coming in (sales) and where it's going out (costs). Prime costs.

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QR Code Restaurant Guide: 6 Tips for Success

SpotOn

Over the last several years, QR order and pay has gone from being a fringe technology to a widely used solution for restaurants, bars, breweries, and wineries. What started as a simple way to swap paper menus with contactless ordering during COVID quickly evolved into an operational solution to battle staff shortages and improve efficiency.

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Great Lake, Greater Efficiency at Big Lake Brewing

SpotOn

A quick search for “Beer City, USA” will point you to Grand Rapids, MI, a city that owes its growth partly to barley, hops, water, and yeast. A single-location brewery that has grown from drinks-only to a full food menu that makes up 60% of sales, Big Lake credits the pandemic for instilling flexibility into its DNA.

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Untappd Alternatives: Best Digital Beer Menu Solutions

Evergreen

Whether you want more customization, smoother POS integration , or simply a more professional look on your TVs and tablets, the market is full of digital beer menu software worth considering. POS integration : Does it connect with your point-of-sale system for auto-syncing? WHY LOOK FOR AN UNTAPPD ALTERNATIVE?

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Restaurant Profit Margin: 7 Ways To Actually Make Your Operation More Profitable

SpotOn

Restaurant profit margin calculator How to lower restaurant costs How to increase restaurant sales Gross and net profit margins for restaurants In restaurants, profit margin is the percentage of revenue left over after expenses and costs are taken out. We all know it. Restaurant profit margins are pretty low.

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Contactless Before Contactless Was Cool (Podcast)

Modern Restaurant Management

In this episode of The Main Course host Barbara Castiglia talked with Tim McLaughlin, the CEO of GoTab, a Restaurant Commerce Platform (RCP) used by large- and mid-sized restaurants, breweries, bars, and hotels. McLaughlin started his career in e-commerce and was attempting to solve the pain point of payment in restaurants.

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Best Prep for Super Bowl Off-Premise Programs

Modern Restaurant Management

The first step in this process should be analyzing the data from their point-of-sale system – labor costs, game days sales and more. Use data to identify high-traffic times during the Super Bowl and offer promotions or discountsduring those times to increase sales.