Events Uniforms Waste 
ChowNow
MAY 9, 2025
Operating Costs Operating costs are the day-to-day expenses to keep your restaurant functioning, like: Cleaning supplies Light bulbs Paper products Uniforms Software Maintenance Tech tools (software) POS system Pest control Its easy to overlook the items in this category because no single thing seems massive, but together, they add up fast.
Modern Restaurant Management
APRIL 11, 2022
The ROI of enhancing benefits is wasted if employees don’t understand what is being provided. Employee Experience. Compliance – The absence rules are frequently changing; restauranteurs must stay abreast of the rules and develop administrative solutions.
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Culinary Cues
FEBRUARY 8, 2020
Pride in the restaurant, pride in the uniform that cooks wear, pride in a clean kitchen, pride in the quality of food produced, pride in the level of service offered, and pride in the financial success of the business will go a long way toward building that culture of retention. BUILD PRIDE. EMPATHETIC SCHEDULING. HAVE THEIR BACK.
Culinary Cues
AUGUST 14, 2024
It may have been a mother, grandmother, or aunt, maybe a father or grandfather; it could have been a particular event or maybe a specific signature dish that represented family, but in any case, a cook’s interest in the craft probably began in the home. It often starts in the home – that interest in food and cooking.
Modern Restaurant Management
DECEMBER 21, 2022
Restaurateurs may very well look to expand beyond the typical pop up, food truck, festival or off-premises event to more interesting, intimate venues like social influencer kitchens, dining rooms and gardens. To differentiate your concept from another, you have to offer both. ” We’ll see an increased focus on music (e.g.,
Perfect Daily Grind
DECEMBER 2, 2019
Consider implementing a seasonal dress code or uniform for your staff. This can take the form of different versions of an existing uniform, or having them wear accessories associated with non-denominational Christmas characters such as reindeer, Santa Claus, or elves. A barista pours milk into a cup. Credit: Fernando Pocasangre.
7 Shifts
MAY 23, 2024
We’ve studied what makes the 20% of restaurateurs successful and categorized them into essential categories, including optimizing your menu, providing unforgettable experiences, hosting events, and improving takeout. Learn the art of upselling If you've been training your staff to ask, "Do you want fries with that?"
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