The Numbers

Recipe Costing Cards Keep Restaurant and Catering Costs Separate Most restaurant owners who launch or already have a catering division ask me for tips on keeping the costs of their two businesses [...]

Keeping Catering Costs Separate from Restaurant Costs A great way to make more money in your restaurant is to increase sales in the restaurant without adding more seats. Catering magically [...]

Restaurant Comps Unique Tool Taking care of our restaurant guests is very personal, especially when we use restaurant comps. But it’s unique in restaurants. Think about this: when is the [...]

Your restaurant prime cost is the most important number in your restaurant. Until recently, finding your prime cost was a real challenge. You had to pull a number of different spreadsheets [...]

  Prime cost, prime cost, prime cost! It’s all we think about. It’s where we lose the most money when we don’t pay attention. It’s in the control of management every day in how they hire, [...]

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]

In part 1 of How to Plan for the Holidays in the Restaurant Industry – Gearing Up, we talked about the importance of planning ahead and “gearing up” for your restaurant’s season. This week [...]

Gearing up and gearing down The difference between making money and losing money in the restaurant business depends on how well you gear up and gear down. Proper planning truly has a major impact [...]

By Chef Fred Langley Different people define success in different ways. For some, success may mean having more time for a home life. It may be defined by increased profits. Some restaurant owners [...]

As a restaurant owner, your top priority for your restaurant is to be profitable. These are my unyielding words of advice for every independent restaurant owner who forgets all the people [...]