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You’ve probably heard plenty of times that the definition of insanity is doing the same thing over and over and expecting different results, yet many restaurant owners find it easier to try [...]

There is one simple tool that can have a great impact on your business. It’s so simple, that sometimes people take it for granted or don’t even use it: restaurant manager logs. While restaurant [...]

By Willis Getchell, CEC, M. Ed. Food cost can be the 600-pound gorilla sitting in the corner of your operation, demanding constant attention. After you’ve priced your menu effectively, checked [...]

Last week, I outlined portioning techniques as a way to trim food costs without cutting labor because not having enough staff can be a disaster. This week I’ve outlined ways to stretch your food [...]

When you are struggling to cut food costs and bring down your prime cost number, it is always easier to focus on your cost of goods sold rather than cutting labor. Not having enough staff can be [...]

By David Scott Peters I recently talked to a franchise owner of a fast-food chain, and he asked me, “So, what do you think is a restaurant’s greatest challenge to being successful?” I say the [...]

  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 [...]

  The little boy answered, “I know, but this way I know I won’t make any mistakes and won’t hurt myself.” Once there was a little boy who wanted to learn how to ride a bike. He asked for a bike [...]

  Guest Post By Willis Getchell, CEC Recipe costing cards set the standard and save money One of my fellow instructors was doing some consulting with a local restaurant recently. On three [...]

Guest Blog Post By Patrick Solum of Retail Data Systems   Experts predicting a “tsunami of viruses” as operating system support ends. Let’s face it, the media loves a technical disaster story. In [...]