Guides & Resources - Page 4
Everything you need to run your restaurant smarter - from daily operations to long-term growth.
How to Track Inventory Theft in a Restaurant, Cafe or Bar
Track inventory theft by comparing what you sold with what you used: variance by item, bar bottle counts, logged waste a...
How to Negotiate With Restaurant Suppliers: Tips and Contract Terms
Negotiate with restaurant suppliers by comparing quotes on usable cost, trading volume and on-time payment for better te...
How to Handle Supply Chain Issues in Restaurants
What to do when restaurant suppliers fail: diversify vendors, build emergency buffers, flex your menu and source alterna...
Restaurant Demand Forecasting: How to Forecast Sales, Covers and Prep
How to forecast restaurant demand: the data to use, methods from moving averages to menu forecasting, a worked spreadshe...
FIFO Food Storage: What It Is and How to Implement It in Your Restaurant
FIFO (first in, first out) explained: labeling, shelf rotation, and daily checks. A step-by-step FIFO food storage proce...
Food Cost Control: How to Control Food Costs in Restaurants and Cafes
How to control food costs: the food cost formula, benchmarks by segment, the biggest cost leaks, and 10 proven food cost...
Restaurant Inventory Management: Counts, Par Levels and Turnover
Manage restaurant inventory with a weekly count, par levels, FIFO storage and variance checks, then turn counts into foo...
How to Reduce Food Waste in Restaurants: Causes, Formula, Solutions
Cut restaurant food waste by tracking it, fixing over-ordering with FIFO and par levels, right-sizing portions, and repu...
How to Retain Kitchen Staff in Restaurants
Keep line and prep cooks longer with fair pay, a visible career ladder, safer kitchens, predictable schedules, BOH recog...