Practical advice and proven strategies to help you run a smarter, more profitable restaurant.
Operations
Food waste costs the average restaurant $10,000-$15,000 per year. Here are proven strategies to reduce waste while maintaining the quality your guests expect. From better prep planning to creative menu engineering, these tactics deliver real savings.
Read MoreFinance
Labor cost percentage is one of the most misunderstood metrics in restaurants. Learn how to calculate it correctly, what numbers to target, and strategies to optimize without cutting hours.
Read MoreMenu
Your menu is your most powerful profit tool. Discover the four categories of menu items, how to identify your stars and dogs, and data-driven strategies for pricing optimization.
Read MoreTechnology
Getting the most out of Toast requires more than just processing payments. Learn advanced configuration tips, reporting tricks, and integration strategies from restaurants doing it right.
Read MoreTeam
The restaurant industry's turnover rate hovers around 75%. Beyond the obvious costs, turnover impacts service quality, team morale, and ultimately your bottom line. Here's how to calculate the true cost and strategies to improve retention.
Read MoreFinance
Most restaurants track food cost monthly. By then it's too late to fix problems. Learn how to build a real-time food cost control system that catches issues before they eat into your profits.
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