Money moves through a restaurant's tip line with less structure than almost anything else it touches, and that gap shows up in two directions at once: money withheld before it reaches staff, and money quietly lost from the inside. This piece walks through both, and what closes the
Daily sales data drives business decisions, but raw numbers create more confusion than clarity. A 28-day rolling sales average filters out chaos to reveal your actual business trajectory.
Managing COGS doesn’t have to be a time-consuming ordeal. By shifting your focus from inventory to purchases, you can achieve long-term profitability without the hassle of complex systems.
In the restaurant business, Cost of Goods Sold (COGS) is one of the most critical metrics. Managing COGS effectively can mean the difference between a thriving operation and one struggling to break even. Even a couple of percentage points up or down can significantly impact your bottom line, so having
The cyclical nature of restaurant operations means that the same processes are repeated day after day to generate revenue. If any of these systems break down, the impact on profitability is immediate and profound.
If you view a chainsaw as a redesigned axe you will fail to see its value. Any technology that applies a radically different solution to a familiar problem faces this issue. It is difficult to understand the implications of a technology you’ve never seen before. Yet you cannot succeed
Simplicity is difficult to achieve. Complexity works its way into our relationships, the way we communicate, the way we frame problems, and the solutions we build. Complexity creeps. Simplicity is a difficult pursuit but it has immense value. Relationships of all types are complex but their foundations are simple; respect,
A third of restaurant operators are concerned about the future. It’s easy to see why. Half of foodservice companies are losing money or breaking even. Restaurants visits continue to trend downward and while total spending is on track to be 10% higher than 2022 that increase has been more
I am working on a new feature set for one of our software products. I find myself deciding to be opinionated in the way these features are implemented. That’s a tough call, I’ve found restaurant managers to be opinionated themselves, and stubborn. You are bound to battle with
Most restaurant bills are paid with electronic money - credit cards dominate. The restaurant pays a 1 - 4% fee to the bank for the privilege of taking credit card payments and therefore is paying a fee on any tips left on credit card - the primary way most customers pay. Restaurants are
If you have a business that deals in cash, like a restaurant, part of managing the day’s sales is counting change. At restaurants and bars all the front of house staff collect change throughout their shift, and wow do they love to dump that change into their nightly cash-
Canadian Restaurant Association recommends setting up a staff run tip committee. The committee meets on a regular basis, decides on the strategy for calculating staff share of tips, and distributes the tips to individuals. A tip committee takes the employer out of the equation and fits the definition of “direct”