Professional Restaurant Guides From Industry Experts
Whether you operate a coffee shop, bar, quick service, full service, single or multi-location establishment, you'll find actionable tips and information right here on the MarketMan blog. Don't miss a single post by signing up to our weekly restaurant industry roundup below!
When your priority is to get more feet in the door and more dishes out, keeping track of your food costs is another headache you can go without. Here's a calculator and a guide on who to effectively calculate food costs for your restaurant.
Calculating your break-even point is a key figure in the operations of your restaurant and refers to the amount of revenue required to cover the total fixed and variable expenses accrued during a particular time period. Here’s everything you need to know about conducting a restaurant break-even analysis!
Running a restaurant is no easy feat. Staying on top of all your costs and revenue is a daunting task if you manage one location (let alone multiple). From staff scheduling to ordering the right amount of inventory, the behind the scenes of a restaurant is chaotic at best. Here's how to manage the chaos.
Every restaurant in the world relies on food suppliers to stay in business. Yours is no different. You depend on your vendors to provide you with quality, fresh food at a price you can afford. You need a food supplier who will deliver on time and with minimal hassle.
If you’re a restaurant manager, you know that the restaurant business comes with its own terminology. Keeping up with restaurant lingo (in both front of house and back of house) makes communication smoother among your staff, which makes your restaurant run more efficiently.