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Growth Hacking Your Restaurant or Hospitality Business by Using Our Restaurant Inventory Management Software

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.

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Can You Open a Restaurant Business With No Money? These People Did

You might dream of opening a restaurant business...but your bank account might puncture those dreams. The reality is: you have no money to start a restaurant. But does that necessarily limit you from doing so?

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MarketMan Launches Cookbook Feature to Highlight Recipes, Cooking Procedures

The leading back-of-house management system introduces its newest feature to revolutionize the restaurant training process.

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Five Life-Saving Hacks for a Restaurant Business Owner

The restaurant business is unlike any other. There’s never a moment where you as the owner can relax, knowing you’ve conquered the mountain. You constantly have to ensure that the dishes you serve are of the best quality, that your staff is always polite and accommodating to guests, and that your bottom line stays out of the red.

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Why Your Restaurant Needs a Food Cost Calculator

When it comes to expenses for your restaurant, food cost is probably the category you spend the most on. Without a food cost calculator, you can’t know what each dish is costing you, nor can you accurately calculate what you should charge customers.

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How-the-Right-Technology-Makes-Inventory-Management-a-Breeze

How the Right Technology Makes Restaurant Inventory Management a Breeze

If you’re spending a sizeable amount of time on your restaurant’s inventory management — late nights spent buried in the deep freeze counting boxes of frozen chicken — you’re doing it wrong.

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7 Lessons Every Restaurant Startup Needs to Live By In 2019

The first few months of operations are the most critical for the restaurant startup. With competition fierce — you likely have a handful if not dozens of restaurants located within a few blocks of yours — every decision is important.

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Restaurant Lingo: Front of House vs. Back of House

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.

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How MarketMan Saves You Money on Food Costs

As the owner or manager of your restaurant, your bottom line is constantly on your mind. Every day is a delicate dance between offering the best quality ingredients while minimizing waste and unnecessary expenses.

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How to Set Restaurant Menu Prices

If you’re opening a new restaurant, you may be at a loss to know what your restaurant menu prices should be. Charge too little, and you risk cutting into your profit too deeply to see any revenue. Charge too much, and patrons won’t order the dishes, and you’ll be left with food waste on your hands.

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6 Ways to Avoid Food Cost Fluctuation Year ‘Round

For a restaurant owner or manager, food costs are the highest and most volatile component to your restaurant budget. When prices for ingredients are low, you’re happy and see a high profit margin on dishes. But when prices are high, they eat into your profitability and may cause your restaurant to suffer.

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