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!
Optimizing your restaurant’s website for “near me” searches is a pivotal way to reach and acquire new customers in your area. Learn step-by-step how "near me" searches work, how to optimize your Google My Business Profile, and improve your listing's visibility.
How should you keep track of inventory waste in your restaurant? You need to figure out where your waste is coming from, diligently maintain waste sheets, calculate your inventory turnover ratio, and create schedules for inventory checks.
Tracking your bar’s inventory is a tedious process, whether you’re just opening your doors or you’ve been at it for years. We put together a guide on everything you need to know about managing your bar’s inventory, from keg scales to software solutions.
The winter holidays can be a boon for your restaurant...if you plan ahead intelligently. A little advanced planning, and repeatable processes can go a long way to ensuring that you never have food inventory shortages during the Holidays.
Restaurant accounting is a complex process with many moving parts measured against industry standards. Let’s go over the steps you need to take to set up your restaurant accounting, as well as helpful software solutions that will make this job easier
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!
Preventative and proactive maintenance is an integral piece of keeping your back-of-house safe, clean, and efficient. When enacting a preventive maintenance program, it's useful to know what equipment has the highest maintenance needs to keep your company performing at its best. Here's how...
While inventory management isn’t the most exciting part of running a restaurant, it’s a vital part of operating a sustainable and profitable venture. Here are the most helpful tools, systems, and tips for beginner restaurateurs to ease some of the pain.
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.