For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, regardless of whether they have actually worked in or owned a restaurant. Ask almost anyone on the street what they think about a restaurant as a viable business and the lore comes spilling out: “Opening a […]
Top 10 Restaurant Killers Read More »
“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you
The Best Approach to Fast Casual Booze Read More »
Up until now, I’ve shied away from an important topic that each restaurant owner (I don’t care how big or small) needs to take seriously – the Employee Handbook . The info I’m giving you may mean the difference between keeping your restaurant open and successful or closing the doors forever because of one small
The Employee Handbook (it’s more than a coaster) Read More »
There are plenty of things that cause restaurants to struggle including poor location, the wrong food for the wrong area, bad lighting, uncomfortable seats, smelly beer-soaked floors, difficult parking, or even embezzlement…. to name a few. Our list below, however, focuses on things that are not so obvious that we know to be critical to
Top Ten Mistakes Made By Restaurants Read More »
Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget. We do an awful lot of concept planning for folks who want to take the plunge into owning their own restaurants and the overwhelming majority have little understanding of the planning required to tip a restaurant toward
Shoestring Restaurants – Is Planning Overrated? Read More »
We found this item on a restaurant’s walk-in refrigerator shelf. Beautiful scallops, wrapped in bacon…but not iced properly. The ice melted, leaving the scallops and bacon soaking in water. The bacon absorbs the scallop water and, when cooked, becomes rubbery and flavorless…not to mention that the scallops become water-logged and flavorless. To properly refrigerate seafood,
Just Plain Gross! – No. 26 Read More »
If you Google “how to open a restaurant”, you’ll find a ton of information… much/most of it relevant and correct while STILL falling short of telling you what you need to know. I’m going to come at it from the angle of a restaurant consultant who sees concepts at all stages of their life cycle.
How to Open a Restaurant Read More »
Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the last six or seven years with no sign of letting up. The movement comes from the resurrection of pre-prohibition mixology using real juices, house made mixers, big ice, and layered flavors. Instead of going away as
New Life from Old Spirits Read More »
This is the kind of stuff that puts most people to sleep but can save a restaurant from certain doom. Go get some coffee cuz this is important (if you own a restaurant or are thinking about owning one). Restaurant back offices are often like giant junk drawers, with the bare minimum functionality needed to
Restaurant Accounting Read More »
As far as a restaurant’s profitability goes, the lowest of the low hanging fruit is often found in a poorly planned tip tracking program. Owners and operators leave money on the table when they don’t accurately plan the incomes of their support staff and schedule employees to deliver results. They also get into lots of
How to Best Manage Restaurant Tip Share Read More »
