Operational Efficiency

According to the National Restaurant Association, the restaurant industry is projected to reach $997 billion in sales in 2023.

So.. why are you still struggling to turn a profit?

It’s probably because you’re not taking contol of your restaurant food costs.

Make a change and save your restaurant.

Here are a few places to start:

Running a restaurant was your dream.

Maybe for years. Maybe more recently. It seemed like it was meant to be.

But when your dream finally came true, it felt more like a nightmare.

Your chef is over-ordering strawberries, and they keep spoiling.

The line cook has been putting an extra ladle of sauce on every pasta dish.

Or maybe your waitress does her weekly grocery shopping in your walk-in and you know nothing about it…

So you’re thinking about opening a second restaurant.

You feel ready for expansion. Sales are good. Profits seem up. And you’re ready to show a whole new market what your food can do.

But there are some big questions you need to ask yourself before you get started.

You always hear about ways to “Get Rich Quick” in your restaurant.

You get emails hawking products that cost thousands. But they maybe save you hundreds.

So, when it comes to running a restaurant, making more money isn’t about a flip of the switch.

For most people, Summer means beaches and BBQs.

For you, it means longer days, new staff, and a whole extra slew of customers.

Hibernation season is over. People are out and about again.

If you prepare correctly, this can bring a wave of profits to your restaurant.

You know finding your ideal COGS (cost of goods sold) is vital.

It’s the secret sauce in your restaurant’s recipe for success.

But lately, we’ve realized our constant advice on lowering your food costs and managing your COGS isn’t as specific it needs to be.

Speaking in general terms isn’t always good enough.

Running a restaurant is a breeze, right?

Ok, maybe not.

You’re a proud business owner. And there’s no doubt you keep tabs on what does well for you and your customers.

But when you see the profits you’ve brought in at the end of a busy month, are you content?

Happy? Ecstatic? Disappointed? Sad? Optimistic for change?

All of these happen, both at new and established businesses. And, they’re all OK.

One thing you shouldn’t feel? Total shock.

Managing your food costs is a constant challenge.

So is being your restaurant’s head honcho. But we don’t need to tell you that.

You’re living it. Every. Single. Day

Simply put, restaurants never run perfectly. You’re the boss, but you’re not all-powerful.