Operational Efficiency

Restaurant Food Waste: The Silent Killer

You’re busy.

Well, ever since you opened your restaurant, you’re never not busy.

You’re being pulled in a million different directions at all times. You’re covering for a waiter who skipped his shift. A customer is causing a scene. A fight just broke out in the kitchen.

With all that going on, you just haven’t had the time – or energy – to focus on reducing your restaurant’s food waste.

You’re not keeping track of your orders. Instead, you’re just placing the same ones over and over. Who has time to analyze all that stuff?

Well, when you don’t analyze that “stuff”, you’re throwing out hundreds of dollars a week in wasted food.

And you have nothing in place to help with your restaurant food waste management.

But, you can reduce food waste in your restaurant in a ton of ways, including inventory management, smarter ordering decisions, and more.

Stop letting restaurant food waste kill your profits.

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Danny BarryRestaurant Food Waste: The Silent Killer
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5 Processes for How to Lower Your Restaurant Food Costs

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:

Danny Barry5 Processes for How to Lower Your Restaurant Food Costs
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The Restaurant Expansion Checklist

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.

Danny BarryThe Restaurant Expansion Checklist
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The Ideal COGS for Every Type of 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.

Danny BarryThe Ideal COGS for Every Type of Restaurant
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The Three Ways to Calculate Your Food Costs

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.

Danny BarryThe Three Ways to Calculate Your Food Costs
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