By Erin Wagner Restaurants contain a wide range of equipment used for cooking, storing, and handling foods, and this equipment requires regular maintenance to remain in good working condition. Tracking restaurant inventory and equipment remains a challenge for most establishments. Some businesses do not pay much attention to proactive maintenance programs, and that leaves facilities […]
During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.
By Greg Kells Most restaurant owners focus on a business broker’s ability to find buyers but spend minimal time discussing strategy, documentation, marketing, creative structuring, value enhancement, financing, diligence, confidentiality or executing a professional sale process — yet that’s where the real value of such services to restaurant owners is captured. So what value does […]
By Doug Radkey Having the correct front-of-house (FOH) and back-of-house (BOH) systems in place will equally position you and your team to ‘order like a pro.’ First and foremost however, you need to understand and realize that the necessary return on both your food and beverage investment is partially a question of your trainable cost […]
