Finding a way to raise your restaurant’s profit margin

As inflation continues, it may be tempting to raise menu prices to offset costs and maximize your margins, but there’s another way. Rather than increasing what you charge, get creative with cutting costs to raise your profit margin.   Improving your profit margin means you need to know your current numbers. While your gross profit […]

7 ways to upsell your customers

By Mark Plumlee To maximize the success of your business and get the most out of every transaction for your restaurant, your servers need to know how to upsell.   As any salesman worth his salt will tell you, upselling is an effective way to increase boost your profits and get customers taking you up […]

From Farm to Table to Sustainability

By Gregory Furgala The local food movement sparked a boom of pastoral-chic restaurants that introduced city dwellers to meat raised and produce grown at nearby farms. In what seemed like an overnight phenomenon, Canadian diners clamoured for whey-fed pork chops, grass-fed steak and foraged spring onions from towns they recognized, not just pork, beef and […]

Five ways to maintain low food costs

By Jordan Knox Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible. Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or […]