For restaurant operators, the "rush" is an established part of the job. It's here, during these high traffic times, when a restaurant shows its true mettle, beyond the fancy veneer of an extensive menu or a killer brand. How well a restaurant can handle these rushes – in preparation, and execution – …
What’s the key element to keep diners coming to your restaurant? To most, it’s the quality and consistency of the food you serve. Of course, service is important too, but the food you serve factors heavily into the guest experience. With the restaurant industry having one of the highest …
It's sort of unfathomable to consider running a restaurant without technology. Sure, you could do it on paper and pencil, but why would you? In modern times, restaurants of every size and segment utilize various degrees of technology to automate their processes, track data and ultimately, run a more …
Capacity management references the level of output your operation can sustain, and still make a product or perform a service. In other words, it's a measure of how much, and how effectively, your business can deliver, considering every factor. Many industries use the term, from IT to retail to …
Anyone in or around any restaurant has probably noticed an increase in advertising for “off-premise dining options.” That’s a fancy term for take out, curbside, carryout or even delivery. As a busy Mom, off-premise options are great for me. I can place an order to my favorite restaurants from the …
Whether or not you track it, your restaurant generates heaps of daily data. In your kitchen or "back-of-house," you get metrics like entree counts, cooking and grill-to-plate times. On the floor, there's the number of guests seated, table turn times and seating efficiency, collectively called "guest …
