Insights and education to streamline restaurant operations and drive profitability.
If your bottom line isn’t where you’d like it to be, there’s a good chance that food waste is at least partially to blame. Whether it’s spoiled food that never reaches a guest or inflated labor costs from preparing food that goes unused, this waste quietly erodes your margins from
Back Office
Over the past few years, artificial intelligence (AI) has fundamentally reshaped how food businesses forecast demand, manage labor, control inventory, and protect margins. From predictive scheduling to automated purchasing, the
Back Office
Not long ago, restaurant operators relied mostly on intuition to navigate challenges like rising costs, unpredictable labor markets, and late-night reconciliations. Those instincts still matter, but data and automation are
Back Office
Bookkeeping may not be the flashiest part of running a restaurant, but it is one of the most important. Every service brings in dozens — perhaps hundreds — of transactions
Back Office
Artificial intelligence (AI) isn’t just transforming the way restaurants operate. AI in foodservice is redefining the entire ecosystem. From voice-activated ordering to predictive inventory and robotic kitchens, AI has evolved
Back Office
Delivery has evolved from an optional perk to a core revenue stream for restaurants of all sizes. Whether you run a single-unit operation or oversee a multi-concept franchise network, partnering
Back Office
Running your restaurant at peak efficiency would be a whole lot easier if you knew in advance when your busiest shifts would be, which dishes customers were going to order,
Back Office
Every ingredient in your kitchen represents cash on the shelf. How you manage that cash determines whether it fuels growth or quietly erodes your margins. Mastering restaurant inventory management best
Back Office
From order totals and labor hours to social reviews and inventory usage, restaurants generate thousands of data points each day. But many operators let this valuable information go untapped. Data
Back Office
When restaurant owners think about profitability, food and labor costs typically come to mind first. But there’s another factor that’s often overlooked: restaurant layout, which can have a big impact
Back Office
AI for restaurants is no longer a futuristic concept reserved for large chains — it’s a practical tool transforming how restaurants operate every day. From smarter scheduling and forecasting to
Back Office
Understanding how to calculate food cost — and then applying those figures strategically to business operations — is a prime driver of restaurant success. It’s a reality many seasoned restaurant
Back Office
Imagine having a crystal ball for your restaurant — one that shows tomorrow’s busiest shifts, next week’s top-selling menu items, and the guests who are most likely to visit. That’s
Back Office
In the restaurant business, every detail matters, and few details are as powerful as your menu. Beyond showcasing dishes, the menu acts as a silent salesperson, shaping how guests order
Back Office
You just closed the books for the month, the P&L shows a healthy profit, and yet, your bank account is running on fumes. How can that be? For restaurant operators,
Back Office
As a restaurant operator, understanding the financial nuances of your operation is a crucial part of your ongoing success. Although some people may use the terms “recipe costing” and “food
Back Office
That $15,000 commercial pizza oven you bought three years ago isn’t worth $15,000 anymore—and that’s actually a good thing for your taxes. Restaurant equipment loses value over time through normal
Back Office
Labor is one of the most significant expenses in the restaurant business. Yet, without a clear understanding of your payroll percentage, it’s nearly impossible to know whether you’re overstaffed, understaffed,
Back Office
The most successful restaurants coach their management teams to keep a finger on the pulse of finances by regularly revisiting the question, “What is prime cost?” Many restaurants calculate prime
Back Office
Most restaurant operators approach pricing with a simple cost-plus formula: calculate food costs, then multiply by three. That approach might keep the lights on, but it’s leaving money on the
Back Office
When it comes to building or growing a restaurant, few decisions are as financially significant as how you acquire your kitchen equipment. Whether you’re opening your first unit, renovating an
Back Office
Choosing the right restaurant accounting software isn’t just about managing your books — it’s about setting your business up for smarter decisions, smoother operations, and long-term profitability. Generic accounting tools
Back Office
Running a restaurant isn’t for the faint of heart — especially with the current litany of industry challenges. Labor costs are through the roof, profit margins keep shrinking, tariffs are
Back Office
Running a restaurant involves more than just scheduling and inventory management—you also have to play by some truly bizarre rules when it comes to alcohol. What’s legal in one state
Back Office
Tariffs have increasingly grabbed the nation’s attention. They’re gobbling up space in the mainstream media, weaving into everyday conversation, and the constant changes are stirring both concern and confusion among
Back Office
Proper liquor cost management doesn’t just impact profits—it also helps you identify shrinkage, prevent theft, manage inventory more effectively, and set prices that align with your financial goals. For new
Back Office
Successfully closing out a period sets the foundation for effective restaurant financial management, helping you avoid missed opportunities in future periods. If your last financial period ended in a blur
Back Office
In the restaurant industry, success is served on many different plates. From independent cafés to multi-location enterprises, each operation tells its financial story through the same document: the Profit and
Back Office
Let’s face it — running a restaurant means juggling dozens of moving parts every day, and your financial management shouldn’t be another headache. Yet many operators struggle with a fundamental
Back Office
In 2025, running a restaurant requires more than just great food and customer service—it demands cohesive operational efficiency powered by smart technology. Yet, many restaurant operators still struggle with siloed
Back Office
Egg prices have surged in recent months. Whether it’s a brunch café or a quick-service restaurant that relies on eggs for the breakfast daypart, operators everywhere are feeling the squeeze.
Back Office
General Managers are the heartbeat of any successful restaurant operation. Their leadership, adaptability, and execution skills determine both the short-term and long-term success of the business. Yet GMs often face
Back Office
Running a restaurant is no easy feat. Between managing fluctuating costs, navigating razor-thin profit margins, and juggling compliance with financial regulations, restaurant accounting can feel like a full-time job in
Back Office
Payroll management in the restaurant industry is complex and time-consuming. From tracking hours and calculating tips to managing compliance with ever-changing tax laws, your payroll process can significantly drain resources.
Back Office
In October 2024, the FDA rolled out its revamped Human Foods Program (HFP), a landmark initiative designed to unify food safety and nutrition regulations. For restaurants, this program represents a
Back Office
Making time to manage invoices is a necessary but often dreaded task in the restaurant industry. The process is time-consuming, requiring your team to juggle manual data entry, reconcile invoices,
Back Office
Cash flow management is vital to the immediate performance, stability, and long-term success of any restaurant business. Closely monitoring your restaurant cash flow statement – a detailed record of the
Back Office
Profit margins in the restaurant industry are razor-thin, and every dollar wasted in operations is a dollar lost from the bottom line. Many restaurants unknowingly hemorrhage money through avoidable direct
Back Office
Running a successful restaurant isn’t just about creating great recipes or a unique atmosphere. To be sustainable, your restaurant must manage costs effectively, and Cost of Goods (COGS) has one
Back Office
Restaurant labor cost represents one of the largest expenses for restaurants, often accounting for 25–30% of total sales. Managing these costs efficiently is critical for profitability and operational sustainability. Labor
Back Office
Understanding Restaurant Tax Obligations The months leading up to tax season can be a stressful time for restaurant owners. In addition to managing PTO requests and hosting parties and houseguests
Back Office
Let’s face it—restaurant operators juggle dozens of moving parts every day, making accurate restaurant accounting crucial. Though confusing, incomplete financial data is the last thing you need, that’s exactly what
Back Office
A strong focus on food waste in restaurants is not just a sustainability measure to help with brand image; food waste directly affects your bottom line and can often have
Back Office
In today’s competitive food industry, restaurant operations are the cornerstone of efficiency, profitability, and long-term success. While innovative menus and creative marketing strategies may attract diners, it’s operational excellence that
Back Office
One of the most critical expenses in managing a restaurant is labor. From wages to payroll taxes, the complexity of managing labor directly affects your success, and management teams need
Back Office
Seattle’s restaurant industry is poised for a seismic shift in 2025 as small businesses brace for a significant wage increase. On January 1, 2025, the city’s minimum wage will rise
Back Office
Understanding and managing restaurant labor costs plays a significant role in profitability and is crucial for your management team to understand. Labor costs include wages, benefits, payroll taxes, and other
Back Office
Imagine applying the meticulous precision of engineering to the art of crafting a restaurant menu. Menu engineering is not just about listing dishes; it’s a strategic blueprint for boosting profits
Back Office
For restaurant owners, recipe costing is an ongoing operational concern. Savvy managers understand that as food costs change, so will individual recipe costs. Keeping up with these price fluctuations can
Back Office
New legislation can bring both challenges and opportunities. One such example is California’s “Honest Pricing Law” (SB 478), which went into effect on July 1, 2024. The law affects a
Back Office
Labor costs represent a significant portion of a restaurant’s expenses, so efficient management of server minimum wage and tipped wages is paramount. Operators must handle tipped wages precisely to maintain
Back Office
If your bottom line isn’t where you’d like it to be, there’s a good chance that food waste is at least partially to blame. Whether it’s spoiled food that never
Over the past few years, artificial intelligence (AI) has fundamentally reshaped how food businesses forecast demand, manage labor, control inventory, and protect margins. From predictive scheduling to automated purchasing, the
Not long ago, restaurant operators relied mostly on intuition to navigate challenges like rising costs, unpredictable labor markets, and late-night reconciliations. Those instincts still matter, but data and automation are
Stay updated with our latest news and insights! Get valuable tips and updates delivered right to your inbox each month.
Unlock your restaurant’s potential with a personalized demo of our solutions and explore how we can fuel your growth and success!