How Tariffs Are Reshaping the Restaurant Industry
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 restaurant industry leaders already facing a litany of profit-draining pressures. Looming tariff adjustments on a range of imported food and beverage products (from Italian olive […]
How to Calculate Liquor Cost: A Guide for Restaurant Owners and Operators
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 and experienced operators alike, it’s one of the most critical numbers to track, understand, and optimize. While food costs and labor often take center stage […]
Eggflation: Why Restaurants Are Paying More and What to Do About It
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. With supply chain disruptions, new regulations, and inflationary pressures driving costs up, operators are looking for ways to protect their bottom lines without sacrificing menu […]
13 Direct & Indirect Costs That Drain Your Restaurant’s Profit Margins
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 and indirect costs. From food storage mishaps to underused marketing campaigns, these hidden drains can make or break profitability. This guide highlights 13 of these […]
Restaurant COGS Guide: Calculate & Manage Food Costs for Success
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 of the biggest impacts on your bottom line. Unfortunately, many operators don’t understand how mismanaging COGS for restaurants can negatively impact profitability and cash flow. […]
Why Food Waste is a Hidden Profit Killer
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 a bigger impact on your profits than you might expect. With razor-thin profit margins, discarding even a relatively small amount of food every day can […]
Menu Engineering: A Guide to Revamping Your Restaurant’s Menu
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 and delighting diners, making it a vital tool for savvy restaurant owners. Engineering a menu involves analyzing dishes to determine their popularity and profitability, enabling […]
Recipe Costing 101: A Comprehensive Guide for Restaurant Operators
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 take considerable time away from other operational tasks, but ignoring these regular price changes can send your food costs spiraling out of control. Fortunately, a […]
Costing a Dish: Know the Differences Between Recipe Cost vs. Food Cost
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 costing” interchangeably, they refer to very different processes with distinct roles in helping you control costs and analyze profitability. When costing a dish, it is […]
How To Reduce Food Cost Percentage In Restaurants
Restaurant managers have multiple responsibilities on a daily basis, so it can sometimes be difficult to determine where to focus your time and attention. Concentrating on how to reduce food cost percentage in restaurants can lead to big business rewards over time. With food costs representing a substantial portion of expenses, controlling these costs can […]