The Cost of Turnover: How to Reduce Staff Attrition and Boost Profitability
Turnover is expensive—and it’s more than just the cost of hiring. Learn how restaurants can reduce staff attrition, improve culture, and protect profits with practical tools and tips.
Should Your Restaurant Invest in a New POS System? A Cost-Benefit Analysis
Thinking about upgrading your restaurant’s POS system? This cost-benefit breakdown explores what to consider before making the switch—from pricing and features to long-term value and operational impact.
Restaurant Profitability Metrics: What to Track and Why It Matters
Understanding your numbers is the first step to running a profitable restaurant. In this post, we break down the essential metrics every operator should monitor—plus how to calculate them and what the targets should be.
How to Prepare for a Restaurant Health Inspection – Financially & Operationally
Health inspections don’t need to be stressful. With the right daily routines and a smart financial plan, your restaurant can stay ready year-round. Here’s how to prepare—both in the kitchen and on the books.
How to Know When to Reinvest in Your Restaurant
Reinvesting in your restaurant can boost efficiency, enhance customer experience, and improve profitability—but knowing when to make those upgrades is key. From outdated equipment to rising costs, here are the signs that it’s time to reinvest and how to do it strategically.
The Impact of Supply Chain Disruptions on Restaurants
Supply chain disruptions can drive up costs and impact menu availability for restaurants. Learn how to navigate shortages, control expenses, and keep your restaurant running smoothly despite supply chain challenges.
Restaurant Labor Cost Tips: Retention, Savings, and Profit Growth
Discover practical strategies to optimize labor costs in your restaurant while retaining staff and boosting profitability. Learn how scheduling tools, cross-training, and outsourcing can transform your operations in 2025.