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.
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.
When Should Your Restaurant Raise Menu Prices?
Not sure when to raise your restaurant’s menu prices? Waiting too long can shrink margins, but raising them too often can drive customers away. This guide breaks down the key signs that it’s time for a price adjustment and strategies for doing it without losing diners.
Understanding Your Restaurant's Break-Even Point: A Step-by-Step Guide
Understanding your restaurant's break-even point is key to managing costs and setting realistic sales goals. Learn how to calculate it and make informed financial decisions to improve profitability.
Menu Engineering: A Smarter Menu for a More Profitable 2025
Discover how menu engineering can boost your restaurant's profitability. Learn strategies to analyze prime costs, highlight high-margin items, and stay ahead of industry trends for a smarter, more profitable menu.
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.
