Brandon talks about a very important part of controlling food and liquor costs -- tracking ideal costs -- why they're important, how to calculate them and what to do with the information.
John takes a look at controlling food costs through menu engineering -- the process of selecting, costing, pricing and evaluating your menu items.
Restaurant Digital Displays: Do They Produce Greater Sales?Apr 6, 2011
The use of digital reader boards, also known as LED reader boards or 3D reader boards or signs, has become increasingly popular as a way to gain customers attention in a world of clutter on the road. Kimberly looks at their impact on sales results.
Improve Your Menu EngineeringNov 15, 2010
The process of determining which items need to be removed versus which ones should be added to a menu can be a complex one. Mark walks you through this important excercise.
Potential Restaurant Trends for 2011Nov 3, 2010
Andrew Freeman details what he believes may be top trends for 2011.
Is There Money To Be Made After Hours?Mar 8, 2010
People are out later more frequently, and many restaurants, especially in urban centers, are responding by catering to late night diners. If done right, the late night scene can energize your restaurant and your bottom line.
