...foodie, Jeanine Jackson, as she shares how her taste for life got her to where she is today. Introduction The words “seasoned professional” are barely
...the best results in this respect. “I think when people hear ‘business intelligence’ or ‘data-driven decision-making’, eyes can glaze over—they’re buzzwords,” Franzon says. “But business
...We sat down with Jessikah to learn about her extensive industry experience, the opportunities her resourcefulness created, her words of wisdom for fellow industry workers,
...analysis and softer skills like leadership and dispute resolution. Employers today increasingly use technology-driven applicant tracking systems and hiring tools designed to search for specific
...is also the company behind DALL-E, a lesser-known cousin of the chatbot that can generate images from just a few words. The company recently partnered
...setting price points is calculating some costs. Start by calculating your CoGS, food cost percentage, and break even point (BEP). Once you know these numbers,
...But operators who’ve flipped the script see recipes as a foundation for controlling costs. In other words, recipes go beyond consistency on the plate. They
Most restaurant owners learn their craft “in the kitchen.” In other words, they learned from working in the business. As their business grows, they learn
...be taught through training, practice, and experience. In other words: a great manager isn’t born with management skills; they can be trained to become a
...P&L statements arrive weeks after the period closes, it can be tough to make proactive decisions. In other words, outdated financial reporting systems can leave
...accounting software. Everything your restaurant business does with inventory carries the same level of importance as cash moving in and out of your bank account.
...to make writing descriptions easier is to add words and elements that appeal to taste, texture, preparation, geography, nostalgia, or brand. There are, of course,
...“massive growth opportunities”, they might be rolling their eyes. While these things can be true, write them in your own words. #2 Relying Too Heavily
...break-even number, which is based on your operating expenses, informs everything from your staffing decisions to adjustments in inventory. While all restaurants certainly want to
...item name, description, unit of measure, count number, unit price and total, and category total. (For a more detailed spreadsheet that simplifies ordering and facilitates
Restaurant365 bridges the gap between accounting and operations by centralizing all data, helping restaurant operators to become more efficient, accurately forecast, and tackle any challenge or opportunity with speed and accuracy.
