How much should we tip? This question comes up every time we eat out. If it’s a group booking, it gets even more complicated. Should one leave a standard 10% tip or more? And if the service wasn’t quite up to scratch, should this be reflected in the tip (or lack of it)? In this…
Organising special restaurant events is a great way to draw in new clients, engage with existing ones and build a loyal customer base. In this post, we’ll look at original suggestions and best practices for planning memorable restaurant events that leave a lasting impression on your guests. Theme nights: Transport your guests to another world…
Struggling to optimise your restaurant’s operations while keeping costs under control? In this guide we will delve into food & beverage (F&B) control methods to help you generate profitability and uphold good standards. So let’s dive in! 1. Understanding F&B control Inventory management, cost control, menu engineering and portion control are just a few of…
In this post, we’ll look at five crucial tactics that might help in giving your restaurant customers a memorable dining experience. So, let’s dive in and discover how you can take your restaurant’s customer service to the next level! 1. Create a warm and welcoming environment Greet visitors with a warm and welcome smile. Sounds…
Restaurant inventory management is a process for identifying more cost-effective food, beverage and supply orders while keeping track of the materials and supplies you have on hand for shifts. This article provides advice and tips on how to manage your restaurant inventory efficiently, helping you reduce waste, increase efficiency and optimise expenses. 1. Conduct regular…
Happy hour is a much loved custom in the restaurant business. It’s a time when customers can relax, mingle, and take advantage of the cheap food and drinks. As a restaurant owner or manager this time of day is a fantastic opportunity to boost sales and draw in new patrons. Here are six professional suggestions…
The total of your restaurant’s two biggest costs, food and labour, is referred to as the prime cost. Understanding and managing your prime cost properly, will help you retain profitability and make wise business decisions. In this article, we’ll give you 10 crucial pointers for effectively estimating the prime cost of your restaurant. Let’s start…
Maximizing profitability and promoting financial success are two important objectives for any restaurant owner. This post will discuss key tactics that can increase restaurant revenue and guarantee long-term financial stability. Streamline operations: Efficiency is key An effective restaurant’s operations are its foundation. Here are some ideas for streamlining the operations of your restaurant: Improve the…
More than just great food and service are required to run a successful restaurant. It also entails increasing the capacity of your restaurant to host more customers and boost overall sales. Read our blog for suggestions on how to boost the overall seating capacity without sacrificing on quality. Analyze and improve the seating arrangement Analyzing…
The use of colour psychology is one frequently disregarded element of restaurant design. Colours have a significant influence on how we feel, act, and perceive a space. In this post, we’ll delve into the interesting field of colour psychology and show how it can be used to improve the ambiance of your restaurant and to…
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