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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