Strategies for cutting labor costs has long been an area of interest in the restaurant industry. David Peters, founder of The Restaurant Expert, recently published some advice on maximizing profitability by controlling labor costs in your restaurant. He recommends the following: Don’t overschedule – Though you may be tempted to keep lots of staff around…
It’s easy to begin a new year with high energy, but not so easy to maintain it as time progresses. A recent article by Donald Burns, published on the Toast blog, offers some tips for getting back on track with your 2018 restaurant action plan. Burns gives the following advice: Re-evaluate your standards—and then raise…
Rapid innovation and evolution in the hotel industry has many hoteliers wondering what they need to do in order to keep up and excel in this new environment. In a recent article for HospitalityNet, author Magnus Friberg offers some advice for keeping ahead of the curve. Get Creative – Brainstorm about what sorts of non-traditional…
Technology is evolving rapidly and affecting more and more industries each day—and restaurants are no exception. A recent article for Fast Casual discusses the advice of Robert Grimes, president and CEO of the International Food & Beverage Technology Association, who suggests that restaurants should be considering when and how to implement the following technologies: Robotics…
