Business Insights & Marketing Tips

How much did last Friday's chaos cost you? You've just survived another busy night. Your reservation book said 40 covers but walk-ins pushed it to 55. Your host juggled a paper diary and a phone that...

You've been looking at restaurant concepts for weeks. Pizza, Indian, coffee shop, gastropub -- every article says something different about which one actually makes money. The truth is that the most p...

You're staring at the books three months after opening. The dining room fills up on weekends, reviews are positive, but your accountant says the business is losing money. That gap between "feeling bus...

You've just finished last month thinking revenue was solid. Covers were up, the dining room felt busy most nights. Then the bank statement arrived, and somehow you ended up with less than you started...

You've just finished a Saturday service. Full restaurant, smooth kitchen, happy customers leaving generous tips. Then Monday's numbers land and you barely broke even. The food was spot on, the service...

You've been running the numbers after a decent month. Revenue is up, the kitchen ran smoothly, and you even managed a quiet Sunday off. But when you look up the average restaurant profit margin to see...

You're working seven days a week. The dining room fills on Saturdays. Reviews look decent. Yet at the end of every month, the bank balance barely moves. Learning how to increase restaurant profit star...

You're staring at last month's supplier invoices after a long close. Revenue looked decent. Then the numbers hit -- money leaking through your kitchen faster than it comes in. Understanding your resta...

You're staring at next week's rota and the wages bill already makes you wince. Three staff called in sick last Saturday, you paid agency rates to cover, and now the numbers look ugly. Your restaurant...

You've just finished a solid week. Tables full on Friday and Saturday. Kitchen kept pace. The till looked healthy. Then you checked the bank account on Monday and wondered where it all went. That gap...

You've spent years in hospitality, solving problems for other people's restaurants. Friends ask for your advice. But figuring out how to become a restaurant consultant — turning that know-how into a p...

Your food costs have crept past 35%. Staff quit faster than you can train replacements. Last Tuesday you sat in an empty dining room wondering if the problem is your location, your menu, or something...