Business Insights & Marketing Tips

The tips are split wrong again, the allergen information lives in a lever arch file behind the till, and nobody can tell you what last Tuesday actually cost to run. That is the real specification for...

How long did you spend building next week's rota? You've spent 45 minutes on a spreadsheet. Then someone texts in sick. You start again. Meanwhile, your overtime bill creeps up and nobody notices unti...

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 pro...

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 restaur...

Restaurant labour cost percentage is total staff cost divided by total revenue, times 100. Total staff cost means wages plus employer National Insurance, pension contributions, holiday pay, agency cov...

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...