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For many restaurants, Instagram has essentially become their main presence on social media. This is because, despite the sheer number of other social media sites geared towards...

The tables at your restaurant are like real estate. The more time they’re occupied, the higher your revenue. As a restauranteur, you want to make sure that all of your tables are...

Average check size is an important restaurant metrics with a quite simple formula: Total sales / number of covers within a given timeframe. It’s not necessarily the most...

Optimization has been one of the main themes in the restaurant industry during the Covid-19 pandemic. With fewer resources available (opening hours, tables, diners, staff, etc.),...

Your restaurant’s mission statement is a pillar of your identity. It tells the world who you are and what you stand for while helping to guide your decisions, marketing strategy,...

The average restaurant operator spends well over 10 hours a day making sure their restaurant is running like clockwork. Most of that time is spent performing routine tasks that...

Independent full-service restaurants may not have the advertising budget of large QSR chains. But the one thing they should have in common with them is the operations manual. {%...

In a restaurant's case, capacity refers to the number of diners that can be served at a time without diminishing the guest experience given the current space and other resources.

One of the great things about the restaurant industry is its low entry barrier. Practically anyone with enough money and the right permits can open a restaurant, anytime and...