There has always been a lot of discussion about what makes a restaurant successful. Is it the staff, the food, the ambiance, or the location? While one thing may contribute to a...

Hiring the right employees for your restaurant is necessary, but providing them with a smooth onboarding process when they join is equally as important. Properly trained...

Being a manager is a tough role in any business, but when it involves a restaurant, the job gets much more challenging. Managing a restaurant is one of those jobs that involve...

Running a restaurant is no longer just about the food being served. People come into restaurants expecting a certain level of service from the staff members. In order to be...

Most people think a restaurant runs on great food. It doesn’t. It runs on whoever’s keeping the wheels from flying off at 7:45 on a Friday when two servers no-showed and the...

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...

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...

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.