Reward loyalty on each and every visit We asked customers how likely they are to dine at restaurants that offer loyalty programs over those that don’t. Sixty-eight percent of customers say they are “somewhat” or “very likely” to dine at restaurants that offer loyalty programs over those that don’t. Of the customers that said that
The Dessert [Part three] We left each other last time coming to the following conclusion. Now that we have established the requirement for benefits and the estimated costs of affording these, we have to plan how we would consider phasing these costs into a basic entry-level wage or salary. How do we break these exuberant
After a personal poll of asking people what weighed heavier on their scale when considering a restaurant experience the following items were listed: Somewhere fun safe, clean, and tidy A venue that’s interesting and cool Somewhere exciting or where there is excitement A place that’s child-friendly Fresh ingredients And aspects that would be a turn
Restauranthub Company Brokers are Restaurant Resale Specialists that can guide you during the complex process of buying or selling a restaurant. The founders and directors of the business Russel Minter-Brown and Marius Joubert have extensive restaurateuring, management, and brokering experience. Restauranthub.co Brokers is a comprehensive Business Brokerage practice focused on the restaurant industry. We specialize
Do you feel out of pocket at the end of the month, and you just cannot place your finger on that unexplained cash flow leak! Money is lost in little bits daily and eventually, at the end of the month, there is a big gap. My granny used to say,” my child all the many
The implementation of robotics has become a reality and seems that it has come to stay with us in the restaurant industry. Has the fourth industrial revolution dawned upon the fast-casual restaurant industry? In the digital age, physical and biological spheres are coming together with blurry lines. At which point will this influence us enough
Box your financial responsibilities and make agreements to pay your accounts off rather than paying out all your available cash flow. Agreements with landlords for payment deferment, discounts, extensions, or any other possible considerations. Return all items that carry a rental or a deposit. Switch off your internet and defer DSTV subscriptions. Cancel all other subscriptions
Ensure to get the stock on your shelves rotated according to FIFO and sell off as much as possible before the expiry dates are exceeded. Place an advert on Facebook, your supporters from the local community will buy your stock from you and put valuable cash flow back into your bank account. Expiry dates are
Stock holding Level Exceed Sales. You need to have a stock holding level that is sustainable for your business. You may order too little food or not the right kind and not be able to make certain dishes. But when you have too much inventory, this could lead to poor stock rotation that could lead
No Recent Menu-Costing to establish the cost of sales or food cost. The item and plate cost of your menu items must be updated daily. Every time that food and beverage items are purchased the price can differentiate. If you have a special arrangement with a specific supplier to keep the pricing stable for a
Proven Accounting System or the lack thereof. To understand restaurant financials and management accounts you have to have a proven accounting system in place. Most owners know how to run a kitchen, but they have no idea how the accounting side of the business works. Hiring an accountant to handle all of the systems is
While walking around in a restaurant there are many occasions that you find a couple of serviettes lying somewhere, sugar sachets on the floor two slices of burnt toast. Half a squashed cucumber and a few damaged tomatoes. Later you would walk through the kitchen and find unopened wet-wipes in the bin and possibly a
This process starts by thinking ahead a day or two in advance. You cannot do a stock count in a disorganized kitchen. Systematically you have to pack your stock neatly and in an ordered manner. Unpack shelves, wipe the shelves down, and re-pack. Check for expiry dates or spoiled items. If boxes are opened portion
Budgets and targets or goals are set to achieve specific results. The only way to ensure that you achieve the specific goals is to compare your actual achieved results on a regular basis with your budgeted goals. The current Point of Sale systems that are deployed in most restaurants is capable of exact reporting nearly
Expiry dates are these silent little crawlers. You see them now and think aagh, three months away and the next moment you wipe your sleepy eyes and you have multiple items that have expired on your hands. It is not just important to check the dates of the items on your shelves. When stock items
The bottom line of effective financial management is simple. ARE YOU MAKING a profit at the end of the month. Job is done or not! SIMPLE! Ask yourself, “ am I doing everything that I can to ensure that my business is successful?” Systems, controls, and procedures are the names of the game. My granny
Please have a qualified electrical specialist check and advise you on any of the suggestions below before you just implement any of the items or systems suggested. There might be costs and business interruption involved. Qualified specialists should be able to advise you in advance on the potential value of the savings and how long
