With increasing food and labor costs, restaurants are under increasing pressure to increase the bottom line, without impacting the guest experience. To operate a lucrative business, you need to examine ways to increase efficiency, increase sales and reduce costs.
In crafting a plan to achieve profitability goals, it’s vital to look at two key areas of cost for the business: product and workforce.
In this guide, we look at 10 actions you can take to run your restaurant more efficiently – from managing inventory and engineering your menu to engaging employees and optimising schedules.
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Learn the 10 ways to increase your restaurant’s bottom-line.