With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests. It can also be a competitive advantage.
With higher minimum wage laws, increased competition for workers, and the rising cost of healthcare, how can your restaurant get ahead?
Stock-counting frequencies vary by organization. Finding an inventory counting method that fits with your operational practices (or even one that aligns with your brand or concept) is crucial to maintaining a healthy bottom line and limiting bad surprises.
As any restaurant operator or manager knows, running the day-to-day comes with a million demands on your time. In an industry with particularly tight margins and volatility, each inefficiency and every wasted second means less profitability.
US Restaurants generate between 22 and 33 billion pounds of food waste every year. This results in an enormous environmental impact, and a big dent to profit margins. All that waste adds up. In fact, the restaurant industry throws away $25 billion worth of food every year.