There are no two ways about it: right now, takeaway is the Big Thing in hospitality. For many businesses, this has been an unavoidable consequence of Coronavirus restrictions. But whether takeaway is something you’re moving towards to adapt to social distancing, or it’s something you’ve always offered, there are measures you can take to make your takeaway offering more appealing to your customers and easier on your business.
In this post, Mike Walmsley walks us through the ins and outs (no pun intended) of adapting to a takeaway menu.
Much of what we see and write about food cost tends to be a “global” food cost. But does this overlook a crucial aspect of costing? The cost of individual menu items can be just as important to examine, and there are a lot of seemingly minor contributing factors that can have a major impact on your establishment’s bottom line.
In today’s post, guest blogger Mike Walmsley walks us through the how and why of costing individual menu items.
Food cost is an essential part of your restaurant's budget. There are several aspects to take into consideration when determining the price of an item on your menu, that's why it's important to calculate your food cost.
In this blog post, we look at five key components that are crucial when calculating your food cost.
Employees are a high value asset. Are you taking care of them with the same attention you give to other assets? For some, employee turnover is a natural part of a business and most industries experience it, to some extent. However, the hospitality industry suffers from the highest employee turn over rates of many other industries combined.
In this blog post, we look at five ways to retain and engage with your employees.