posts tagged as Inventory

By Restaurant Practice Leaders | June 13, 2019

The Counter: Restaurant Industry Scorecard for Q1 2019

Restaurants fared well through the 1st quarter of 2019, posting a 1.5% gain in same-store sales for the industry overall. But, as pressure on profit margins and fierce competition continue to weigh on the industry, some restaurants are... read more

By Mike Feiszli | October 30, 2018

Restaurants Aren’t Immune to Wayfair’s Sales Tax Changes

This summer, the U.S. Supreme Court created a watershed moment in state taxation with its decision in South Dakota v. Wayfair. Today, restaurants can alter their state and local tax processes to comply with the decision’s new economic... read more

By Restaurant Practice Leaders | February 08, 2016

Cost and Inventory Issues for Brewpubs

There are many ways to lose money in any restaurant. One of the most vulnerable areas for squandering big dollars is the management of food and beverage costs and inventory. Spoilage, theft, over-production, waste, poor planning and... read more

By Restaurant Practice Leaders | January 27, 2015

Don't Let Draft Beer Profits Go Down the Drain

Draft beer sales can be one of the highest margin products at your bar – and also one of the hardest to control. Because it is so difficult to check how much your kegs are used, it can easily go unnoticed when these profit margins... read more

By Restaurant Practice Leaders | December 19, 2014

Commissary Kitchen Series: Part 3 Taking it to the Next Level

Now that you know how commissary kitchens can increase your efficiency and create consistency in the food you serve, it’s time to figure out how to fully capitalize on a commissary kitchen and... read more

By Restaurant Practice Leaders | October 15, 2014

Commissary Kitchen Series: Part 2: Increase Your Efficiency

Imagine if you could create delicious, masterpiece menu items with the speed and efficiency of assembly line production. Now, stop imagining – because it’s possible when you use the... read more

By Restaurant Practice Leaders | August 06, 2014

Commissary Kitchen Series: Part 1: Creating consistency

Consistency is an important ingredient for restaurant success. It is what brings people back for more and creates a regular customer base – reputations are built on consistency. read more