Operations & Cost Control

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Menu engineering for maximum profit

So what is menu engineering, anyway? Though it may sound complicated, it’s really just evaluating menu items based on their sales and profit-generating potential.

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Ask the Expert: Keep labor dollars from slipping through your fingers

My total labor percentage including taxes runs between 36-40 percent each period. I understand this is normal, but I can’t afford it any longer. What are some ideas to help bring that number down?

Articles HERO Operations & Cost Control Resources

Tip pooling: What restaurants need to know

By Paul Schlienz Tip pooling has been surrounded by controversy in recent years. The reason for this is a series of legal actions, the final outcome of which is still

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Serving alcohol responsibly during the holidays

During the holidays many people want to celebrate with family and friends, and alcohol is often a part of that celebration. However, people can often get caught up in the excitement and consume too much. So it is important to be even more vigilant when serving alcohol during the holidays.

Articles Magazine News Room Operations & Cost Control

Drive profitability through better beverage management

By Rick Braa, CHAE QUESTION: I’ve recently decided to focus on my beverage program. Where should I focus to run better beverage numbers? ANSWER: Beverages are a significant part of

Articles News Room Operations & Cost Control

Does it pay to buy used equipment?

Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions before deciding whether to buy new or used.

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What you need to know about service animals

Train your employees to understand the needs of guests with service animals. The Americans with Disabilities Act says businesses must admit service animals anywhere their owners go.

Articles Magazine News Room Operations & Cost Control Washington State

WSLCB compliance checks: Fact and Fiction

The subject of compliance checks draws many questions for our enforcement officers, and there are many misperceptions of the laws, rules and procedures associated with them.

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Surcharging Credit Cards – Q&A for WRA Members

A payment card surcharge, also known as a checkout fee, is an additional fee that a merchant adds to a consumer’s bill when he or she uses a card for payment.

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Listen up: Tips for reducing noise in your restaurant

At a restaurant, noise is unwanted and oftentimes can seem out of place, startling, or too loud, adversely affecting the carefully planned ambiance of your operation.

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The best seat in the house

Over the clatter of pots and pans, the waitress addresses the party of four dining just feet from the hot line at Buca di Beppo restaurant in Washington, D.C. “You’re

Articles News Room Operations & Cost Control

Restaurant renovations: Does your facility need a facelift?

A remodel can spruce up your restaurant’s image and transform your space to maximize sales. But before plunking your hard-earned dough into a redesign, check out these tips to help get a return on your investment.

Articles Magazine News Room Operations & Cost Control

Four Focus Areas to Improve Product Cost

I don’t want to overhaul my menu, and I think my prices are where they need to be. Where should I start on the cost side?

Articles Magazine News Room Operations & Cost Control

Three ways to stay relevant in the offseason

This is the most difficult time of year for our business. The majority of our sales are seasonal and we are now in the offseason. What ways can I maximize our business to keep from building a big hole?

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Automatic Tips? Not So Fast!

Those mandatory 18% tips on checks for large dining parties will get more expensive for restaurateurs starting January 1, 2014.