The restaurant industry has an average 66.3% turnover rate. That means for every three employees you have right now, you’ll probably replace two of them within a year. Think about that for a minute. The time and expense it takes to constantly re-hire and re-train can take its toll on your restaurant management. Avoid the
How to Reduce Your Restaurant Labor Costs and Save Money
On average, three out of every four employees in your restaurant won’t be with you this time next year. And it’s going to cost you big. Do you have the extra money to lose when employees leave? In our brand-new eBook, we walk through how to forecast your restaurant labor costs accurately, and then pinpoint
How to Make the Most of the Holiday Rush
There’s a good chance your restaurant is about to get super busy for the holidays. But are you ready? We have compiled 12 quick tips designed to drive more profit and keep your restaurant running smoothly when customers start looking for a place to celebrate this season, focusing on: Menu Operations Staffing Marketing Download this
How to Balance the Challenges and Opportunities of Off-Premise Dining
The demand for food delivery and takeout is projected to increase by double digits annually for the next five years. This presents an opportunity for restaurateurs to attract new customers and increase sales. However, there are also challenges to overcome to deliver food safely and efficiently In this e-book, we offer tips on how you
PARTY TIME: 12 Ways to Maximize Sales with Summer Events
If your restaurant is not in a location that attracts tourists, you might experience a slowdown during summer months. How can you capitalize on summer holidays, community events, weddings, and graduations to increase your seasonal sales, and attract new and repeat customers? Rewards Network offers 12 tips to prepare your staff, space, and menu to
4 Numbers Every Restaurant Must Know About Its Competitors
You wonder. Everybody does. Especially in an economy where every sale matters. Just how well is the restaurant across the street really doing? In this free worksheet, we look at the four most important numbers to know about your competition — and your own restaurant — and what you can do to monetize that data:
Restaurant Equipment: Keeping It Safe, Efficient, and Profitable
Every restaurateur will tell you: one of the biggest investments you can make is in your kitchen equipment. What you buy and how you maintain it over time could make the difference between years of happy service and struggling with one expense after another. Is your restaurant working with the right equipment? In our e-book,
Choosing Restaurant Technology that Drives Profit for Your Business
Restaurant technology is always changing, and to stay at the forefront of the industry, restaurants must change with it. Are you ready for a change? In our brand-new report, we walk through four key restaurant technology systems that can make or break your profit — and what to look for when making a buying decision
How to Hire the Best Restaurant Manager for Your Business
Looking for a restaurant manager and not having much luck? Worried you’re not finding the right person to lead your team? You already know the truth: Hiring a manager is not easy. In our brand-new report, we walk through the hiring process for your restaurant manager step-by-step, laying out all the things you need even
The Essential Restaurant Equipment Checklist
One big key to keeping your kitchen running smoothly (and on budget) is to follow each equipment manufacturer’s instructions for cleaning, keep track of their warranties, and know when, how, and by whom maintenance should be done. That’s a lot to keep track of. Details may vary depending on your equipment, but every restaurant should
