The brigade system was the first restaurant operating system. Here's the second.
Escoffier gave the kitchen a system that scaled. The back office never got one, until now. Meet the AI brigade keeping every restaurant running on margin.
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Going for broke: Why focusing on growth in a tough market is best
Empower your business in tough markets with a restaurant growth strategy to secure prime venues, negotiate leases, and increase market share.
Minimum wage increases: How to minimise the impact on your P&L
Find out how to protect profits in hospitality from the minimum wage increase by managing costs, optimising labour deployment, and strategically upping your prices.
How to use a restaurant P&L statement to improve operations
Find out how to integrate your profit and loss statement with restaurant operations to boost your profits and maximise your capacity.
Cash flow management strategies for multi-venue restaurants
Take a look at these three simple but effective strategies for managing cash flow in multi-venue restaurants.
3 strategies for delivering excellent restaurant customer service
Use these three simple strategies to elevate your restaurant customer service, build loyalty with diners, and encourage positive reviews.
How to conduct a restaurant performance review and why it’s important
Find out everything you need to know about conducting a successful restaurant performance review, including why they’re so important in the first place.
How to create a demand based schedule
Discover the ins and outs of demand-based scheduling, including how it can improve efficiency and safeguard your profitability.
What to know about the new calorie labelling regulation in the UK
Learn the reasoning behind the new Calorie Labelling Regulation in the UK and what your business needs to do to comply.
Mastering employee retention: How to reduce restaurant staff turnover
The restaurant industry is notorious for high employee turnover rates. Take action to reduce your restaurant staff turnover today.
