The brigade system was the first restaurant operating system. Here's the second.
The back office never had a brigade. Meet the team of AI assistants, one per station, running forecasting, scheduling and reviews on margin.
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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.
A guide to menu pricing in the digital age
How restaurants price a menu on sales and margin data: traditional pricing, menu engineering and AI-led dynamic pricing, and when each fits.
5 strategies to trim your restaurant food costs
Find out how to reduce your restaurant food costs with these five simple but effective strategies, including menu engineering and using AI technology.
Unlocking the potential of central production kitchens: A guide
Streamline restaurant operations and cut costs with central production kitchens. Learn how CPUs ensure quality and efficiency across all locations.
From good to great: Transforming staff training in a restaurant
Train restaurant staff effectively. Explore key skills, best practices, and management tips to enhance restaurant training and service.
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Essential restaurant inventory reports for efficient stock management
The eight inventory reports that show where stock, waste and margin are leaking, what each one tells you, and how often to run them.
How frequently should a kitchen audit take place? Your questions answered
It’s best to conduct a kitchen audit at least twice a year. This ensures that you meet compliance with the regulations set out by The Food Standards Agency.
The role of staff training in inventory management
How to train restaurant staff on stock counts, ordering and storage, and the waste, errors and idle stock that good training removes.
Unveiling key performance indicators for top-performing restaurants
Learn how to measure, track, and use crucial KPIs for business growth, improved customer satisfaction, and ensure overall restaurant success.
