Guides written for pros
Playbooks on pricing, software, suppliers, regulations and getting more work, written for independent restaurant owners.
Marketing your restaurant and managing online reviews without burning outMarketingA practical approach to restaurant marketing and review management that focuses on repeat visits and honest responses instead of chasing every trend.Pricing your menu around real food cost, not gut feelBusinessHow to cost out each dish, set a target food cost percentage, and reprice a menu without scaring off regulars who know your old numbers by heart.Licensing and health compliance every restaurant owner should trackRegulationsA practical overview of the licenses, permits, and health inspection habits that keep a restaurant open and out of avoidable trouble with regulators.Managing food distributors and inventory without losing margin to wasteBusinessHow to work multiple food distributors, count inventory that actually matches your usage, and catch the waste that quietly erodes restaurant margins.Hiring and keeping restaurant staff who actually stayHiringPractical hiring and retention approaches for kitchen and front of house roles, built around scheduling, culture, and the realities of restaurant turnover.Choosing a POS system that fits how your restaurant actually runsSoftwareWhat to weigh beyond the monthly price when picking restaurant POS software, from hardware reliability to how it handles tips, splits, and menu changes.