In our last post, we presented an introduction to Customer Lifetime Value (CLV). Here, we'll take a deeper dive into how CLV is actually modeled and calculated. Understanding the concepts behind CLV can help you use it properly.»
Back of House
Now that you know how hiring mistakes can have a negative impact on your business, let's dive into the back-of-house first!
Proper restaurant staffing within the back-of-house team is vital to a restaurant's success -- there's a good reason why so many owners also run their own kitchens. Not only does the food have to be excellent, it also has to be consistently-prepared in a timely manner. The kitchen has to withstand peak hours and dig out of the weeds night after night. It's notoriously a high-stress environment, so managing restaurant staff for the back-of-house should be a top level priority.»
As of May 5th, 2017, the US FDA will require certain restaurants and food service establishments to provide calorie counts on menus, and in-depth nutritional information upon request. We've noticed some confusion and misconceptions around the new requirements. Here we'll provide clarification around key concepts and requirements for restaurant owners/managers and walk through some of the questions we're most frequently hearing.
For more information, we recommend heading over to the FDA Industry Guidance.»
You use the finest ingredients. You've secured a premier location. The menu is spot-on. Your branding and marketing is on point. You account for food and labor costs, and profits are all but assured.»