Open Dining Blog

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.

Customer lifetime value (CLV) is one of my favorite metrics.  It's also one of the more difficult metrics to properly gauge, understand, and utilize.  So let's dig in!

"Can't win 'em all."

"Everybody has a bad day."

"Mistakes happen."

Eventually, a customer will have a poor experience, and take to social media or review