While most assume a high number of sales is the key to a successful business, efficiency has far more to do with a company’s longevity. While sales may be high, if a company has to put out a large sum to cover labor and wage, brick and mortar upkeep, or equipment maintenance, the amount left over may not be great enough to keep the business a float. Efficiency can be measured by the amount of money left over from sales after all the overhead is paid.

Key Takeaways:

• Efficiency is a mathematical equation that measures output (sales) and input (costs) to determine the bang for the buck.
• You have to mind the overall efficiency in the design of the full-service concept to maximize the likelihood of success.
• As you complete this evaluation, make sure that it is done in an objective and quantifiable way

“The more output and the fewer the inputs, the more efficient the concept is in terms of efficiency of dollars, which is the most important measure of efficiency.”

Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/efficiency-better-indication-success-sales

As a restaurant owner, hosting events can be a real headache – but it doesn’t have to be! There are tips and tricks that you can follow to help make sure your next event is a breeze. Make sure your guests get the best experience possible while still adhering to your own objectives and budget. Advertising is a businesses best friend, so remember to make sure to get the word out and avoid scheduling around competitor hosted events to ensure the greatest outcome.

Key Takeaways:

• Hosting an event at your restaurant is a chance to attract many first-time diners, giving you a key opportunity to make a lasting impression
• Whether you’re planning a refined 50th anniversary party or a big bash for millennials, it’s important to start by determining general parameters and specific objectives
• Though food and drink will likely be the primary expenditures, understanding the allotment for other essential areas is equally important

“If the event is open to the public, contact as many local outlets as possible and ask them to add it to their calendar listings for increased exposure.”

Read more: https://www.foodnewsfeed.com/fsr/vendor-bylines/how-throw-successful-event-your-restaurant

Along with new trends and diets we always get new foods. Well grapefruit isn’t new and people have known about its health affects for centuries, but we stopped using it. Recently many new diets are calling upon these old school healthy ways like with turmeric, to help release the toxins of years of food abuse on our bodies. Turmeric was once even used as a paint color back in the 1400s, now we use it for better digestion and dietary aids.

Key Takeaways:

• Grapefruits are coming back to the mainstream in a very trendy way.
• The grapefruit is now popular and can be used on many dishes in many ways.
• Fruits and spices are now becoming more popular and covering the dining landscape.

“While Filipino food is not yet mainstream in the U.S., one dish in particular has the potential to win over American stomachs: Sisig.”

Read more: http://www.restaurant-hospitality.com/food-drink/trend-watch-grapefruit-adds-tart-refreshment-across-menu

Keeping quick service restaurants fully staffed is not only important for a smoothly running day to day operation, but also for the businesses bottom line. A restaurant that is understaffed will not meet the needs of the customers and will loose revenue as a result. There are applicant tracking devices that allow managers to effectively schedule, interview and follow up with applicants to ensure that qualified potential employees can be hired in a timely manner.

Key Takeaways:

• If you pay people to focus on one aspect of their job, other parts of it can suffer.
• Applicant tracking systems help you see when applicants are contacted to make sure you’re not missing out on good people.
• Businesses need good staff so you should reward your managers for good hiring practices.

“Managers get rewarded on speed of service, but if they disregard an applicant, nobody will ever know.”

Read more: https://www.qsrmagazine.com/outside-insights/why-its-critical-reward-great-hiring-practices

Determining a different or additional location has many of its own challenges. There are several questions to ask when one is considering opening another location and this list provides a good overview of major issues one might face or need to consider such as: benefits of another location, where to place the new restaurant or store, difficulties that may no longer be around the second time, effective time management between the two locations, and differences in the area surroundings that might force different strategies to be adopted.

Key Takeaways:

• Opening a second location to your restaurant is an important decision, that must be weighed heavily by the owner.
• The owner must take advantage of their already existing knowledge. This will help in deciding on finding a good location.
• The owner shouldn’t assume that the second location will operate exactly like the original location.

“You have to know before opening a second location that your standards are set in stone. Day in and day out, there has to be consistency in great food and service.”

Read more: http://www.fsrmagazine.com/kitchen-sink/5-biggest-questions-owners-and-operators-have-about-expanding-second-location