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86 articles

Restaurant Operations

Articles focused on day-to-day restaurant workflows, service efficiency, staffing, and operational best practices.

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Restaurant Operating Costs: Full Breakdown
Restaurant Operations

Restaurant Operating Costs: Full Breakdown

Restaurant operating costs are everything it takes to run the restaurant once it is open: food and drink, labour, rent and the running expenses. The full list with typical shares of sales, which costs are fixed or variable, a worked month and how to cut each line.

Restaurant Budget Template (Free Excel)
Restaurant Operations

Restaurant Budget Template (Free Excel)

A restaurant budget is a month-by-month plan of sales, costs and profit for the year ahead. Download a free Excel and PDF template with a worked 70-seat example, then see how to build one from covers and review it against actuals each month.

How to Improve Your Happy Hour Menu
Restaurant Operations

How to Improve Your Happy Hour Menu

To improve your happy hour menu, cut it to the drinks and bites that still make money at the lower price, give it one job and measure it by the hour. What to serve, how deep to discount, when to run it, where it is illegal and which numbers to track.

Restaurant Chart of Accounts Template
Restaurant Operations

Restaurant Chart of Accounts Template

A restaurant chart of accounts is the numbered list of every account your books use, from food sales to tips owed to staff. Download a sample chart in PDF or Excel, see how a night's takings post to it, and how charts differ in Germany, France, Spain and Italy.

Restaurant SOPs That Staff Actually Follow
Restaurant Operations

Restaurant SOPs That Staff Actually Follow

How to write restaurant SOPs your team will use: which standard operating procedures to write first, a restaurant SOP template, worked examples for the kitchen, floor and bar, building the operations manual, and keeping it current across locations.

Bar Tab Management: Pre-Auth and Walkouts
Restaurant Operations

Bar Tab Management: Pre-Auth and Walkouts

How to run bar tabs without losing money: what a pre-authorisation hold actually does, how big to make it, what to do when a tab outgrows it, closing tabs before last call, and what you can recover when a guest walks.

Restaurant VAT: One Bill, Three Rates
Restaurant Operations

Restaurant VAT: One Bill, Three Rates

Germany scrapped the eat-in and takeaway split in January 2026, France never used it, and Italy and Spain tax a beer at 10 percent on the table but 22 in a bag. What actually decides the rate, and what your till has to do about it.

Types of Table Service and What Each Costs
Restaurant Operations

Types of Table Service and What Each Costs

Plated, silver, gueridon, family style and buffet service, compared by the numbers that decide them: covers per server, training weeks, aisle width and turn time. Why most rooms inherit a style and never re-price it.

Restaurant Portion Control: Specs, Yields and Variance
Restaurant Operations

Restaurant Portion Control: Specs, Yields and Variance

Portion drift is the quietest cost leak in a kitchen. How to write a usable spec, run yield tests, design the station so the right portion is the fast one, and read theoretical against actual usage weekly.

Restaurant Sales Forecasting: A Weekly Method
Restaurant Operations

Restaurant Sales Forecasting: A Weekly Method

Most restaurant forecasts are a four-week average and a shrug. How to project covers first, then average check, measure how wrong you were last week, and turn the number into a rota and a purchase order that Monday morning can actually use.

Nightclub Management: Door, Bar and Close
Restaurant Operations

Nightclub Management: Door, Bar and Close

A late-night venue earns most of its money in about three hours and loses it at the door, on unclosed tabs and at the cash-up. How to run the night, from the queue to the 3am close, without the failures that cost a licence.

Kitchen Hierarchy: Every Chef Rank Explained
Restaurant Operations

Kitchen Hierarchy: Every Chef Rank Explained

Chef de partie, demi chef, commis, saucier, tournant, aboyeur. What every rank in the kitchen brigade actually does, how the dining room mirrors it, and which of these roles a real kitchen still needs at each size.

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