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80 articles

Restaurant Operations/ Page 2 of 7

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

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Hotel Room Service and In-Room Dining
Restaurant Operations

Hotel Room Service and In-Room Dining

Room service loses money when you measure margin per dish instead of value per journey. Order-to-door timing, a menu built for the lift, tray retrieval, charge stacking, and when a grab-and-go market genuinely beats in-room dining.

Hotel Food and Beverage Management
Restaurant Operations

Hotel Food and Beverage Management

Hotel F&B is not a restaurant with a lobby. Capture rate, RevPASH, folio postings and the night audit, meal plan allowances, why banqueting carries the department, and how to run several outlets out of one kitchen without the numbers going fictional.

How to Increase Average Check
Restaurant Operations

How to Increase Average Check

Selling a dessert at Saturday peak can lose you money, and the arithmetic shows why. Why attach rates beat average check, what the menu research really supports, and four European rules that make the standard upselling playbook illegal.

Employee Theft in Restaurants
Restaurant Operations

Employee Theft in Restaurants

The 4% of sales figure everyone quotes has no traceable source. What 5.7 million transactions actually show, why monitoring paid back twenty seven times more in sales than in recovered theft, and what European law lets you do about it.

The Restaurant Shift Handover
Restaurant Operations

The Restaurant Shift Handover

Your money gets counted every night. The state of the building gets handed over in ninety seconds at the door. What the evidence from medicine and offshore oil says about shift handover, the seven fields that matter, and which records you actually have to keep.

Splitting the Bill in Restaurants
Restaurant Operations

Splitting the Bill in Restaurants

Splitting a bill eight ways costs many venues nothing extra, and the fee argument is settled by one line on your statement. What it really costs is your check count, your covers and your average spend. Plus why you cannot surcharge it and should not set a card minimum.

Restaurant Festive Season Playbook
Restaurant Operations

Restaurant Festive Season Playbook

December is not a third of your year: it is 8% to 9.6% of turnover, and a below average month in Spain. What the data says per market, when festive books really open, and how to write deposit terms that survive both consumer law and VAT.

Restaurant Voids, Comps and Discounts
Restaurant Operations

Restaurant Voids, Comps and Discounts

Voids, comps, discounts and refunds are four different events. Why mixing them up inflates your food cost and blames the kitchen, how to set approvals and reason codes, the patterns worth investigating, and the ten minute weekly review that catches them.

Z Reports and the Restaurant Daily Close
Restaurant Operations

Z Reports and the Restaurant Daily Close

How to close a restaurant day properly: what a Z report is and how it differs from an X report, the four cash numbers that have to agree, blind drawer counts, sensible variance tolerances, and what German, Italian, Spanish and French rules now require.

Restaurant Staff Training: A 30-Day Plan
Restaurant Operations

Restaurant Staff Training: A 30-Day Plan

A 30-day restaurant staff training plan: writing the standards first, what day one should cover, shadowing with a task list, station sign-offs, what changes for the kitchen and bar, and the five numbers that show it worked.

How to Open a Bakery: Costs and Margins
Restaurant Operations

How to Open a Bakery: Costs and Margins

What it costs to open a bakery: retail versus wholesale formats, the oven and proofer decisions, production scheduling, pricing against volatile flour and butter, and the waste control that sets your margin.

Restaurant Cash Flow Management: 2026 Guide
Restaurant Operations

Restaurant Cash Flow Management: 2026 Guide

Why profitable restaurants run out of money, and how to stop it: build a 13-week cash forecast, shorten your cash conversion cycle, free up cash from inventory and supplier terms, and work through a squeeze in the right order.

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