Food Service Operations
Running a restaurant or food business: costs, staff, suppliers and the systems behind the register.
What a Restaurant POS System Costs With Every Add-On Turned On
A restaurant owner's walk through what a POS system costs with every add-on switched on: plans, devices, payroll, hardware and card processing.
Server-Based vs Cloud POS: Why the Diner Moved From Aldelo to Square
What a server-based and a cloud POS each ask of a restaurant owner, and why the Heritage Diner moved from Aldelo to…
How to Calculate Food Cost Percentage
The food cost percentage formula, a worked example, and the counting mistake the Heritage Diner made before it started tracking food cost…
Training Restaurant Staff on a New POS System
Practice before live shifts, split training by role, teach permissions and the bad moments, and keep refreshing. What vendor guides say about…
Restaurant Menu Pricing Without Guessing
Plate cost, food cost percentage and contribution margin are the three numbers behind a priced menu. Worked examples from a textbook and…
Online Ordering for a Restaurant: Your Own Site or Delivery Apps
Delivery apps bring orders to the register but keep the customer. Here is how Square syncs one menu and what to ask…
Reading a Restaurant Sales Report
A walk through what a Square restaurant sales report contains: gross and net sales, comps, modifiers, tips, fees, and the one number…
Working in a Family Restaurant
The Heritage Diner is a family business, and this post sticks to the facts of it plus what published sources say about…
Restaurant Labor Cost and Scheduling Against Sales
How restaurant labor cost percentage is calculated, what published guides give as benchmarks, and the wage rules that make a cut shift…
How to Build a Weekly Prep List for a Restaurant Kitchen
A prep list only works if it names the item, the cut, the quantity and the cook. Here is how to build…