Tag: Restaurant Operations
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Sales Per Labor Hour (SPLH): The One Labor Metric Every Restaurant Operator Needs
Labor percentage alone only tells half the story. Sales Per Labor Hour (SPLH) connects your staffing decisions directly to revenue outcomes — and it’s one of the most actionable metrics in restaurant management.
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Staffing Needs
Understanding staffing needs is a vital aspect of running a profitable restaurant. Unlike traditional office roles where employees might work a standard 40-hour week, the restaurant industry demands flexibility to meet fluctuating customer demands, avoid overtime costs, and cope with inevitable turnover. For example, if you have eight employees working…
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Inventory Management
Inventory management is a vital aspect of restaurant operations, having a direct impact on the bottom line. Maintaining a clear understanding of inventory levels is essential, requiring weekly assessments and more detailed counts at the close of each financial period, as well as at the year’s end. Carrying an excessive…
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Crisis Management
Crisis management is an essential aspect of retaining profitability and maintaining the reputation of a restaurant. Whether facing a physical disaster like fire, storm damage, or a water leak, or dealing with the potential wildfire of negative social media posts, being prepared to act swiftly is key to minimizing damage.…
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Introduction: The Imperative of Financial Management in the Restaurant Industry
In the dynamic world of the restaurant industry, one truth remains constant: if you do not protect the financial model, you will fail. The art of running a restaurant goes far beyond crafting the perfect dish or designing a memorable dining space. It’s about financial acumen, meticulous management, and a…
PROTECTING THE BOTTOM LINE 