by josh@thedevq.com | Jun 10, 2016 | Blog
One of the biggest challenges in running a restaurant is calculating and monitoring food costs. It is fine science, one that take discipline and diligince on the part of both management and staff. Managing food waste, keeping track of inventory, and pricing your menu...
by josh@thedevq.com | Jun 10, 2016 | Blog
You could have the best restaurant in town with 5 star reviews and a loyal customer base, but if you’re pricing a plate at $10 that costs you $12 to serve, you won’t succeed. So how do you calculate food cost percentage? Calculating the correct number for your...
by josh@thedevq.com | May 30, 2016 | Blog
The biggest decision to make when considering opening your own restaurant is whether to buy a franchise or create your own original concept. One of the most common misconceptions is that with franchising you would lose your autonomy- but franchising is the easiest way...
by josh@thedevq.com | May 19, 2016 | Blog
There are two main models of running a restaurant: independent ownership and franchising. Independent ownership pretty much speaks for itself. The owner creates the concept, the marketing, the training, the design, the menu, everything. But what is franchising? How is...
by josh@thedevq.com | Apr 28, 2016 | Blog
Location location location. You could have the most incredible chef, restaurant concept and staff, but you still have to be discoverable and visible to be successful. One of the biggest reasons restaurants fail is poor site selection. It’s a big decision and should be...
by josh@thedevq.com | Apr 28, 2016 | Blog
Opening a restaurant is no easy feat, but keeping it up and running and successful is just as difficult. Employee retention, customer loyalty, excellent food and service, great bookkeeping: all are factors that lead to success. Here we’ll look at the 6 essential...
