After the rush of the holidays, but before the summer slam hits, you might find you have a slower season in your restaurant or bar. Many businesses in the hospitality industry experience a slow down in the first few months of the new year, as customers recuperate from holiday spending and retreat into their homes … Continued

Inventory turnover is a business and accounting term for measuring the number of times your inventory is sold or used up in a certain time period, like a month or year. In the restaurant industry, calculating your food and beverage inventory turnover ratio – or ITR – is an incredibly useful tool for decision making in … Continued

If the wind up to the New Year has you looking for new ways to streamline your restaurant business and boost profits, then inventory management is a great place to focus your resolutions. Effective restaurant inventory management can be as easy as a touch of a button with Optimum Control’s suite of restaurant inventory apps … Continued

The restaurant business tends to get a boost in the holiday season: with more people out shopping, they are often also looking for a place to relax and refuel. Large party bookings increase with festive celebrations, as does the demand for catering services. And while the holiday season can bring in new and more business, … Continued

In the restaurant business, “PAR level” is an industry term for effective inventory management. Specifically, Periodic Automatic Replacement or PAR is a system for figuring out the minimum level of inventory you need on hand for a given period of time. Ideally, a PAR level system will tell you the minimum quantity of any given … Continued

One of the most fundamental aspects of successful restaurant and bar management is food costing: the difference between the cost to you to prepare a recipe or menu item and the amount you can charge your customers for that item. In other words, food costing is all about your profits. Food costing is the only … Continued

How you manage your bar or restaurant inventory can make or break your hospitality business. Successful inventory management involves accurately tracking your food and beverage inventory stocks, making the most cost-effective purchasing decisions, and ordering your stock at the optimal level of demand. But how you decide to manage your inventory is just as important … Continued

In the service industry, we are trained from day one that “the customer is always right.” A successful bar or restaurant is wise to put this philosophy first, knowing that happy customers are returning customers, and the key to our bottom line. But in reality, there are many ways that we can put our profits … Continued

Now that the busy summer restaurant season has begun, the time for hiring more summer staff has also now arrived. With high school, college and university students out looking for summer jobs, restaurant and bar owners are now staffing their patios and extended hours with a larger roster of temporary summer help. But as minimum … Continued

If recent consumer trends are any indication, it’s only going to be more and more common that customers at your restaurant will request substitutions to the menu items they order. Be it allergies, intolerances, diet restrictions or just individual preference, the list of possible substitution requests is nearly endless – while the opportunity to prepare … Continued