Every year, Consult to Grow® works to add to our growing repository of free restaurant resources. This year saw our greatest growth with the addition of our online Shop where you can find customizable downloads. In addition, we have developed several blog posts to support your restaurant business. Here are the top five most read blog posts from 2023:
Managing labor costs is a crucial aspect of running a successful restaurant business. One effective way to manage labor costs is by using SPLH (Sales Per Labor Hour) or CPLH (Customers Per Labor Hour) metrics. These metrics provide valuable insight into your restaurant’s labor performance. They can also help you make informed decisions to reduce costs and improve your bottom line.
Read the full post here.
In this fiercely competitive arena for restaurant market share, where economic challenges loom large, and the stakes have never been higher, it’s critical to remember the timeless wisdom of President Dwight Eisenhower: “What counts is not the size of the dog in the fight—it’s the size of the fight in the dog.”
As we navigate turbulent sales and traffic headwinds, this moment is a call to action for restaurant and operational leaders. So, muster your determination and rally your team, for in the battle for market share, it’s not just about the odds—it’s about the will to emerge victorious.
Read the full post here.
In any business, it’s crucial to strike a balance between perfecting your current operations and expanding your reach to increase profits, drive sales, and capture new audiences. This is especially true in the restaurant world, where it’s essential to stay agile and ahead of the curve in order for growth to happen. If your restaurant is ready to move onwards and upwards, it’s important to have a few key restaurant growth strategies in mind as you begin mapping out a robust plan to scale your restaurant operations.
Being strategic about expansion ensures you’ll be able to grow both rapidly and effectively. This means you can meet your goals while still maintaining your brand’s core values and commitment to excellence.
Read the full post here.
Managing the transition from friend to boss is both common and challenging, especially in the restaurant industry. If you are struggling as a new-in-position manager, you are not alone. 60% of first-time managers surveyed found managing people that were once their peers was the toughest challenge. Yet, friends are incredibly important at work.
A Gallup poll suggests that team members with a good friend at work are 51% more engaged. Of people polled, 65% said laughter or humor played a positive role in productivity, and 75% planned to be with their company one year from now.
On the flip side, having close friends at work once a team member is promoted to management can create some friction. Or worse, cause new managers to run afoul of company policies.
Read the full post here.
Restauranteurs often go into the hospitality business because of their love of food and people. That love doesn’t always translate to profits. When a restaurant isn’t making money, it’s an expensive hobby at best or a high-risk financial investment at worst.
What can you do if your restaurant is not profitable enough or at all?
Read the full post here.
Employee-centric design focuses on the true needs, challenges, and insights of the actual employees operating within the four walls of your business — where the money is made.
Introduction Congratulations on taking the exciting step towards becoming an independent consultant or freelancer! My name is Jamie Griffin, and I’ve been navigating the world
There is no avoiding that employee mental health disorders are among the most burdensome health concerns for employers. This is especially true in the high-stress
