Practical advice for bar and restaurant owners on ordering, tabs, payments, staffing and bringing guests back.
A schedule falls apart when it is rebuilt from memory every week. Here is a repeatable way to schedule bar staff, from standard shifts to checking what really happened.
Read the article →On a busy night your sales are limited by how fast staff can serve, not by how many guests want a drink. Here is where the time goes, and how to get it back for staff and managers.
Read the article →One guest who harasses staff or starts fights costs more than their tab is worth. Here is when to ban someone, how to do it fairly, and how to make sure every shift knows.
Read the article →Cutting someone off is the hardest call in a bar shift. Here is how to make it early, say it well, and make sure it holds when the guest tries another bartender or their phone.
Read the article →Every bar has a night that barely covers its wages. Here is how to pick the right night to fix, choose an event that suits your room, and tell whether it worked.
Read the article →A small group of regulars usually accounts for a large share of a bar's sales. Here is how to find out who they are, notice when one stops coming, and bring them back.
Read the article →Shrinkage hides in three places: the bottle, the void button and the cash drawer. Here is what to measure in each, and how often, so losses show up as numbers instead of hunches.
Read the article →Most of the time a table sits occupied is not spent eating. Here is where the dead time hides in a restaurant visit, and how to remove it without making anyone feel hurried.
Read the article →QR ordering in a restaurant succeeds or fails on the menu and the kitchen, not the code on the table. Here is how to set up modifiers, kitchen routing and service so it helps your servers.
Read the article →Food cost drifts upward quietly: a supplier raises a price, a portion grows, a dish stops paying its way. Here is how to cost a plate, price it, and catch the drift early.
Read the article →POS pricing has three separate layers: subscription, card processing and platform fees. Here is how to read each one, with Toadee's own numbers as a worked example.
Read the article →Walked tabs and declined cards at close are avoidable. Here are the controls that stop them, and how to set each one so honest guests barely notice.
Read the article →A plain guide to QR code ordering in a bar: what guests see, what staff see, and the setup order that avoids a messy first weekend.
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