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 →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 →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.
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