Operating notes for hospitality teams
Tips, strategies, and field-tested ideas to help you run a more profitable restaurant.
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Cost Control 5 min5 ways to reduce food waste in your restaurant
Learn practical strategies to minimise waste, improve margins, and run more sustainably with better inventory tracking and portion control.
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Operations 6 minUnderstanding COGS: The metric that matters most
Cost of Goods Sold is the foundation of restaurant profitability. Here's how to calculate it accurately and use it to make better decisions.
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AI in Hospitality 7 minHow AI is transforming hospitality operations
From invoice processing to predictive analytics, discover how AI-driven tools are helping restaurants save time and reduce costs.
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Product 8 minMenu engineering: Optimise for profit, not just popularity
Not all bestsellers are profitable. Learn how to identify your stars, plowhorses, puzzles, and dogs, and what to do with each.
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Cost Control 5 minThe hidden cost of manual invoice entry
Manually entering invoices costs more than time. Discover the true impact on accuracy, inventory visibility, and your bottom line.
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Operations 7 minManaging multiple venues: Challenges and solutions
Scaling from one venue to many brings operational complexity. Here's how to maintain control without drowning in spreadsheets.
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Cost Control 6 minRecipe costing 101: Know your true plate cost
Learn how to calculate the true cost of every dish on your menu, including waste factors, yield adjustments, and indirect costs.
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Operations 5 minInventory counts: Weekly vs monthly and why it matters
Should you count inventory weekly or monthly? Learn the best frequency for different items and how to structure efficient stock counts.
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Operations 7 minSupplier negotiations: Getting better prices without sacrificing quality
Practical strategies for negotiating better prices with suppliers while maintaining quality. Includes volume commitments and relationship building.
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Cost Control 8 minThe complete guide to hospitality profit margins
Understand hospitality profit margins including gross, operating, and net margins. Includes industry benchmarks and strategies to improve profitability.
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Product 6 minSeasonal menu planning: Maximise freshness and margins
Learn how to plan seasonal menus that reduce costs and improve quality. Includes Australian seasonal produce guides and transition strategies.
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Operations 5 minStaff meal programs: Hidden benefit or hidden cost?
Are staff meals a valuable retention tool or a margin drain? Learn how to structure, cost, and track staff meal programs effectively.
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Operations 7 minPar levels explained: The science of never running out
Learn how to calculate and set par levels that prevent stockouts without overstocking. Includes formulas, examples, and adjustment strategies.
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Operations 6 minKitchen prep efficiency: Saving hours every week
Discover practical strategies to improve kitchen prep efficiency. From mise en place principles to batch prep timing and effective prep lists.
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Cost Control 8 minReading your P&L: What hospitality owners must know
Learn how to read and analyse your restaurant P&L statement. Understand key line items, benchmark percentages, and spot trends early.
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