Insights & Resources

Tips, strategies, and insights to help you run a more profitable restaurant.

5 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.

28 Nov 2024 Read more →

Operations 6 min

Understanding 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.

20 Nov 2024 Read more →

AI in Hospitality 7 min

How AI is transforming hospitality operations

From invoice processing to predictive analytics, discover how AI-driven tools are helping restaurants save time and reduce costs.

15 Nov 2024 Read more →

Product 8 min

Menu 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.

10 Nov 2024 Read more →

Cost Control 5 min

The 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.

5 Nov 2024 Read more →

Operations 7 min

Managing multiple venues: Challenges and solutions

Scaling from one venue to many brings operational complexity. Here's how to maintain control without drowning in spreadsheets.

28 Oct 2024 Read more →

Cost Control 6 min

Recipe 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.

20 Oct 2024 Read more →

Operations 5 min

Inventory 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.

14 Oct 2024 Read more →

Operations 7 min

Supplier negotiations: Getting better prices without sacrificing quality

Practical strategies for negotiating better prices with suppliers while maintaining quality. Includes volume commitments and relationship building.

7 Oct 2024 Read more →

Cost Control 8 min

The complete guide to hospitality profit margins

Understand hospitality profit margins including gross, operating, and net margins. Includes industry benchmarks and strategies to improve profitability.

30 Sept 2024 Read more →

Product 6 min

Seasonal 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.

22 Sept 2024 Read more →

Operations 5 min

Staff 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.

15 Sept 2024 Read more →

Operations 7 min

Par 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.

8 Sept 2024 Read more →

Operations 6 min

Kitchen 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.

1 Sept 2024 Read more →

Cost Control 8 min

Reading 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.

25 Aug 2024 Read more →

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Insights & Resources

5 ways to reduce food waste in your restaurant

Understanding COGS: The metric that matters most

How AI is transforming hospitality operations

Menu engineering: Optimise for profit, not just popularity

The hidden cost of manual invoice entry

Managing multiple venues: Challenges and solutions

Recipe costing 101: Know your true plate cost

Inventory counts: Weekly vs monthly and why it matters

Supplier negotiations: Getting better prices without sacrificing quality

The complete guide to hospitality profit margins

Seasonal menu planning: Maximise freshness and margins

Staff meal programs: Hidden benefit or hidden cost?

Par levels explained: The science of never running out

Kitchen prep efficiency: Saving hours every week

Reading your P&L: What hospitality owners must know

Stay Updated

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