Operations 16 Restaurant Metrics & Ratios to Know and How To Use Them Learn how to calculate important metrics and formulas for your restaurant. From sales per labor hour to food cost percentages and many more.
Insights Creating Effective Training Programs for Restaurant Employees When an employee joins your team, those first few shifts are not just an opportunity for them to make an impression on you — but for you to show them why they should work for you.
Clients gusto!’s Quest to Become an Empowering Restaurant Employer After his pro football career ended, Nate Hybl was searching for his next chapter. Trading the gridiron for a grill, Hybl spent four years developing the recipes, menu, and concept for what would become gusto!.
Operations Proven Ways To Establish Restaurant Cost Controls Learn how to effectively control costs in your restaurant with this guide. From food costs, inventory costs to employee and labor costs. These strategies can save your restaurant thousands.
Operations How to Write a Restaurant Business Plan [with Sample] Use this sample restaurant business plan outline to help create the most important document needed to open your new restaurant.
Insights Bridging the Gap: Traditional Benefits on the Rise in Restaurants As the restaurant industry evolves, employees demand the benefits of the traditional 9-to-5 job, such as health insurance, paid sick days, vacation, retirement accounts, and more.
Operations How to Buy a Restaurant: An Ultimate Guide The dream of restaurant ownership is alive in many—but where do you start? Buying an existing restaurant is an easier and more cost-effective way to get into the business—here's how.
Insights What Restaurant Employees Really Need to Feel Engaged at Work There are countless ways to keep your team engaged—but what moves the needle the most? As part of our “What Employees Want” report, we learned what restaurant workers really need to feel a part of something bigger.
Insights The Critical Role of Management in Reducing Restaurant Turnover Our data confirms that 66 percent of employees indicated that they had quit a restaurant job, with a quarter having quit more than once. Nearly half of all employees who have left a restaurant job before cite poor management as one of the main reasons for this high turnover.
Insights Why Team Camaraderie Matters As Much As Pay in Restaurants 60 percent of employees list "Getting along with coworkers" as one of the top three reasons for job satisfaction in the restaurant industry.