Restaurants
Hungry for restaurant business tips, strategies, industry stories, and more? Dig in!
Restaurant Customer Feedback: 8 Ways to Collect It
Most people double-check what others say about a business before they walk through the door. BrightLocal found that 87% of consumers read online reviews of local businesses, and 79% trust them as much as a personal recommendation. That means what your guests say about you often has a disproportionate amount of influence on other potential customers. This guide walks you through why restaurant customer feedback is crucial, the eight ways to collect it across dine-in and delivery, what to ask, and what to do once you hear back.
Restaurant Marketing Ideas and Strategies That Actually Work
There's no shortage of restaurant marketing advice. The problem is that most of it doesn't tell you where to start or what actually drives orders. If you're running one to three locations and feeling like you're trying everything without a clear system, this guide is for you. Here's a prioritized set of restaurant marketing strategies built for independent operators who need results, not theory.
Restaurant Marketing Plan: A Guide To Drive More Orders
Most restaurant owners already know that it’s important to have a restaurant marketing plan. Few have actually created one. Instead, they post on social media when they have a spare moment, run a special only after sales dip, and hope word-of-mouth does the rest. While these actions may work temporarily, they don’t constitute a sustainable approach.
What Is the Average Restaurant Profit Margin? (Guide)
Restaurant profit margins can be thin — but "thin" doesn't have to mean fragile. "Thin" looks different depending on what kind of restaurant you run and how you're measuring profit in the first place. A quick-service spot and a fine dining restaurant can both call their margin "normal" and mean two very different numbers.
Restaurant Profit and Loss Statement: Ultimate Guide
Every decision you make — hiring a new line cook, changing your hours, adding a delivery channel — eventually shows up as a number on your restaurant's profit and loss statement. If your P&L feels more like a chore than a tool, you're not alone — plenty of great operators put it off simply because the numbers are confusing at first.
