You can’t know where you’re going until you know where you’ve been. Forecasting is a big part of budgeting, scaling up for labor, purchase allotment and a whole lot of other systems that can make your restaurant an efficient machine of profit.

To market or not to market? That is the question.  Every restaurant should have a marketing plan and program, but it should be catered to your revenues, goals for gaining new business and goals for retention.

When it comes to point of sale (POS) systems, a common problem among restaurant owners (whether a full-service restaurant, A bar, or a delivery-only pizzeria) is that they buy an expensive system, but then don’t use any of the time-saving and valuable reporting features. Instead, they use it like an expensive cash register.