Kitchen Management

March 20th, 2023

6 New Staff Positions to Blitz Costs and Increase Sales

Hey, we want you to give 6 of your staff some extra hours – and please hear us out! They will start doing extra work that will make…

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March 17th, 2023

How to Manage the Kitchen if you’re Not a Chef… Because you Pay the Bills!

Have you ever felt you’re not welcome or don’t belong in the kitchen? But sometimes, you sit down with the chefs, work out problems, and organise improvements –…

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February 24th, 2023

How to Cut Restaurant Wage Costs with Smarter Rostering

Rostering is one of the most important parts of restaurant and cafe operations – it’s complex and demanding. Poor rostering can lead to high wage costs, staff burnout,…

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January 10th, 2023

How to Find Big Profit Opportunities with Cafe & Restaurant Dessert Sales

It’s always a challenge to keep food costs under control, especially with protein items that have soared in price over the last couple of years. Increasing the Average…

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January 6th, 2023

Cutting Restaurant Waste is About More than Food Scraps

When you take a fresh look at what waste really means, you will find dozens of ways to reduce food and beverage costs, plus labour, packaging and energy…

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December 29th, 2022

How to Negotiate Lower Prices with Suppliers

Prices of food, beverages, packaging, waste removal and energy are all soaring – it’s unbelievable! There are big savings to be made when you negotiate lower prices, and…

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