Answers
restaurant, café, and bar management questions & answers
Categories
Opening a Restaurant
Licenses & Permits
Menu Engineering
Finance & Accounting
Operations & Management
Staff Management
Customer Experience & Loyalty
Marketing & Promotion
Online Ordering & Delivery
Restaurant Technology
How do I know how many staff members I actually need to run my restaurant efficiently?
To know how many staff members you actually need to run your restaurant efficiently, match labor hours to your real workload (covers, prep volume, service style, and opening hours) and build schedules around your busiest periods. The right number is the smallest team that can meet service standards consistently without burnout, overtime spikes, or quality drops.
How do I organize daily restaurant operations so nothing gets missed during busy shifts?
To organize daily restaurant operations so nothing gets missed during busy shifts, run the day from a simple, written system: clear roles, timed checklists, and short handovers. When the team knows who owns each task and when it gets checked, service stays consistent even during rush periods.
How do restaurant owners keep track of daily sales and expenses without getting overwhelmed?
Restaurant owners keep track of daily sales and expenses without getting overwhelmed by following a simple, consistent routine. They focus on key daily figures such as total sales, payment breakdown, major expenses, and labor costs, record them in a standardized format, and review results weekly instead of constantly monitoring every detail.
What licenses and permits do I need to legally open and operate a restaurant?
To legally open and operate a restaurant, you typically need business registration and tax setup, a food establishment or health permit with inspections, and fire and building approvals for the premises. Depending on your concept and location, you may also need an alcohol license, zoning or outdoor seating permissions, signage permits, and music or entertainment licensing.
How do I choose the right restaurant concept for my location and target customers?
To choose the right restaurant concept for your location and target customers, match local demand, the location’s constraints and traffic patterns, and an operating model you can run consistently. The right concept fits the neighborhood, serves a clear customer group, and works financially with your rent, labor, and pricing.
How do I categorize menu items using menu engineering principles?
To categorize menu items using menu engineering principles, look at each item’s profitability and popularity at the same time, then group items into four standard categories—Stars, Puzzles, Plowhorses, and Dogs—so you know what to promote, improve, reprice, or remove.
What is a digital menu in a restaurant, and how does it work?
A digital menu is an electronic version of a restaurant’s menu that guests view on a screen or their own device, usually by scanning a QR code. The menu is hosted online, allowing restaurants to update items, prices, and details in real time without reprinting.
