According to the Food and Agricultural Organization of the United Nations, approximately one third of all food is lost or wasted annually. Most of the waste comes from fruits or vegetables. A lot of food waste can't necessarily be prevented due to hygiene, like saving food that has already been on someone's plate, but it is possible to cut down on food waste at your restaurant in other ways.

There are different strategies to customizing your restaurant's specials so they can be a heavy driver for your revenue. Whether the specials change daily, weekly, or monthly, they can serve as a fun way to see what diners are interested in and what is popular with your customers.

Today’s marketing is all about breaking through the chatter. For people to visit you, they need to be able to find you.

I’m going to show you three marketing ideas that will put a map to your restaurant in the hands of your customers. X marks the spot!

Restaurants often have a low profit margin and their sales are often dependent on the time of year or events happening in the area. This leaves many restaurant owners and managers wondering how they can increase restaurant profit. Fortunately, there are a few things owners and managers can do to increase profits while keeping customers and employees happy.

Here are best practices for scoring more ratings online, such as proper listing information, leaving professional review responses, and making reviewing easy for customers.

When you allow for carryout orders at your restaurant, you open yourself to a whole new audience of customers that don’t want to eat in your restaurant but still want to enjoy your food. Besides offering carryout in the first place, you can also follow a few tips to make the ordering and pickup  process even easier.

Running a restaurant means juggling what feels like dozens of tasks at any given moment. From tracking vendors and managing inventory, to deciding which restaurant POS to use and conducting employee reviews, there’s a lot to handle to keep the plates spinning.