Restaurant POS and technology news, trends, best practices.

In a newsletter this week, theRestaurantExpert.com consultant David Scott Peters discussed the difference between knowing your numbers and managing your numbers. Continue reading for more on how some restaurant operators apply this principle to achieve big increases in profitability.

Have you reached the point where your attention is pulled in so many directions, you need a clone? Eventually, any restaurant operator who craves sleep, a vacation, or a family life, will need to hire a manager. Or another manager. A great place to look is your own staff—but consider these points before promoting an employee to a manager role. Continue Reading...

In the final part of the series (check out part one and part two if you haven’t already ), Dave Hick discusses the final P of his restaurant management philosophy: Process. Continue Reading...