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Everyone knows the old adage: the only things certain in life are death and taxes. However, when you’re in the restaurant business, it might feel more accurate to say that the only real certainties are that you need a POS system, and you need a way to manage your money without going crazy.
Busy bars, fine-dining restaurants, quick-service cafes and every hospitality concept in between all have one thing in common—a menu. Regardless of your business model, your menu is the bridge between you and your customers.
The Perfect Pairing: How to Combine Data and Experience with Analytics
Owners and managers are pros at handling stressful situations: packed dining rooms, hour-long waitlists, and even emergencies like the AC going down on a scorching day. However, there’s one thing that stresses out even the toughest, most seasoned industry managers—invoices.
In many ways, the restaurant business is all about operating ‘on the fly’. Whether it’s reimagining your business model to adapt to a global pandemic, jumping behind the bar to sling drinks when your head bartender is weeded, or reworking your signature dish to suit a picky customer’s tastes, most restaurateurs are masters at rolling with the punches.