Author: Alex Hess How defining your restaurant’s value proposition helps you stand out, market smarter, and drive profitability. I. Introduction In today’s crowded hospitality market, it can be difficult to stand out. With so many competitors with overlapping offerings, finding […]
How to Maximize Profit Without Raising Prices For independent restaurant owners with one to three units, profit margins can feel razor-thin. Without the leverage of large-scale purchasing power, every dollar counts. While price increases might seem like the obvious way […]
The Importance of Branding for Restaurants Branding is crucial for any business, but for restaurants, it takes on an especially vital role. Unlike many other industries, restaurants rely on an emotional connection with their customers and the ability to create […]
Finding the Hidden Profits in Your Inventory and Ordering SystemRunning a restaurant is an art and a grind. Every day, you’re balancing great food, satisfied guests, and a bottom line that always seems to be under pressure. With rising food […]
Let’s be honest: most restaurant owners don’t get into the business because they love spreadsheets and profit margins. You got into it for the food, the hospitality, the community—the magic of bringing people together around a table. But here’s the […]
We all know in the independent restaurant game, profit margins are tight, and there is little room for error. Pricing isn’t just a numbers game—it’s a psychological strategy. Without the deep negotiation power of larger chains, every menu price needs […]
The world is changing – it’s a cold, hard fact. Technology is on the rise in our industry and it’s becoming smarter and smarter with each passing minute. These days, consumers are buying all their food online, automated units are […]
Togather Restaurant Consulting was proud to be recognized as the 2019 Allied Partner of the Year by the Oregon Restaurant and Lodging Association (ORLA) at the ORLA Hospitality Conference on September 17th, 2019. The title of ORLA Allied Partner of […]
I was fifteen years old. It was another hot day in the kitchen washing dishes. The chef came barging through the doors and had “the look” we all grew accustomed to and dreaded. It was not long before plates started […]
In part 1, we discussed cost of goods and how detail and up to the minute information can help you make the proper adjustments necessary to the beast and how much it eats. Now we’re going to jump into the […]
