Blog · Doğan TomrisRestaurant numbers,
Restaurant numbers,
in plain words.
Step-by-step guides on food cost, P&L, staff and opening.
OperationsFeatured
3-Layer Lighting, Signature Scent, Music and the Moment of Departure: A Venue That Sells with Emotions
Series: Does the venue make money? — 3/3 --- You walk into a restaurant. The food is delicious, the price is reasonable. But you can't sit for more than 40 minutes: your eyes get tired, your head aches, there's an inexplicable rush inside you. You ask for the bill and leave.
Operations
Invisible Traffic in the Hall and Kitchen: Guest and Staff Flow
Operations
To Avoid a Lawsuit with the Architect: 7 Pillars of the Restaurant Concept and 12 Questions for the Architect
Sales
Eye Level, Checkout Front, Display by Hour: Hot Spots of the Display Case
Sales
Why Does the Restaurant Empty Out at 15:30? Turn Dead Hours into Revenue with Parts of the Day
Operations
Meters Lost in the Kitchen Every Day: A Step Map with a Spaghetti Diagram
Finance
HACCP is not a new requirement for restaurants — what is new is that it will be measured
Legal
Franchise Fees: Brand Fee, Royalty, Advertising — What and Why Do You Pay?
Marketing
There's a Starbucks in the Distance — You Might Not Be So Lucky
Sales