NDulge Restaurant Consulting

?? April 2 Tariffs Are Coming—Is Your Restaurant Prepared? ???Here’s what you need to know: ???Import tariffs are rising up to 25%, hitting key ingredients hard. ???Supply chain delays?could leave you short on critical products. ???Higher operational costs?mean shrinking profitability if you don’t act now. The impact is unavoidable—but?how you prepare will define your success. ???I just published a full breakdown on what’s coming and how restaurant leaders can protect their margins. ???How are you preparing for rising food costs? Drop your thoughts in the comments. #RestaurantProfitability #FoodCosts #RestaurantLeadership #CostManagement #RestaurantIndustry #SupplyChain #BusinessGrowth #CFO #COO #FoodService #RestaurantManagement #HospitalityBusiness #RestaurantOperations #FinancialStrategy

Hey restaurant people! Struggling with consistency in the kitchen or front of house? It might be due to a lack of systems. Here are the top four essential systems every restaurant needs: ?? Inventory Management:?Track stock, manage orders, reduce waste. ?? POS System:?Streamline transactions, manage orders, track sales. ???? Staff Scheduling:?Optimize staffing, track hours, manage payroll. ?? Health & Safety Compliance:?Keep up with food safety and sanitation standards. ?? Bonus...Reservation Management:?Handle bookings, reduce wait times, optimize seating. Setting up these systems may seem daunting, but they help maintain consistency, control costs, and improve the guest experience. Have questions? Reach out. IN the meantime, stay fresh! #restuarant #hospitality #hospitalityindustry #foodandbeverage

Hey restaurant people! Is your return not hitting its marks? Are your systems in place? If the answer is "yes" to both questions, the issue might lie with your leadership team. Here are the top five factors that may indicate poor leadership: ?? High Staff Turnover: Frequent employee departures signal dissatisfaction and instability within the team. ?? Low Morale and Engagement: Unmotivated and disengaged staff reflect poor leadership and a lack of support. ?? Inconsistent Service Quality: Varied customer experiences suggest unclear standards and ineffective management. ?? Customer Complaints: Increased negative feedback points to leadership issues affecting service and satisfaction. ?? Inefficient Operations: Disorganized processes and poor communication highlight failures in managing daily operations. Great leadership is essential to how a restaurant operates, especially when you're not there. Hiring an external set of eyes might help pinpoint and address these issues effectively. Have questions? Reach out. In the meantime, stay fresh! #restaurant #hospitality #hospitalityindustry #foodandbeverage #leadership

Hey restaurant professionals! High costs got you down? Often, the impact isn't felt until it's too late. Here are some strategies to help manage your expenses: Front of House: ?? Analyze previous weekly sales patterns by day and time to optimize scheduling. It's better to have two busy servers than three idle ones. ?? Encourage upselling among your servers and bar staff. Increased sales can solve many challenges. ?? Prioritize hospitality across your entire restaurant. This turns first-time guests into lifelong patrons. Back of House: ?? Maintain a consistent inventory schedule (weekly or biweekly). More frequent inventory means faster issue resolution. ?? Monitor high ?? discrepancies between detailed sales reports and actual inventory on hand. Don't step over dollars to pick up pennies. ?? Implement waste logs with kitchen manager sign-offs and reasons for any waste. Accountability is crucial & a beginning to a learning opportunity. Need guidance on where to begin? Short on time or staff? Reach out. In the meantime, keep it fresh! #restaurants #restaurant #hospitality #hospitalityindustry #foodandbeverage #success

Hey restaurant people! Having trouble retaining staff? Here are some actions to reduce turnover. ?? Communication: Regularly engage in one-on-one conversations with your staff to understand their aspirations, concerns, and challenges. ?? Acknowledgement: Publicly praise milestones such as sales, attendance, and guest feedback. Implement weekly or monthly contests to celebrate achievements. ? Training: Establish a formal training team and implement a comprehensive program to foster a supportive culture where each team member feels valued. ?? Education: Engage with vendors to educate your team about products. Collaborate with kitchen staff to showcase dishes during pre-shift meetings and implement educational sessions. ?? Revenue: Implement sales training seminars and hospitality workshops to maximize sales potential and foster long-term guest loyalty. While the initial investment is maybe significant, these strategies are ultimately more cost-effective in reducing turnover and maximizing revenue. Have questions? Reach out. In the meantime, stay fresh! #restaurant #hospitality #hospitalityindustry #foodandbeverage

Hey Restaurant People! Battling high food cost? Here are the top 5 reasons (in no particular order) and how to beat it... 1. Rising Supplier Costs: It's time to sit down with your suppliers and renegotiate your Master Distribution Agreements (MDA). 2. Menu: Evaluate your customer demographics and identify your top-selling items. Consider adjusting prices accordingly or trimming your menu selection. 3. Inventory Management: Ensure your staff is proficient in inventory management practices. Look for solutions to streamline the process and make it more efficient for them. 4. Waste: Address issues of over-ordering or excessive preparation by analyzing sales reports. Adjust inventory pars and consider implementing a declining budget. 5. Discounts and Happy Hour: While discounts can boost guest numbers, they also impact your profitability. Reevaluate your specials/time and engineer them to maximize their effectiveness without sacrificing profit margins. It's likely a mix of factors causing this. Need guidance or have questions? Don't hesitate to reach out. If you think this content helps, like and repost. Meanwhile, stay proactive and stay fresh! #restaurant #hospitality #hospitalityindustry #foodandbeverage

Hey restaurant people: Dare to set a seemingly impossible goal! Here are 5 steps to reach success. ?? Set a Timeline: Break your goal into a clear timeline with achievable milestones. ?? Identify Key Tasks: Define essential tasks for each milestone. ?? Assign Responsibilities: Delegate tasks to team members with clear roles and deadlines. ?? Monitor Progress: Regularly review progress and adjust as needed. ?? Evaluate and Adjust: Assess outcomes at each milestone and refine the plan to overcome challenges. With perseverance and adaptability, no goal is out of reach! Need help? Reach out. In the meantime, stay fresh! #restaurant #hospitality #hospitalityindustry

Hey restaurant people: Dare to set a seemingly impossible goal! Here are 5 steps to reach success. ?? Set a Timeline: Break your goal into a clear timeline with achievable milestones. ?? Identify Key Tasks: Define essential tasks for each milestone. ?? Assign Responsibilities: Delegate tasks to team members with clear roles and deadlines. ?? Monitor Progress: Regularly review progress and adjust as needed. ?? Evaluate and Adjust: Assess outcomes at each milestone and refine the plan to overcome challenges. With perseverance and adaptability, no goal is out of reach! Need help? Reach out. In the meantime, stay fresh! #restaurant #hospitality #hospitalityindustry

In the fast-paced restaurant industry, proactive management and strategic planning are crucial for success. Restaurateurs who take control of their operations, from daily prep lists, inventory management and staffing navigate daily challenges more effectively and create a smoother, more efficient restaurant. Conversely, those who reactively address problems as they arise often find themselves overwhelmed, leading to decreased productivity, poor guest experience, and ultimately, diminished success. Proactive leadership ensures that the hectic nature of the restaurant operations does not dictate the outcomes of the day. #restaurantowners #foodindustry #hospitality

In a time when restaurant costs are increasing, margins are declining, and turnover is at a high, it may be an opportunity to take a different approach by budgeting and investing time and effort in further training your team. Prioritize your people alongside profitability for the best returns. Continuing education and evolving training processes foster stronger bonds and create a supportive network that can benefit everyone involved. Follow for more tips. Contact for customized solutions. #hospitality #restaurant #training #restaurantowner