Tips, tricks and strategies to build a successful food business.
3 steps to pricing success
It is common practice in café/restaurants to buy a finished product (wholesale) and re-sell it (e.g. muffins). In this post, we look at how to price your products and assess your product mix.
How to structure your staff roster
Optimising the structure of your roster boils down to understanding when staff are needed, how long they are required, and striking a good mix of adult and junior staff. Let's take a closer look.
Reducing your COGS
Managing your COGS is crucial to the long-term success of your business. Reducing your COGS can, at first glance, seem like an overwhelming and complex task. But, with a good procedure it can be quick and effortless. Let’s get it done in 3 simple steps.
Make your business work for you
Don’t merely survive on the ‘leftovers’ of your business, rather put aside what you would like to take first. Here’s a simple strategy to help you become more efficient, more innovative & set your business up on a sustainable path of growth & profit.
A guide for cutting costs
As a food business operator, you should get as much excitement out of cutting costs as generating revenue. Here’s a cost-cutting guide to get excited about.
Leasing 101: What to do once you have the perfect location
Deciding on a commercial property for your business can be exciting but it’s essential to keep a level head. A commercial lease is an important business commitment, be savvy and get your lease foundations right - here's how.