There is a new concept in the food-service industry and it’s called the “ghost restaurant.” Because there has been a recent surge in consumer preference for off-premise eating – eating at home or at the office and not in a restaurant – restaurants have started to accommodate this trend by redesigning the traditional sit-down concept to create “ghost” restaurants that focus exclusively on takeout and/or delivery.

September 26, 2018 Jennifer Welsh 6 Comments cost savingrestaurantsrestaurants futuresave moneytakeout

Long after the successful launch of your restaurant – after the planning, the renovations, the staffing, and the stocking – money will still be a major concern. No matter how successful you become and how long the waiting list is for a seat at your restaurant, long-term growth is largely dependent on saving money. Creating a money-savings plan is just the first step; implementing these cost-saving measures over time is the big challenge.

August 22, 2017 Jennifer Welsh Comment cost savingprofitablesave money