Back of House Blog

The Psychology of Strong Menu Design Is Simpler Than You Think

The best menus will appear to the customer as effortless and comforting as excellent service. Here's how to improve yours, without tricks.

How to Get the Most out of Facebook Ads for Restaurants

How to get started creating and running Facebook ad campaigns for your restaurant.

How to Create a Floor Plan for Your Restaurant

How to get started on designing the ever-crucial floor plan for your restaurant.

How to Choose a Restaurant Location That Maximizes Profits

Location plays a central role in nearly any restaurant business plan. We break down what to weigh when choosing a restaurant location.

Exploring New Revenue Streams to Increase Restaurant Profitability

Increase restaurant sales and attract loyal customers by getting creative and trying out new revenue streams for your restaurant business.

How to Calculate Food Cost for Your Restaurant: Percentages & Formulas

A complete guide on how to calculate restaurant food costs and why it’s so important for independent restaurant owners and operators to track.

How to Create a Successful Event Series at Your Restaurant

Restaurant events can boost revenue on slower nights, build customer loyalty, attract new guests, and increase brand awareness. We break down how to make sure your event planning efforts are a success.

How On-Demand Staffing Apps Are Helping Restaurants Fill Scheduling Gaps

As many restaurants remain understaffed, some are turning to on-demand hiring apps to fill open shifts. We breakdown how they work.

How to Use Demographic Data to Pick a Location for Your Restaurant

Your restaurant will live and die by the quality of the location you select. Here's how to use data about your area and your potential customers to make the right decision.

The Best Way to Track Your Restaurant’s Inventory

Tracking inventory is key to running a profitable restaurant. Here's how to manage your food inventory the right way to save money and avoid waste.

How This Restaurant Puts Accessibility and Inclusivity Front and Center

Contento founders Yannick Benjamin and George Gallego share their goals for the restaurant and what they hope goal and what they hope others can learn from the space.

How to Ask for and Apply Customer Feedback at Your Restaurant

Customers have more ways to register their opinions than ever. Here's how to make sure you're getting useful information when they have something to say.