Get a taste of what’s going on in your industry

How often does your warehouse "turn" in a month? 

Podcasts are becoming more and more popular in Germany, from 2016 to 2020 the number of podcast listeners in Germany doubled to about 27 million, i.e. in the meantime podcasts are listened to by every third German! There are also some interesting podcasts for the gastronomy sector, which offer insights behind the scenes of the shiny gastronomy façade and provide valuable content and inspiration to you.

Contribution margin calculation, menu or duty roster optimization: Wherever you look, key figures support you in controlling your business faster and more precisely. Since you are not a "data analyst" who spends the entire day concentrating on complex data models, you may find this kind of "controlling" to be an annoying waste of time. All you need to do daily is enter five to seven numbers into your performance measurement system. This is enough to get all key figures you will ever need. This takes ten minutes at the most, but it will improve your results in the long term.

The effects of the corona crisis put catering companies under severe financial pressure. We spoke with two caterers who are using adapted menus and a revised pricing structure to help them get back on track – supported by our DISH MenuKit.

In the first article in our series, I have presented the five most important things you should stop immediately. Use the re-opening after the lockdown to make your business more crisis-proof and generate more revenue.

At last, restaurateurs are allowed to reopen under strict conditions. There is a mood of optimism, a courageous "now more than ever" is in the air. Many restaurateurs are worried whether they will survive in the short and medium term. Many hygiene requirements, limited seating and uncertain guest acceptance has changed the situation.

The key to an effective cost-cutting strategy lies in daily margins. What is happening in the off-peak hours? These are the first and last hours within the opening times of your restaurant.

"During and after a crisis, it is not the big ones who eat the small ones, but the slow ones who fall victim to the fast ones".

We all live in troubled times. In the current economic situation, the most important goal is to increase sales to compensate for the loss of the last few months. Regular customers play a particularly important role in this, even before the corona crisis: In most restaurants 20 percent of regular customers already accounted for 80 percent of the revenues.