Operations, Founding & Business
From the first idea to opening day and beyond: concept, legal matters, financing, costing and running a hospitality business – explained in plain terms.
Articles in this cluster
In-depth guides on this topic – from the initial setup to the detailed questions that come up in day-to-day operations.
- Restaurant Business Plan: Structure, Essentials and FinancialsA clear guide to the restaurant business plan: structure, essential components, the financial section and common mistakes. Build a viable plan for your venue.
- Menu Costing: How to Calculate Profitable Selling PricesMenu costing made simple: calculate food cost, markup factor, food cost percentage and selling price step by step – with a link to menu engineering.
- Calculating Food Cost in Restaurants: Master Your Cost of GoodsCalculate food cost in your restaurant: learn how to determine cost of goods and food cost percentage, assess the figures and improve your margin for good.
- Finding Staff in Hospitality: How to Hire and Retain People Despite the Skills ShortageFinding staff in hospitality despite the skills shortage: recruiting channels, a strong employer brand and retention strategies with practical, hands-on tips.
- Hospitality Digitalisation Funding: Finding and Applying for ProgrammesHospitality digitalisation funding: learn which areas can be funded, how to find suitable programmes and what to watch for when applying for support.
- Developing a Restaurant Concept: How to Build a Viable ConceptHow to develop a viable restaurant concept: target audience, USP, offering, atmosphere and a clear thread through to consistent execution.
Ready to Digitise Your Business?
Get started for free with gastronomx – digital menu, website, reservations and more on a single platform. No credit card, no risk.
Start for free