The FareFood blog
Food for Thought
Practical writing on food cost, distributor pricing, order guides and purchasing for independent restaurants.
How to Build a Restaurant Order Guide
Build it from what the kitchen actually ordered, set a par for every core item, group it the way the kitchen counts, and prune it every quarter.
Read post
Maximizing Small Spaces: Smart Design Hacks for Compact Restaurants
Small square footage doesn’t have to limit your restaurant’s success. Learn smart design hacks to improve flow, seating, and efficiency in compact spaces—helping small restaurants feel bigger, run smoother, and generate more revenue.
Read post
Robotics in the Kitchen: Hype or the Future of Restaurants?
Robotics are showing up in restaurant kitchens everywhere—but are they worth the investment? Learn where automation truly shines, where it falls short, and how to decide whether robot-powered kitchens are hype or the real future of restaurant operations.
Read post
Transparency in Food Costs: Should You Show Customers the Price Breakdown?
As diners ask more questions about pricing, some restaurants are sharing food cost breakdowns. Learn the pros, cons, and best practices of menu transparency—and whether showing customers the numbers helps build trust or creates confusion.
Read post
Canned Cocktails: Should Restaurants Jump on This Trend?
Canned cocktails are booming, but are they right for your restaurant? Learn the pros, cons, and operational considerations of adding ready-to-drink cocktails to your menu—and whether this fast-growing trend can boost your bar revenue.
Read post
Flexible Seating: How to Design a Dining Room That Adapts to Any Occasion
Flexible seating helps restaurants serve more guests, host events, and improve flow—all without expanding their footprint. Learn how to design a modular, adaptable dining room layout that boosts efficiency, enhances guest experience, and maximizes revenue.
Read post
Leadership Pipelines: How to Train Shift Leads Into Tomorrow’s Managers
Building a strong leadership pipeline is key to long-term restaurant success. Learn how to identify high-potential shift leads, train them effectively, and prepare them to grow into confident, capable managers who strengthen your restaurant from within.
Read post
Greywater Recycling in Restaurants: Can It Really Lower Your Bills?
Can greywater recycling really cut restaurant costs? Learn how water reuse systems work, what they save, and how restaurants can reduce bills while embracing sustainability.
Read post
Safety Audits Made Simple: A GM’s Guide to Staying Compliant Year-Round
Safety audits don’t have to be stressful. Learn how GMs can simplify restaurant compliance with proactive checklists, team training, and year-round audit systems.
Read post
TikTok-Ready Dishes: How to Create Menu Items Designed for Viral Moments
Ready to go viral? Learn how to design TikTok-ready dishes that blend flavor, creativity, and shareability—turning your restaurant’s menu into the next social media sensation.
Read post