Resources to help tackle inflation

Get costs under control

These days it seems the cost of everything is going up. Take control of costs and optimize margins across your operation.

• How Restaurants Can Navigate Food Inflation and Protect Profitability: Put rising food inflation into historical context and uncover action items to help protect profits and remain agile in the face of sustained economic pressure.
• The ultimate guide to restaurant cost control: Learn about your restaurant costs, how to track them, and steps you can take to help maximize your profitability.
• How to restaurant cost breakdowns can boost financial and operational performance: Understand the costs you’re up against to optimize performance, turn a profit, and scale your business.
• How to control food cost in restaurants: See how you can inject automation into your food cost management.
• Food cost percentage: How to calculate with a formula: Learn the importance of food cost percentages, how to calculate them, and how to take control of them.
• How to calculate restaurant labor cost percentage: Learn to calculate restaurant labor cost by hours worked, as a % of revenue, and as a % of operating costs.

Survive the labor shortage

The busy season is about to hit and hiring is harder than ever. Stay staffed up with happier, better compensated employees.

• How to survive the restaurant industry labor shortage: Learn about the causes of the shortage, ongoing effects, and ways to find success in spite of it all.
• How to see shortages as a staff retention and churn crisis: Combat churn and encourage retention to soften the blow of the larger labor shortage.
• How to lower restaurant labor costs: Learn what changes you can make to control your labor costs and maximize profitability, while keeping your staff’s needs in mind.
• How to find room in the budget for employee benefits: Learn how real restaurants are finding ways to offer employee benefits that keep their staff around longer.

Buffer your bottom line against inflation

We know an erratic supply chain can compromise cash flow. Improve your bottom line with better cost management – and better ways to sell.

• The menu engineering course: Learn about menu psychology and design, managing your menu online, and adapting your menu to increase sales.
• 7 advantages of an in-house online ordering system: It's hard to deny the benefits — like cutting hefty third-party fees — of using an in-house online ordering system.
• How to implement a restaurant menu pricing strategy: There's no real one-size-fits-all menu pricing strategy. Follow these steps to figure out what works for your restaurant.
• The menu engineering worksheet: Use this menu engineering worksheet to determine areas of strength and weakness in your restaurant's menu.
• How restaurants can navigate food inflation and protect profitability: Put rising food inflation into historical context and uncover action items to help protect profits and remain agile in the face of sustained economic pressure.

Give guests options to keep them coming.

Your guests are getting more conservative in their spending. And who can blame them? Offer guests choice and convenience to keep them coming (back).

• Your guide to restaurant pay at the table technology: Pay at the table technology is efficient, has proven ROI, can be used by full-service and quick-service restaurants, and has been embraced by diners.
• How to use QR codes in your restaurant: Restaurant QR codes are here to stay. Here are some of the benefits and types of QR codes, and how to get started.
• The New Steps of Service: There’s a new service model shaking up restaurants across the country. Learn how to use it in your restaurant.
• How to make guests happy in your restaurant: Here are 23 proven ways — some staff-driven, some tech-driven — to make guests happy in your restaurant

NEW: Learn with Toast - The place to learn how to start and grow your restaurant business.

Toast Video learning helps you meet the moment – whether you're prepping for tonight's dinner rush or for the future. Learn new techniques, hear about insights shaping the restaurant industry, and more with short, fast-paced video trainings. 

• Your guide to: Restaurant Staffing: Whether you own, operate, or manage a restaurant, staffing has likely been high on your list of challenges for quite some time. In this course, you’ll hear what others are doing to find, develop, and retain quality staff. Like you, they’ve lost a lot of staff, and probably for all the same reasons. But now, with fresh approaches, they’re rebuilding their teams with talented, high-performing people. So can you.
• Your guide to: Online Ordering & Delivery: Learn how to turn your online ordering and delivery into a vibrant revenue stream for your restaurant. Off-premise dining has taken off, so let's make sure your restaurant is set up to serve your guests no matter where they are. 
• Your guide to: Mastering Modern Hospitality: Whether your restaurant is counter-service, fast-casual, full-service casual, or fine-dining, restaurant operators are looking to run healthier, more durable businesses, while meeting guests’ changing expectations. In this course, you'll learn about the New Steps of Service – a new service model that drives up guest satisfaction, check sizes, and staff paychecks, and drives down errors, wait times, and table turn times. Here's how it works.