Opening a Restaurant in Phoenix: The Pre-Opening Guide Nobody Hands You
Permits are the part everyone writes about. The season you open in, the patio, the heat load, the trade area and the ramp reserve are the parts that decide year one.
The MarginSurge Guide to Lowering Food Cost — Without Raising Your Menu Prices
Food cost percentage is a symptom, not the problem. The seven levers we pull with independent restaurants in Los Angeles and Phoenix — in the order we pull them, fastest payback first.
The MarginSurge Guide to Restaurant POS Systems: Pricing, Contracts, and Our Top Pick
Square, Toast, Clover, SpotOn, TouchBistro, Lightspeed and Aloha, compared for a single-location independent: what each actually costs, how the contracts are structured, and which one we would point a first-time owner toward.
The MarginSurge Guide to Restaurant Service Robots: Pricing, ROI, and Our Top Pick
We compared six restaurant service robots from Keenon, Pudu, and Caddy Robotics on price, payload, battery life, financing, and real-world track record. Here’s what they actually cost and the model we’d point most full-service restaurants toward first.
The MarginSurge Guide to Restaurant Food Distributors: Minimums, Terms, and Who Will Take a New Account
Sysco, US Foods, Performance Foodservice and Gordon Food Service, compared on minimums, payment terms, drop schedules and small-order programs, plus a straight read on who will actually deliver to a brand-new restaurant.
The MarginSurge Guide to Auditing Your Sysco or US Foods Contract
Cost-plus drifts, deviations lapse, and nobody calls to tell you. The six places money leaks out of a broadline distributor agreement, and how to run the audit yourself with three months of invoices and a spreadsheet.
Arizona Food Handler Cards: No State Law, County Rules Explained
Arizona has no statewide food handler requirement. Maricopa County does. Here is what Phoenix, Tempe and Scottsdale restaurant owners actually have to do.
