Practical guides for running the restaurant.
Written by 86operations for owners and managers. Examples are hypothetical and labeled as such.
How to run a nightly close and tip-out without the 1 a.m. spreadsheet
A repeatable four-step close: confirm hours, confirm sales and tips, preview the math, then publish statements your staff can read.
A 20-minute weekly review of comps, voids and discounts
Use your own targets to decide which comps, voids and discounts deserve a conversation—and which are just the cost of good hospitality.
Read moreRecipe costing basics: from invoice price to plate cost
How to keep recipe costs current by connecting them to the invoices you already receive.
Read moreShift handoffs that don’t lose information
A short, structured handoff and a shared log keep the next manager from finding out the hard way.
Read moreHow 86’d’s AI suggestions use your restaurant data—and where they stop
Exactly which records Ask 86’d reads, how permissions limit it, and why every suggestion needs a manager’s judgment.
Read moreChoosing restaurant software: what to compare beyond the monthly price
Questions to ask any vendor—including us—about scope, billing basis, add-ons, contracts and how your data gets in.
Read moreKnow what’s happening in your restaurant—and what needs attention.
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