The Avero Blog

Hospitality industry trends, best practices, events and more

Tips & Tricks: How to Calculate & Reduce Restaurant Food Costs

July 05, 2016 | By Avero Team

So your restaurant makes great food, but does it make great profits? Restaurant food costs typically range from 25-35% of total sales dollars. It’s best to aim for the lower end of that range if your restaurant has higher labor and overhead.

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Why Management Software is Key for A Successful Event Business

July 01, 2016 | By Avero Team

The following is a guest blog post from Caroline Cox, Content Marketing Specialist at Gather

Whether you’re hosting events in a restaurant’s private dining room, on a building's rooftop, or in a warehouse, brewery, or anywhere in between, being.

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Fraud Fridays: How to Spot a Transfer Scam

June 24, 2016 | By Avero Team

According to a National Restaurant Association study, about 75% of restaurant employees steal from their restaurants. The same study found that the average theft amount per restaurant worker is almost $500/year, which can add up to tens to.

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Welcome Avero Management Program Class of 2016

June 15, 2016 | By Avero Team

Each summer Avero hires recent college graduates and current student interns who have an interest in hospitality to participate in the Avero Management Program, and this year’s class is our largest yet. The summer-long training program "Avero U".

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Avero Index: Atlanta 2016

June 03, 2016 | By Avero Team

As Avero continues to expand our client base of restaurants across the country and around the world, we are able to analyze key restaurant trends in more and more markets. This month, we take an in-depth look at year-over-year, same-store.

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New Technology at National Restaurant Association Show 2016

May 26, 2016 | By Avero Team

We here at Avero are proud to have supported the annual National Restaurant Association (NRA) Show – the industry's largest trade show with over 40,000 attendees and 2,000 exhibitors – for many years. As the premiere restaurant software company,.

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Fraud Fridays: The People Factor

May 13, 2016 | By Avero Team

There are numerous factors to manage when it comes to daily food and beverage operations, but there’s one that will always be harder to manage than the others: People. You can meticulously plan and forecast overtime, you can cross-train employees.

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Avero Index: Chicago 2016 To Date

May 06, 2016 | By Avero Team

Earlier this year we released a new Avero Index highlighting Chicago area restaurant sales performance over the course of the year in 2015 compared to 2014. Now looking at the first four months of 2016 compared to 2015, we noticed a significant.

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Tips & Tricks Tuesdays: How to Forecast Restaurant Sales

April 26, 2016 | By Avero Team

Many restaurant managers anecdotally know when their business is slower or busier and use that knowledge to staff and order food, but what if you could translate those anecdotes into tangible benchmarks and metrics for success? Avero restaurant.

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Case Study Roundup: Increasing Sales & Decreasing Costs with Avero

April 21, 2016 | By Avero Team

Avero has been helping restaurants improve and grow their business for more than 15 years, and we’ve been able to prove this through various customer success stories. Most recently, we’ve helped two restaurants drive sales and cut costs with.

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