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ONLINE SEMINAR SERIES: Food Cost Fitness

How to Trim Your Waste, Pump Up Your Profit and Please Your Guests

Target Audience: Restaurant owners, managers and key kitchen personnel.



Food cost is the single biggest cost in many restaurants and it's also the most volatile operating expense you've got. There are just many, many ways to lose money working with food. Even though sophisticated food management tools are common, the fact remains that most restaurants lose money, and in many cases "lots" of money due to poor food handling practices and controls.



This practical, real-world program provides a comprehensive approach to understanding, managing and controlling your entire food production process. You and your people will learn where your restaurant is most vulnerable to food cost losses and how to take immediate and effective action.

Part 1: What Every Restaurant Pro Should Know About Food Cost
Time: 15 minutes

  • Why it's easy (and very expensive) to have a food cost problem
  • The factors that really determine your restaurant's food cost
  • The 20 most common ways restaurants lose money dealing with food
  • The important difference between food cost "dollars" and "percent"
  • The most effective approaches to lowering your food cost

Click Here to View

Part 2: The Most Powerful Food Cost Controls of All Time
Time: 20 minutes

  • The major factors that drive your food cost
  • Problems associated with carrying too much food in inventory
  • How to evaluate your inventory levels quickly
  • Why some suppliers love "quantity discounts" and why you should avoid them
  • Why lower inventory levels means higher margins and better food quality
  • An easy way to know your food cost weekly and why it will lower your food cost
  • The advantages of keeping a running inventory on key products and how to do it
  • How to reduce employee theft immediately

Click Here to View

Part 3: Profitable Purchasing Practices
Time: 18 minutes

  • Why every restaurant needs detailed product specs
  • How competitive bidding usually results in "higher" overall prices
  • The advantages of a prime vendor arrangement and how to establish one the "right" way
  • Important factors to consider other than price
  • How to reduce the likelihood of your people receiving supplier "kickbacks"
  • Why you lose money if you don't use purchase orders & how to implement a simple, but effective, PO system

Click Here to View

Part 4: Receiving & Storage
Time: 17 minutes

  • The ideal person to perform the receiving functions
  • How to put a stop to theft from non-employees
  • Prevent losses from "short weights"
  • Procedures to streamline and control your delivery & receiving functions
  • Storage techniques to reduce losses from theft, spoilage and waste
  • Tips to improve product rotation procedures
  • Specific employees to "always" keep out of your storage areas

Click Here to View

Part 5: Profitable Preparation Practices
Time: 23 minutes

  • Why every restaurant needs standard recipes & how to create them
  • What employee nibbling can cost you and how to reduce it
  • Ways to improve portion controls
  • The benefits of serving "hot" food "HOT" and how to do it
  • Effects of sanitation and handling practices on shelf life, food quality and food cost
  • Creative & proven ways to reduce preparation & improve product utilization

Click Here to View

Part 6: Serving & Settlement Controls
Time: 24 minutes

  • Animated overview of the restaurant sales transaction
  • How restaurants lose cash in serving & settlement functions
  • How to tighten up your cash controls
  • Cash controls to identify and reduce theft
  • Controls and operating advantages you should always get with a point of sale system
  • How to conduct "surprise cash counts"
  • When to use "spotters"

Click Here to View




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The Topaz
Santa Rosa, CA


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Ginza Japanese Restaurants, Inc
Winston Salem, NC


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City Bagel Café
Siloam Springs, Arkansas


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Eddie Scoggins
Tavern At The Village Green
Cleveland, TN


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Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN


"Since becoming a member, I have literally changed the way I do business. My attitude has changed about every aspect of my restaurant and in implementing many new systems which you re-enforce on your website, I have seen drastic improvements. I'm making more money, my purveyors are making more money and my staff is making more money."

David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH


"RestaurantOwner.com is a wonderful asset, glad I discovered it. I’ve deleted two full time positions, reduced my inventory, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI


"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia


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Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA


"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.


"This website is "exactly" what I've been looking for. I'm absolutely thrilled with what I've learned so far. My only regret is that I didn't join sooner."

Stan Lewis
Pappa's Bossier
Bossier City, LA


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E.J. Carpenter
Route Restaurants
Burlington, CO


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Denis Leidholt
StageCoach Station
Miles City, MT


RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA


We're here in the 18th hour of putting together our business plan for our new and most expensive restaurant #3. Using your spreadsheets has made this the easiest business plan we've put together and we're all giggling at how much fun it is...this is the most value I have ever received for any membership in any organization....ever. Keep up the exceptional work!

Rob Page
The Bisbee Grille
Bisbee, AZ