home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us | Members Only

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Online
RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Member Surveys
Recipe Mapping
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.


Food & Beverage

Food & Beverage

Food & beverage costs are usually the biggest single expense in most independent restaurants. They are also the most volatile operating expenses you've got.

While we believe that taking care of your guests and your staff are the two most important things you do in this business, you also need controls, good controls, when you're dealing with food and beverage. There are just so many ways to lose money, BIG MONEY in this area.

There are many independent restaurants that do a tremendous job taking care of their customers, but they still have a problem. They don't make any money, or they don't make as much money as their capable of making because of lax, or in some cases, almost nonexistant food and beverage controls.

Preventing food and beverage losses basically boils to the constant and proper execution of a few major controls and procedures. Although some of our topics get into some level of detail, we'll let you know which ones will give you the most bang for your efforts.

You may be familiar with much of the information discussed in this section. If that's the case, great, but the real issue is not whether "you" know it but whether "your people" know it and more important still are they actually "doing" these things consistently, time after time?.

DOWNLOAD: Perpetual Inventory & Ordering Template
DOWNLOAD: Perpetual Inventory & Ordering Template This handy tool does double duty, serving as both a 4 week perpetual inventory system and an order guide. It can be used to track and order food, beverage, paper, supplies, uniforms and linens. . . . more >>
DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet Template Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>
DOWNLOAD: Restaurant Order Guide Form
DOWNLOAD: Restaurant Order Guide Form An effective ordering system has added benefits that go beyond the simple goal of maintaining sufficient product to serve your guests. Proper ordering procedures also help to keep fresh product in stock and serves as a backup just in case the person doing the ordering isn't there. . . . more >>
Recipe Costing Basics: How To Calculate The Cost of Your Menu Items
Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. . . . more >>
DOWNLOAD: Ideal Cost Worksheet
DOWNLOAD: Ideal Cost Worksheet This spreadsheet calculates the ideal (theoretical) cost of sales based on the cost of menu items multiplied by each item's sales mix for a given period. It can be used to compare your actual and ideal cost of sales to determine whether a cost problem exists. . . . more >>
DOWNLOAD: Restaurant Checklists
DOWNLOAD: Restaurant Checklists Successful restaurants use checklists to ensure consistent execution throughout their operation. Includes opening, closing, shift change, purchasing, receiving, storage, preparation, cleaning checklists and our most popular download, the Customer Service Checklist. . . . more >>
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant
by Joe Erickson
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant One of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants. . . . more >>
How to Make Your Dishes Visual as Well as Gastronomic Successes
by Chef Michael Tsonton
How to Make Your Dishes Visual as Well as Gastronomic Successes Guests expect to be wowed by your presentation. With all the new food "bling-bling" flashing around today's kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge. . . . more >>
The Daily Closing Checklist: Setting Up Your Restaurant for a Successful Tomorrow
by Chris Tripoli
The Daily Closing Checklist: Setting Up Your Restaurant for a Successful Tomorrow A good closing is a lot more about setting the restaurant up for a successful tomorrow than it is about putting food away and locking up the facility for the night. Learn how a simple checklist at closing time aids the opening process the next day. . . . more >>
Take Advantage of Prepared and Speed-Scratch Items
by Chef Michael Tsonton
Take Advantage of Prepared and Speed-Scratch Items Running a kitchen efficiently is a common goal for all foodservice operations. The issue, however, for most kitchens is maintaining a high level of quality without preparing all components of a dish from scratch. . . . more >>
"Waste Not, Want Not' Is the Mantra of a Profitable Kitchen
by Chef Michael Tsonton
"Waste Not, Want Not' Is the Mantra of a Profitable Kitchen Don't let food go to waste. Turn your leftovers and trimmings into edible profits . . . more >>
Food Handling and Storage -- Pasta
by Chef Michael Tsonton
Food Handling and Storage -- Pasta One doesn't often associate pastas with the term "foodborne illness". However, improper handling of your pastas can lead to potential liability as well as inferior quality . . . more >>
Bake Bread or Buy It? - Pros and Cons
by Chef Michael Tsonton
Bake Bread or Buy It? - Pros and Cons With many restaurants, serving bread is not an option. The only question is whether to make it in house or buy from a bakery. Chef Michael Tsonton shares some insights that can aid in your decision . . . more >>
Breakfast, Lunch and Dinner Prep Tips
by Chef Michael Tsonton
Breakfast, Lunch and Dinner Prep Tips The definition of efficient prep work changes by day part. The basics are the same for each meal, but to really cut costs you need to look at the specific challenges of breakfast, lunch, and dinner service. . . . more >>
Get Your Dishwashers More Involved in Prep Work, and Count the Savings
by Chef Michael Tsonton
Get Your Dishwashers More Involved in Prep Work, and Count the Savings Keeping staff busy and on schedule for tomorrow's prep work is the first place to focus on cutting prep costs. Regardless of your restaurant's concept, involving dishwashers is a smart move. . . . more >>
Operational Considerations for Your Restaurant's Coffee Service
by Patricia Luebke
Operational Considerations for Your Restaurant's Coffee Service Coffee is often the last thing diners remember about your restaurant. Here are some great tips you should consider to ensure that your guests don't leave with a bad taste in their mouth. . . . more >>
More HeadlinesMore Headlines