DOWNLOAD: Waste/Spill Tracking Sheet This form provides the means to track food and bar waste as it occurs. Designed for clipboards, this form can be placed in the kitchen or bar so that re-cooks, spills, and wrong orders can be accounted for. . . . more >>
Keep a Running Inventory on Your Key Products Keeping a running inventory on some of your key products is one of the most fundamental and effective of all inventory controls, yet many operators don't do it. If you are one of those who doesn't, chances are you have an opportunity to cut your food cost and start making more money beginning tomorrow. . . . more >>
Take the Worry Out of Weekly Food Inventory by Joe Erickson Most independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. . . . more >>
DOWNLOAD: Recipe Quick-reference Template Use this tool to provide your kitchen staff with a quick-reference chart of the proper portion
sizes and ingredients for each of your menu items. Display the charts at each cooking station so that cooks can quickly verify the correct
recipe portions. . . . more >>
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: Restaurant Receiving Checklist Receiving is an area where the lethal combination of poor systems, carelesness and greed can add up to big losses in any restaurant. Use this checklist to reveal and correct your weaknesses so you stop risking your hard earned profit whenever a delivery truck pulls up. . . . more >>
DOWNLOAD: Purchase Order Form Don't get quoted one price and end up a higher price on the invoice. This can & does happen unless you check. Use this form to ensure that all purchases have been ordered and you're being charged the correct, quoted prices. . . . more >>
ONLINE SEMINAR: Profitable Preparation Practices Learn creative ways to improve product utilization and lower food cost; best ways to server "hot" food "hot"; how to reduce employee nibbling; ways to improve portion controls; how to create
standard recipes. . . . more >>
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 >>
Spot Food Cost Problems by Knowing Your Ideal Food Cost by Joe Erickson "What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it . . . more >>
Critical Numbers: A Weekly Report Every Restaurant Should Prepare by Jim Laube Chain operators are serious about what they do. Here's one report that every chain restaurant prepares each week and how they use it keep their key costs areas in check. Find out an easy way you can do it and add 2%-4% of your sales to your bottom line! . . . more >>
The Easiest Way to Cut Your Food Cost 10% by Bill Marvin, The Restaurant Doctor Contrary to what most of us, who have grown up in this business have been taught, an ongoing competitive bidding program that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways. . . . more >>
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 >>
WEBCAST: Essential Food Cost Controls for Independent Restaurants In this comprehensive 2-part program, you and your entire staff can learn how to "significantly" improve the management and control of your entire food production process from purchasing, receiving, storage, preparation to settlement. . . . more >>
Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control Systems by Joe Erickson You absolutely must have systems in place for every phase of your operation.
In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used
by the big chain operators. Used regularly, these systems will help you recognize and reduce your overall
food and beverage cost. . . . more >>
