Displaying Matches 17 thru 32 of 149 Found. BACKNEXT
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 >>
How to Determine If a Prime Vendor Program Is Right for Your Restaurant By Lee Plotkin Setting up a purchasing program that's a good fit for your concept is important in today's competitive marketplace, especially as costs continue to soar. This article examines strategies to effectively reduce costs without diminishing quality and service. . . . more >>
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 >>
Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About It Receiving is an area where the combination of poor systems, carelessness, mistakes and good old fashioned greed adds up to big losses for many restaurants. If you have solid controls everywhere else, but are lax about what happens at your back door, chances are high that it's costing you plenty of money. Learn how to control your back door and receive your deliveries the right way. . . . more >>
DOWNLOAD: Weekly Prime Cost Worksheets Calculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs. . . . more >>
DOWNLOAD: Foodborne Illness/Complaint Report Don't expose yourself to additional legal liability & bad publicity when you receive a complaint claiming foodborne illness.
Get the facts and writing down exactly what was said. Use this form as a checklist of what to ask and a permanent record to document the claims and facts surrounding these types of potentially serious complaints. . . . more >>
Restaurant Catering: How to Create a Lucrative, New Profit Center for Your Business by Amelia Levin After a hard-hitting recession prompted many restaurants to re-examine their cash flow and profit margins, finding ways to increase revenue without a large capital outlay makes adding catering to your restaurant seem like a good idea. This article will explore some of the catering challenges as well as opportunities. . . . more >>
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L by Jim Laube Prime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>
How to Revamp Your Kids' Menu by Amelia Levin Kids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty. . . . more >>
DOWNLOAD: Kitchen Ticket Time Analysis Form Consistent service time is one of the cornerstones of great customer service. Use this form to evaluate your restaurant's average order preparation time and to identify causes and solutions for excessive service times. . . . more >>
DOWNLOAD: Restaurant Line Check Template Smart kitchen managers and chefs know that advance preparation is the key to a smooth shift. This completely customizable check list can be tailored to reflect your unique cook line, enabling chefs and managers to quickly perform a quality check for each item on the line. . . . more >>
DOWNLOAD: Alcohol Management Program A comprehensive Alcohol Management Program is essential to providing responsible alcohol service. The material offered in this program is intended to be used as a guide and
educational tool to develop a responsible, knowledgeable staff with regard to serving alcoholic beverages. . . . more >>
WEBCAST: Menu and Recipe Costing Basics View the recording of our 60 minute webcast workshop, using resources available in our Download Library. Presenters Jim Laube and Joe Erickson detail the step-by-step process for accurately calculating and maintaining up-to-date menu and recipe costs . . . more >>
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 >>
How Restaurants Lose Money Working with Food by Jim Laube The last place you want leaks to occur is in your cash flow. If you think you'll be able to spot these leaks without knowing what to look for, you might be in for a rude awakening. On the surface, they can be very small and escape detection and if enough of them develop, they can bleed your restaurant dry. No place is this more true than in your food production process. . . . more >>
Displaying Matches 17 thru 32 of 149 Found BACKNEXT
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