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Food & Beverage continued

Displaying Matches 17 thru 32 of 151 Found.  BACK NEXT

DOWNLOAD: Recipe Quick-reference Template
DOWNLOAD: Recipe Quick-reference TemplateUse 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: Restaurant Receiving Checklist
Download: Restaurant Receiving ChecklistReceiving 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
DOWNLOAD: Purchase Order FormDon'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
ONLINE SEMINAR: Profitable Preparation PracticesLearn 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 >>


Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
Spot Food Cost Problems by Knowing Your Ideal Food Cost "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
Critical Numbers: A Weekly Report Every Restaurant Should PrepareChain 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
The Easiest Way to Cut Your Food Cost 10%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 >>


WEBCAST: Essential Food Cost Controls for Independent Restaurants
WEBCAST: Essential Food Cost Controls for Independent RestaurantsIn 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 >>


Increase Inventory Turnover, Lower Food Cost
by Jim Laube
Increase Inventory Turnover, Lower Food CostAlthough there are very few "absolutes" in the restaurant business, if there is one this it is. Increasing inventory turnover means lower food cost. Period. Every time we've seen operators reduce their inventory levels, thereby increasing inventory turnover, their food cost goes down. Find out why and how you can this in your restaurant. . . . more >>


How Better Inventory Management & Weekly Food Costing Can Lower Your Food Cost
How Better Inventory Management & Weekly Food Costing Can Lower Your Food CostWhether you operate a takeout delicatessen or a full-service restaurant, the quality of your food and the amount of money you make depends to a sizable degree on how well you manage your food cost & inventory. . . . more >>


How to Determine If a Prime Vendor Program Is Right for Your Restaurant
By Lee Plotkin
How to Determine If a Prime Vendor Program Is Right for Your RestaurantSetting 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 >>


Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About It
Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About ItReceiving 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
DOWNLOAD: Weekly Prime Cost WorksheetsCalculating 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
DOWNLOAD: Foodborne Illness/Complaint ReportDon'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
Restaurant Catering: How to Create a Lucrative, New Profit Center for Your BusinessAfter 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 >>


How to Revamp Your Kids' Menu
by Amelia Levin
How to Revamp Your Kids' MenuKids 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 >>


Displaying Matches 17 thru 32 of 151 Found BACK NEXT

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