Displaying Matches 33 thru 48 of 149 Found. BACKNEXT
DOWNLOAD: Daily Prep Sheet Preparing the proper quantity of food products is a critical function in any kitchen. Prep too much & you have spoilage & waste. Don't make enough and you lose sales opportunities and disappoint your guests. This tool will help your people plan and control production of your food products. . . . more >>
The Chef as Accountant: How the Kitchen Controls Food Cost by Joseph Abuso The restaurant business is one of tight margins, and of these food cost is one that must be understood, controlled and manicured. Of course, the restaurant operator must keep a hawk's eye out for sound purveyor prices, but there are other aspects of food cost that are primarily in the hands of the chef or kitchen manager. See how the kitchen controls food costs . . . more >>
Prime Cost Wizard - Web-Based Financial Tracking Restaurant operators that track their prime cost weekly routinely increase their bottom-line 2% - 5% or more! Here's an easier, more efficient way to get your prime cost numbers and not have to re-enter your sales & purchases into Quickbooks or Peachtree . . . more >>
Handling Complaints With Potential Liability by Bill Marvin, The Restaurant Doctor What happens when you receive a claim of foodborne illness contracted at your restaurant? How you handle these types of complaints that carry potential liability can greatly influence the outcome. Learn how to respond the right way. . . . more >>
How to Prevent Internal Theft Behind the Bar by Robert Plotkin Opportunities are rife for theft behind a bar. Bartenders steal from the bar and its customers because it is easily accomplished, hard to detect, and extremely difficult to prevent on an ongoing basis. The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often prove
overwhelming. . . . more >>
WEBCAST: RO.com's Prime Cost Wizard The Prime Cost Wizard is a web-based financial tool that combines several of our most popular resources (Weekly Prime Cost Worksheet, Daily Sales Report Templates, Daily Sales Plus Labor Summary) into a single, simple-to-use program that integrates with Quickbooks and Peachtree accounting systems. . . . more >>
WEBCAST: Purchasing - How Consolidating Your Purchases Can Lower Your Costs & Simplify Your Operation Some operators use ongoing bidding in hopes of getting the lowest prices. Yet many others are convinced they save even more by buying more from a single supplier. Restaurant purchasing professional Lee Plotkins discusses how to evaluate your existing purchasing program to see if a single supplier program could work for you and if so, how to go about getting the best possible deal. . . . more >>
DOWNLOAD: Catering/Event Worksheet Catering and other special events can be a very profitable source of additional business especially when operators accurately estimate their costs and set prices accordingly. The Catering/Event Worksheet is a tool to help you quickly estimate the food, beverage, paper, equipment and staffing costs for a particular event. . . . more >>
ONLINE SEMINAR: Serving & Settlement Controls Don't let poor cash and internal controls make it easy for people to steal the most desirable commodity you've got, CASH. This program examines the most common ways servers, cashiers, bartenders and bookkeepers steal and what controls you should have in place to protect your business. . . . more >>
ONLINE SEMINAR: The Most Powerful Food Cost Controls of All Time Features how to reduce employee theft; why you should avoid buying more to get quantity discounts; how to evaluate your inventory levels quickly; the advantages of keeping a running inventory on key products. . . . more >>
WEBCAST: Smarter "BOH" = Higher "ROI" - Time Tested Tools to Improve Your "Back of the House" Management While many restaurant owners have been busy with marketing initiatives to fill their seats, some have seen their hard earned dining room dollars disappear in the kitchen. This SPECIAL 2 part program can help you improve your overall kitchen operations and food quality and recapture your lost profits. ALL YOUR KEY KITCHEN PEOPLE SHOULD SEE THIS! . . . more >>
How to Improve Your Food Quality in Ways Your Guests Will Notice by Joe Abuso No matter how beautifully a dish was cooked and garnished, and no matter how much work and care went into what was intended to be an exquisite sauce, if the whole thing ends up tasting like a pretzel, all was for naught. This article explores what might cause food quality to suffer in a customer's eyes and, conversely, what we can do to improve our food in ways that will get their attention. . . . more >>
DOWNLOAD: Prime Vendor Forms A prime vendor program can be one of the easiest ways to lower your food cost & reduce non-productive purchasing time. Here are all the forms you need to help you choose the right distributor & get the best deal. . . . more >>
DOWNLOAD: Food Cost Yield Calculator The Food Cost Yield Calculator is a flexible Microsoft
Excel? set of spreadsheets designed to aid restaurant owners, chefs, and
managers in determining the true cost of the raw products used to produce menu
items. . . . more >>
Displaying Matches 33 thru 48 of 149 Found BACKNEXT
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