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ONLINE SEMINAR: Profitable Purchasing Practices Food Cost Fitness: Part 3 features the advantages of a
prime vendor arrangement and how to establish one the "right" way; why competitive bidding results in "higher" overall prices; why you are losing money if you're not using purchasing orders. . . . more >>
Restaurant Catering: How to Create A Marketing Action Plan by Michael Attias With typical catering check averages hovering at two hundred dollars or more, catering represents the best chance of making up for lost sales. Learn why more chain operations have big catering plans for 2010 and why you should too. . . . more >>
How to Avoid Running Out of Product With an Effective Order Guide by Joe Erickson 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 free your cash from being tied up in excessive inventory levels. Learn how you can fine-tune your ordering system. . . . more >>
DOWNLOAD: FSR Inventory Spreadsheet Make counting and calculating your end of month food and beverage inventory easier and more accurate with this spreadsheet designed for Full Service Restaurants. Invest a few hours to enter your specific products and unit prices and thereafter, the form will do all the extensions and total your categories automatically. . . . more >>
DOWNLOAD: Catering Agreement Template It's important to communicate your catering bids and proposals in a professional, clear and organized manner. The Catering Proposal template includes a cover letter, proposal form and a quick catering/event agreement which are referred to as your restaurant's "Catering Policies." . . . more >>
Profitable Buffet Menus by Joe Abuso The buffet is one of those great business ideas that is often poorly executed. The author points out the advantageous aspects of the buffet and provides some pointers on how to arrange the buffet menu. All too often one sees a buffet's potential unrealized because of poor setup, food choice and quality, design, etc. Learn how to avoid this recurring theme of failure and master a rewarding business prospect, the buffet. . . . more >>
How to Promote Daily Specials and Do It Profitably by Patricia Luebke Few phrases evoke the heritage of American restaurants as does the Blue Plate Special. The motivation for offering specials can range from driving traffic with an intriguing menu item to presenting your guests with an item that is perceived as a good deal. In this article, we look at how to turn the classic, "blue plate special" into a profitable and strategic menu item. . . . more >>
How to Make Your Good Food Great By Making Your Own Stocks by Joe Abuso The case for making your own stocks. A major distinction between a good kitchen and a great one is making stocks from scratch. By using some of the recipes in this article your food can improve from good to outstanding and give your restaurant a competitive edge. . . . more >>
Do You Have a Liquor Problem or Not? by Jim Laube This is a liquor control technique developed by a personal friend of mine when he was the GM at a casual, high-end restaurant with a very
busy bar. This simple, straight-forward technique for determining whether there is a liquor problem or not, resulted in adding literally tens of thousands of dollars to the restaurant's bottom line every year. . . . more >>
ONLINE SEMINAR: Receiving & Storage Controls Learn how to control theft at the back door; employees who should NEVER be allowed in any storage area; how to improve product rotation; how to streamline & control your deliver & receiving functions; prevent loses from "short weights" and more. . . . more >>
Strategies for Working With Foodservice Distributors by Les Lent, Lee Plotkin, Jim McGovern, Sam Silvio Is selecting a prime vendor for most items and cherry-picking specialty items the way to go? Learn what a broad-line distributor, a restaurant purchasing consultant, and two restaurant general managers think. . . . more >>
Head Off Problems with the Preshift Line Check by Chef Brian Poor The line check ensures that the food you serve is
consistent and of high quality. It requires you to use all your senses and be in control of every corner of your kitchen. Here's how it should work. . . . more >>
DOWNLOAD: Buffet Cost Tracking Template Adding a buffet line to your menu selection can be a powerful sales building
tool, especially for those slow nights that just never seem to draw enough
customers. A successful buffet not only requires fresh and appetizing food, it
also needs to have a balanced selection of low, medium, and higher cost items. . . . more >>
Bartending Etiquette: Avoiding Gaucheries & Faux Pas by Robert Plotkin There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it that so many bartenders consistently step on those conventions (to the detriment of your customers' enjoyment, the bartender's own tips & your bar business)? . . . more >>
Portion Control: Protecting Your Beverage Profit Margins by Robert Plotkin Since the sales price of a drink is hinged to the serving portion of alcohol, if the portion size fluctuates, so will the drink's profit margin. Implementing an effective strategy to strictly control portioning is a crucial aspect to protecting your profit margins. . . . more >>
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