Displaying Matches 65 thru 80 of 149 Found. BACKNEXT
How to Increase Your Restaurant's Takeout Business by Pat Morris Takeout is big business, and the players aren't just your typical Chinese food, pizza or fast food restaurants anymore. Today's takeout market transcends all style of restaurants. Learn how to take advantage of this ever growing market that can dramatically impact your sales and profitability. . . . more >>
How to Create a Highly Profitable Appetizer Menu by Howard Riell The first impression of your menu begins with the appetizers. More than ever before, patrons are discussing them, sharing them, and often ordering nothing but them. See how successful operators are using appetizers to delight their guests & enhance their bottom lines. . . . more >>
ONLINE SEMINAR SERIES: Food Cost Fitness Food cost is the single biggest cost in many
restaurants and it's also the most volatile operating expense you've got. There are just many, many ways to lose money working with food. This comprehensive, 5-part multi-media program will give you scores of practical, proven ways to cut food losses in purchasing, receiving, storage, preparation and serving & settlement. . . . more >>
Food & Beverage Control Scorecard by Jim Laube While you can't cost control yourself to success in this business, I've seen plenty of restaurants bleed to death (literally) not because of bad food or poor service but because they didn't have a clue about safeguarding their inventory and controlling their costs. . . . more >>
DOWNLOAD: Menu Cost Allocation Tool Whether it's table condiments, chips and salsa, bread and butter, or frying oil; every restaurant has food products that make it difficult to allocate cost to specific menu items. The Menu Cost Allocation Tool provides a means for evaluating and distributing the cost of non-menu specific ingredients. . . . more >>
DOWNLOAD: Requisition/Transfer Form Transferring product between stores can cause cost control problems if they are not tracked properly. Use the store transfer form to record product movement between multiple restaurants or profit centers . . . more >>
DOWNLOAD: Catering & Banquet Price Sheet Template Many caterers offer tiered pricing based on the # of guests expected. Having
a quick-reference price guide allows you to quickly quote prices based on
varying guest counts . . . more >>
DOWNLOAD: Recipe Manual Template Use this Microsoft Excel® workbook to document all of your recipes to ensure consistency and control cost. This is a great tool for creating your own recipe manual and calculate the cost of your recipes and menu items. . . . more >>
How To Win The Menu Pricing Game Dave Pavesic Of all the business decisions an operator has to make, the one that causes considerable anxiety is pricing the menu. It's important to understand how your customers perceive your restaurant. Learn how to apply some customer psychology to help you make better, more profitable pricing decisions. . . . more >>
Recipe Mapping: The Loop Pizza Grill by Tom Bruce Before Mike and Terry Schneider could even think about expanding their Loop Pizza Grill they knew they had to standardize their recipes and develop operational systems to ensure each unit operated the same way. In this article, Tom Bruce breaks down the recipes to determine the cost and correct procedures for producing two of The Loop's favorite menu items. . . . more >>
Restaurant Cleanup Checklist by Chef Michael Tsonton In the restaurant business, cleanliness, or lack thereof, can mean the difference between success and failure. This often overlooked aspect has a profound effect on guest perception. Properly implemented checklists can produce positive guest opinions. . . . more >>
DOWNLOAD: Restaurant Quality Assurance Program As restaurant organizations grow, maintaining quality and consistency in each location becomes more of a challenge to control and maintain. The Restaurant Quality Assurance Program template is a series of inspection points and checklists to evaluate adherence to predetermined quality and consistency standards. . . . more >>
DOWNLOAD: Catering Delivery Checklist This nearly 200-item checklist includes tools, equipment and supplies commonly used on catered events. Items are divided into sections, each with a 2-column checklist to facilitate pre-loading and final truck loading. . . . more >>
How to Profit From Proper Prep Work By Jim Laube Profitable preparation practices can help you control your costs and enhance the odds that your kitchen is capable of creating the food products your guests want and expect. Here are a dozen kitchen prep practices to increase your income and enhance your guests' experience . . . more >>
Ordering the Right Number of Smallwares by Joseph Gill Do you have 10,000 spoons when all you need is a knife? Get some proven benchmarks and rules of thumb for stocking silverware, glassware, china and barwares from a pro that knows. . . . more >>
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