Webinar/Podcast
Get a Grip on Your Food Cost
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It's very easy to lose lots of money working with food. Improper portioning, theft, cooking mistakes and spoilage are just a few of the many problems that plague many restaurants and result in higher food costs and lower profitability.
And with food products at record high prices, it is crucial for restaurants to make the most out of everything they buy.
In this 90-minute workshop, we'll discuss the most effective practices and controls for independent restaurants to maximize the proper use of the food that comes in the back door, reduce food losses and improve profitability.
NOTE: This workshop will be a very educational and valuable learning experience for your chefs, kitchen managers and key kitchen employees in addition to other management personnel.
What You Will Learn:
- How losses can occur in every stage of the food production process from purchasing to settlement
- A weekly report that will make your kitchen personnel more responsive and accountable for controlling food cost
- One practice that has helped many independents lower their food costs by 5% to 10% virtually overnight
- Food handling and production practices that improve consistency and your guest experience
- One procedure you must implement immediately if you suspect employee theft
- Basic food-management concepts and practices that all your managers and key kitchen personnel should know and understand
- And comments and questions from workshop participants
About the Presenters:
Jim Laube
Jim is the founder and CEO of RestaurantOwner.com. He has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. Jim is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Joe Erickson
Joe Erickson is the Chief Operations Officer and a partner in RestaurantOwner.com. He has owned and/or managed several restaurant/catering operations. He started his career by developing Luther's Catering, a division of the Luther's BBQ chain, in Houston. He was also a partner and co-founder of Sunset Dinner Cruises and was the founding partner of Bobby Mac's, a casual, full service restaurant in Kerrville. He later helped to develop a southwestern bistro, Nicole's Cafe San Felipe, and was managing partner for the original Truluck's Steak and Stone Crab, which now has 11 locations throughout the U.S. Joe is focused primarily on developing easy-to-implement, yet highly effective systems and processes to help our members improve their restaurants' efficiency, product utilization and most importantly, deliver a more consistent guest experience.
Related Resources:
Download the Slides
Preview
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Download the Weekly Cost of Sales Reporting (Blank)
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Download the Weekly Cost of Sales Reporting (Sample)
Preview
This form is available in the following formats. You must have a compatible program installed on your computer to use them.
Click to Download Microsoft Excel format
Attendee Questions & Comments
Question 1: What was the MOST valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
