Owning and operating a restaurant in today’s economy can be a challenging proposition, which is why it is so important to build customer loyalty. In truth repeat customers make up the bulk of any restaurant’s customer base and word-of-mouth advertising can do wonders for building up your clientele. But …
Read MoreArchive for ‘Food Service’
Tuesday, June 18th, 2013 Tags: Customer Loyalty, Food Cost, Restaurant, Stock Control
Category: Customer, Food Cost, Food Service, Restaurants No Comments 
The restaurant business is one that only thrives with the help of good management and professional employees. When dining out you know how easy it is to become annoyed with poor service and bad food. As a manager, you must always be on the lookout for ways to improve …
Read MoreTuesday, June 4th, 2013 Tags: cost of sale, Food Cost, Restaurant, Stock Control
Category: Food Cost, Food Service, Restaurant Profitability, Restaurants No Comments
101 Ways to Deal with Food Cost – Part 8
Energy Tips
Place pots close together – Placing pots as close as possible on the range top will reduce heat loss and perhaps allows you …
Read MoreTuesday, May 21st, 2013 Tags: Cost Control, cost of sale, Food Cost, Restaurant, Stock Control
Category: Food Cost, Food Service, Restaurant Profitability, Restaurants No Comments
In the foodservice industry a vast number of critical decisions have to be made. One of those decisions owners must decide on is how many suppliers they are going to utilize for their restaurants. Is it better to have a few, select suppliers or a vast number …
Read MoreTuesday, May 7th, 2013 Tags: cost of sale, Food Cost, Restaurant, Stock Control, Supplier
Category: Food Cost, Food Service, Inventory, Restaurant Profitability, Restaurants 2 Comments
Your website is a virtual business card and it holds far more information about your business than a piece of paper or small card. In addition it can be accessed from any country, city or household in the world with an internet connection and computer.
…
Read MoreTuesday, April 16th, 2013 Tags: Customer, Food Cost, Restaurant, Social Media, Stock Control
Category: Customer, Food Service, Inventory, Restaurants, Social Media, Technology 2 Comments
101 Ways to Deal With Food Cost – Part 7
Budgeting and Organizational
1) Establishing Controls – Budgeting and Organizational
Business plan
If you haven’t already done so, develop a business plan that spells out, in detail how your goals and objectives are to be achieved.
Important! A restaurant needs to …
Read MoreTuesday, March 19th, 2013 Tags: Cost Control, cost of sale, Food Cost, Restaurant, Stock Control
Category: Food Cost, Food Service, Restaurants No Comments
Location. Location. Location. It’s a cliche for a reason. Before you fold the napkins or add a dash of anything, you need to settle on a location. This should never be an afterthought. You can have the best food in the world and still be hungry for customers if you are not in …
Read MoreTuesday, December 4th, 2012 Tags: Food Service, Location, Restaurant, Restaurant Profitability
Category: Food Service, Restaurant Profitability, Restaurants 2 Comments
Venturing into the wonderful world of food is an exciting journey. Not only will you be testing out new recipes and pleasing the palates of many, but you’ll also create the perfect ambiance to accompany main courses, side dishes and the like.
Now, before actually opening your restaurant, you need to figure out a budget. Questions …
Read MoreTuesday, November 20th, 2012 Tags: Cost Control, Food Service, Restaurant, Stock Control
Category: Food Service, Restaurant Profitability, Restaurants No Comments
Successful restaurateurs create consistent turnover as well as many customers that frequent their establishments on a regular basis. This provides the basis for sustained revenue that allows a restaurant to succeed and grow. Many think that a restaurant that reaches this kind of success …
Read MoreMonday, November 5th, 2012 Tags: Food Service, Marketing, Restaurant, Restaurant Profitability, Social Media
Category: Food Service, Marketing, Restaurants, Social Media No Comments
Portion control is an essential element of food cost and quality control. It reduces food waste, ensures a consistent and quality product, expedites food preparation and service, and has a big impact on food cost.
Read MoreTuesday, October 2nd, 2012 Tags: cost of sale, Food Cost, Food Service, Restaurant Profitability
Category: Food Cost, Food Service, Restaurants 2 Comments
