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 how do you go …
Read MoreTuesday, April 24th, 2012 Tags: cost of sale, Customer, Food Cost, Restaurant, Stock Control
Category: Customer, Food Cost, Food Service, Restaurants 2 Comments 
It is understandable that the concepts of “foodservice” and “technology” are not necessarily deemed as a likely fit, but the fact is, foodservice are more dependent on technology than most restaurateurs realize, and foodservice as a whole lags far behind when it comes to incorporating technological advances into their marketing and operations.
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Read MoreMonday, March 19th, 2012 Tags: Food Cost, Food Service, Inventory, Restaurant Profitability, Stock Control
Category: Food Cost, Food Service, Restaurants, Technology 2 Comments
101 Ways to Deal with Food Cost – Part 5
Security and Safety
In this month’s Food Cost article we take a look at “Security and Safety” when dealing with restaurant food cost problem areas, part 5 in our current series “101 Ways to Deal with Food Cost”.
The food is great, the service fabulous and the restaurant is busier than ever, but …
Read MoreMonday, February 13th, 2012 Tags: Food Cost, Food Service, Inventory, Restaurant, Restaurant Profitability, South Africa, Stock Control
Category: Food Cost, Food Service, Restaurants, Technology No Comments
When it comes to motivating and keeping staff happy in the restaurant industry, there is one thing that is a must; throw the advice of the motivational gurus out the window.
That’s right, while much of the advice offered by …
Read MoreTuesday, January 24th, 2012 Tags: Food Service, Restaurant, Restaurant Profitability, South Africa, Staff, Waiter
Category: Food Service, Restaurants 1 Comment
101 Ways to Deal with Food Cost – Part 4
Purchasing and Receiving
Part 4 in our series “101 Ways to Deal with Food Cost” deals with Purchasing and Receiving, providing useful tips in dealing with food cost in these areas.
Purchasing Tips:
The goal of purchasing is to obtain wholesome, safe …
Read More101 Ways to Deal with Food Cost – Part 3
The menu, pricing and standardized recipes
Part 3 in our series “101 Ways to Deal with Food Cost” deals specifically with the menu, pricing and standardized recipes.
The food is great, the service fabulous and the restaurant is busier than ever but …
Read MoreSunday, October 30th, 2011 Tags: cost of sale, Food Cost, Restaurant Profitability, Stock Control
Category: Food Cost, Food Service, Restaurants 1 Comment
101 Ways to Deal with Food Cost – Part 2
Back to Basics
In Part 1 of Ideal Software’s popular “101 Ways to deal with Food Cost” series, we dealt with 33 Possible Food Cost Problem Areas. Here is Part 2 of our …
Read MoreMonday, October 17th, 2011 Tags: cost of sale, Food Cost, Inventory, Restaurant Profitability, Stock Control
Category: Food Service, Marketing, Restaurants 4 Comments
True restaurant food cost is not what the customer pays for the meal on their plate. The true food cost is the percentage generated by a restaurant’s food inventory management. It may sound complicated, but at its most fundamental, …
Read MoreSunday, October 9th, 2011 Tags: cost of sale, Food Cost, Inventory, Restaurant Profitability, Stock Control
Category: Food Service, Marketing, Restaurants No Comments
In case you missed our recent series on ”Food Cost problem areas” which we ran on Facebook and Twitter we’ve grouped them all together and listed them here. Here is Part 1 of Ideal Software’s 101 ways to deal with FOOD …
Read MoreThe importance of inventory management for restaurant profitability cannot be stressed enough. Without being able to effectively manage the flow of foods and supplies in an effective manner, the chances of making any sort of significant profit …
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