1. David Scott Peters

When it comes to restaurant menu design, you can add pictures to your menu or alter font styles and sizes, but you won’t make much of a difference in your food cost or profits if you don’t know [...]

The prime cost formula is the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and total labor cost. (In order to have an accurate [...]

There is one system your restaurant must have to survive and most independent restaurant owners are bypassing it completely: recipe costing. Going through the process of creating recipe costing [...]

I was taught pretty early that consistently taking inventory lowers food cost. A manager walked me into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I [...]

When looking for ways to lower food cost in your restaurant, there is one thing you should accept: you can’t control food prices. There are just too many factors that go into the price your [...]

How would you like to cut food cost with two easy steps? These two “clipboard systems”- EASY – stop mistakes coming out of your kitchen. They virtually eliminate theft in your [...]

Have you ever wondered if you should be using gross or net revenue? What is the difference between gross and net revenue or gross and net sales? Why you should use one over the other in your [...]

This restaurant industry podcast is an audio version of SMART Systems Insider, a video magazine from TheRetaurantExpert.com, is your fast track to lower food costs, lower labor costs, an [...]

If forecasting restaurant sales seems hard to do in your restaurant, know you’re not alone. It isn’t as straight forward for today’s modern restaurant as it used to be. There [...]

If you run your restaurant by gut and you’re not using restaurant budgeting, I urge you to STOP.  You can’t do it anymore – the risk is just too great. In the video below I [...]