Food Costs

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

By David Scott Peters There was an article on Salon.com that is important for every independent restaurant owner to read. This article talks about the menu engineering tricks employed by [...]

By David Scott Peters Restaurant Tip of the Week Measure your pour. Use a jigger in your bar to control the amount of alcohol used in drinks. A jigger pour can be an exact way to portion drinks [...]

By David Scott Peters Restaurant Tip of the Week Don’t let foam go down the drain with your profits. Check your lines to eliminate foam. Foam from the tap is not a sign of good beer, and it’s [...]

By David Scott Peters Restaurant Tip of the Week Use waste sheets. All causes for waste are avoidable and are a direct result of a lack of management and training. Waste includes a burned steak, [...]

By David Scott Peters Restaurant Tip of the Week Sign a prime vendor agreement. Cherry picking is the old way. Set up a prime vendor agreement with one primary vendor to receive discounts on [...]