Food Costs

Knowing when to use a void vs comp in your restaurant affects your gross sales! Do you look at your profit and loss statement and see a food cost, pour cost or labor cost that seems too high? [...]

Portion properly to control food cost. Yes, food costs are always rising. But if you have the proper systems in place, such as recipe costing cards, you can absorb those costs. Stop screaming at [...]

Want to reduce your food cost by 3-5% buying the same products you’re buying today? I’m going to show you how. In this video I explain which report to order from your distributor to [...]

I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring in. I bet you’ve heard about the study Ohio State University did more than a decade ago where [...]

Most all independent restaurant owners use their “gut” to budget their restaurants instead of the real numbers. I’m here to tell you that it’s not enough. Your restaurant budget is a guide to [...]

Stop mistakes coming out of your kitchen. Virtually eliminate theft in your restaurant. Use these two systems for optimal food cost control: key item report and waste sheet. The key item report [...]

If your restaurant pour cost is too high but you don’t know where to cut off the bleeding, watch this video. If you often order too much product and experience it spoiling, this video is [...]

Planning for success requires the implementation and consistent execution of a list of very specific systems, such as predicting restaurant sales. Maybe more importantly, you also need someone [...]

If you’re struggling to find a way to make the money you deserve in your restaurant, then this video is for you. David teaches you the one number you must know to make money in the [...]

If you wish you could make more money in your restaurant, let me tell you how to use this system: a restaurant budget. Have you ever said this? “I don’t need a restaurant budget. I know my [...]