Food Costs

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]

Proper Portioning Make sure to always have a properly calibrated scale. A pound of butter will register 16 ounces if your scale is working properly.

  Guest Post By Willis Getchell, CEC Recipe costing cards set the standard and save money One of my fellow instructors was doing some consulting with a local restaurant recently. On three [...]

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

There is one, and really only one, system that ultimately is the key to your restaurant running profitably. And that simple system is so easy even a junior high school student could follow it. [...]

If there’s one thing I’m likely to focus on in any restaurant, no matter who I’m working with, it’s the back door. Why? Because it’s where most restaurants bleed cash and it’s the easiest to fix. [...]

Proper Portioning If you run a 30% food cost and over portion by 10%, you will raise your food cost to 33 percent.          

Recently I was elated to find one of my local restaurants did a menu update after what seemed like years! The menus arrived at the tables nicely creased and with vivid colors on the cover, and I [...]

As you look for ways to make more money in your restaurant, there are many tools you can use to influence purchasing behavior of customers in your restaurant. Here are 5 easy things you can do to [...]

How do you avoid failure — small or epic? It’s simple really. You plan for success. You put yourself and your restaurant in a prepared state that can handle anything that is thrown at it. [...]