Food Costs

For the greatest impact on your bottom line, we always encourage working from descending dollar and descending case reports when tracking food items. To start, tracking the food items with your [...]

In celebration of the past 10 years, here are 10 key lessons about running a restaurant I want to share with you. I’ve picked these up along the way from all the incredible people my team and I [...]

  Restaurant Seminar Teaches Systems and Shortcuts Independent restaurant owners invited to learn ways to cut costs and increase sales What: Controlling the Most Important Number in Your [...]

  What does cost of goods sold refer to? In the most basic terms, cost of goods sold is “the cost of the product used to generate sales.” The cost of goods sold calculation is used to [...]

By David Scott Peters I put up a blog post about using a prime vendor agreement to cut food costs in your restaurant. I want to expand a little bit on the prime vendor agreement here. Before you [...]

By David Scott Peters I just finished teaching one of my semi-annual three-day workshops and in the room we had five people who were opening restaurants. It was great to have so many people there [...]

As promised in this previous post, here are a few more examples of how your restaurant employees steal from you. I covered several other ways in my last post, too. You’ll be able to see that just [...]

As we discussed in the first post in this series, people steal. And their theft is a reality of doing business. I promised in that post to tell you how we were going to stop theft in your [...]

Why is a Budget So Important for your Restaurant Operations? Does the mere thought of writing a budget make your head spin and your heart beat with anxiety? Do you sit down to work on a budget [...]

When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]