Food Costs

When food costs rise, profit margins sink and restaurant owners must take action. Last week, I outlined one of two simple tools you can use to lower your food costs, the key item report. This [...]

When food costs rise, profit margins sink and restaurant owners must take action. And one vital solution is the key item report. The key item report is a daily tracking tool that puts the [...]

Food costs are on the rise and restaurant profit margins are taking hits. While there is a laundry list of systems you can use to reduce your food cost — such as attacking your descending dollar [...]

By David Scott Peters According to an article in Nation’s Restaurant News, Italian restaurants are likely to experience the highest increased commodity costs this year. It’s all that [...]

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

By David Scott Peters Restaurant Tip of the Week Listed below are a few good tools to control your pour cost: Use spill/breakage sheets to show the waste each shift Use comp sheets to show how [...]

By David Scott Peters Restaurant Tip of the Week Use your answers to set the prices Whether you are pricing a shot of liquor, a mixed drink, a bottle of beer, a glass of draft beer or a glass of [...]

By David Scott Peters Restaurant Tip of the Week Use a purchase order form The purchase order form is used primarily for placing and receiving food and supply orders, but it can also be used for [...]

By David Scott Peters Restaurant Tip of the Week The great inventory theory Conducting inventory in your restaurant ensures your money is in the bank, not on your shelves. But how do you know [...]

By David Scott Peters Restaurant Tip of the Week The purchase allotment system will allow management to order what is needed to operate smoothly, while staying within the budget, and to recognize [...]