The Numbers

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 [...]

By David Scott Peters Are you serving liquor in your restaurant? Did you know if you don’t watch prices you may be pouring profits down the drain? Review these tips for more information: 1. [...]

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 [...]

In this post I explained what makes up your prime cost and why it’s so important. I also revealed to you that your restaurant’s target prime cost should be 55 percent, in most styles [...]

What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and [...]

By David Scott Peters Restaurant Tip of the Week Project your cash flow As the old adage goes, cash is king. You must find a balance between cash availability and cash needed. Projecting your [...]

By David Scott Peters Restaurant Tip of the Week Plan Your Cash Use Cash has become a scarce commodity for many restaurant operators. Paying bills becomes a juggling act; taking the money coming [...]

By David Scott Peters Restaurant Tip of the Week Fatal Error No. 2 Often restaurant operators make two fatal errors when it comes to the operation of their business. The second error is [...]

By David Scott Peters Restaurant Tip of the Week Fatal Error Often restaurant operators make this fatal error when it comes to the operation of their business: thinking that when the profit and [...]

By David Scott Peters Erase Your Fear of Budgets Forever Does the mere thought of writing a budget make your head spin and your heart beat with anxiety? Do you sit down to start only to find [...]