Tip of the Day

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 Inventory turn If a turn is the process of completely emptying your stocked shelves and restocking them, what about the items on your shelves that [...]

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 [...]

By David Scott Peters Restaurant Tip of the Week Once you get in the habit of projecting your cash flow on a monthly and even a weekly basis, you’ll start to see trends and be able to project [...]

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 Restaurant Tip of the Week Payback period The payback period is the number of years it takes to recover the initial investment and is calculated by counting the number of [...]