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Once you start using systems, your job is to hold your management accountable. As I’ve explained in previous posts, the secret to it all is checklists that keep your team on task and [...]

By Willis Getchell, CEC, Lead Chef Instructor, Scottsdale Culinary Institute’s Le Cordon Bleu The holiday season is a great time to design limited menus, for capturing the harried shopper, or [...]

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 [...]

Several years ago I wrote an article entitled, “The Magic Pill for Marketing Success!” I’m talking about a restaurant unique selling proposition or more simply, your USP. And while no one in the [...]

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 [...]

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 [...]

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 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 [...]

Myth or fact? In a family-run business, it’s easiest and best to just keep doing things the way they’ve always been done. Myth It’s not uncommon to hear, “that’s how we’ve always done it,” when I [...]