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Ever wonder why are recipe costing cards important? Why you have to do them? After all, you generally know what your protein costs. You generally know what the rice costs. You think you can price [...]

Have you ever wondered how to set restaurant menu prices? Have you ever heard the “three-time markup” or average recommendations? I go nuts when I hear those kinds of blanket [...]

There is one, and really only one, system that ultimately is the key to your restaurant running profitably. And that simple system is so easy even a junior high school student could follow it. [...]

Recently I was elated to find one of my local restaurants did a menu update after what seemed like years! The menus arrived at the tables nicely creased and with vivid colors on the cover, and I [...]

By Chef Willis Getchell, M.Ed, CEC Fish Farming is one of the fastest growing forms of food production in the world. Nearly half the seafood eaten around the world is farm-raised. A burgeoning [...]

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 [...]

By Sandy Korem A restaurant has downtime every day and if you want to bring in a big profit revenue stream, catering is your answer. I have owned an off-site catering company for 20 years and in [...]

By David Scott Peters As you plan for the year ahead, there are many tools you can use to influence purchasing behavior of customers in your restaurant. Here are 5 easy things you can do to your [...]

A letter from David Scott Peters: As a restaurant owner, you are always looking for ways to capitalize on your existing customer base and increase the frequency of their visits. And a few new [...]

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 [...]