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Recipe Costing Cards Keep Restaurant and Catering Costs Separate Most restaurant owners who launch or already have a catering division ask me for tips on keeping the costs of their two businesses [...]

Keeping Catering Costs Separate from Restaurant Costs A great way to make more money in your restaurant is to increase sales in the restaurant without adding more seats. Catering magically [...]

Operating a restaurant has not changed much fundamentally over the past 50 years, but running a profitable restaurant has. Why is that? There are many factors that have contributed to this, such [...]

  By David Scott Peters In many of my speeches, seminars, workshops and calls with potential Members, I talk about how industry standards don’t apply to the restaurants we work with. For a [...]

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

If there’s one thing I’m likely to focus on in any restaurant, no matter who I’m working with, it’s the back door. Why? Because it’s where most restaurants bleed cash and it’s the easiest to fix. [...]

Proper Portioning If you run a 30% food cost and over portion by 10%, you will raise your food cost to 33 percent.