Information

Food Cost Wizards

Let's discuss food cost tips and ideas.

Website: http://foodcostcontrol.blogspot.com
Members: 140
Latest Activity: Jul 9, 2012

Discussion Forum

Higer Quality Lower Cost?

Started by Dan Parsons Jun 5, 2009. 0 Replies

To Show or Not to Show

Started by Dan Parsons May 27, 2009. 0 Replies

Comment Wall

Comment

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Non-Operator
Comment by Robert Sloop on February 8, 2011 at 6:56am

Bob

 

Check out Compeat

Comment by Bob Frank on November 20, 2009 at 9:45am
We have a multi unit operation and are looking for an IT/software system that will help us capture data on revenues, purchasing, inventory, labor, etc. - that will feed into the G/L, show trending and generate reports. Any suggestions?
Comment by Emily Daubney on March 7, 2009 at 2:09pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.
Sincerely,
Emily

http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=RestuarantIndustrySurvey_copy

Operator
Comment by Chef Ian on July 3, 2008 at 10:57am
In addition to the previous comment I would like to add that we are focusing on customer service not cutting it. Don't skimp on what the customer is going to notice most. Positive, happy people who enjoy taking care of people.

Operator
Comment by Chef Ian on July 3, 2008 at 10:54am
I am the corp chef for a small company (20 stores). We have been able to increase sales and make a profit even though there are rest. closing all around us. We have a great purchasing director and we work together to cut cost. Instead of raising prices on existing menu items we are introducing new ones with a greater perceived value and charging more. We are also attacking our largest sellers and seeing if we can source the same ingredients for less expensive.
It never stops.
 
 
 

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