Non-Operator
Lee Plotkin
  • Richardson, TX
  • United States
  • L. P. Enterprises, Inc.
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  • Marcus Guiliano
  • FohBoh
 

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Non-Operator
Fred Favole liked Lee Plotkin's blog post December 2012 Tip from Lee Plotkin: Cut Costs through Aggressive Purchasing and Inventory Management Techniques
Dec 14, 2012

Non-Operator
Lee Plotkin's blog post was featured

December 2012 Tip from Lee Plotkin: Cut Costs through Aggressive Purchasing and Inventory Management Techniques

I'm certain that most, if not all of you have been greatly impacted in some way by the rising costs of commodities and supplies. Most of these costs are expected to continue their rise. It's been brutal! Supply cost increases coupled with reduced guest counts are making it tough.What can you do to remain profitable? This month, let's explore where opportunity can be found for relief without cutting quality.A few of the largest areas of impact have to do with the intangibles that can be…See More
Dec 2, 2012

Non-Operator
Lee Plotkin posted a blog post

December 2012 Tip from Lee Plotkin: Cut Costs through Aggressive Purchasing and Inventory Management Techniques

I'm certain that most, if not all of you have been greatly impacted in some way by the rising costs of commodities and supplies. Most of these costs are expected to continue their rise. It's been brutal! Supply cost increases coupled with reduced guest counts are making it tough.What can you do to remain profitable? This month, let's explore where opportunity can be found for relief without cutting quality.A few of the largest areas of impact have to do with the intangibles that can be…See More
Dec 2, 2012

Non-Operator
Lee Plotkin's blog post was featured

November 2012 Tip from Lee Plotkin: Benchmarks of a True Supplier Partnership

Is your distributor a true partner or just an order taker?Check out these key aspects that can illustrate a good, valuable restaurateur-distributor partnership.  Gauge if your supplier is fulfilling basic customer needs on your behalf:Increasing profits, by reducing costs.  A great partner will suggest new menu ideas from their product line.  They will pass along cost savings opportunities and labor saving best practices they’ve come across, including seasonal purchases that are of great…See More
Nov 28, 2012

Non-Operator
Joe Welsh commented on Lee Plotkin's blog post November 2012 Tip from Lee Plotkin: Benchmarks of a True Supplier Partnership
"Very good points. Unfortunately, many distributors are only concerned about "moving boxes" in the short term. I have effectively worked with distributors on marketing programs for their clients that deliver results for the operator while…"
Nov 19, 2012

Non-Operator
Lee Plotkin posted a blog post

November 2012 Tip from Lee Plotkin: Benchmarks of a True Supplier Partnership

Is your distributor a true partner or just an order taker?Check out these key aspects that can illustrate a good, valuable restaurateur-distributor partnership.  Gauge if your supplier is fulfilling basic customer needs on your behalf:Increasing profits, by reducing costs.  A great partner will suggest new menu ideas from their product line.  They will pass along cost savings opportunities and labor saving best practices they’ve come across, including seasonal purchases that are of great…See More
Nov 15, 2012
Melissa Libby liked Lee Plotkin's blog post October 2012 Tip from Lee Plotkin: Protecting Profit while Maintaining Meat Quality
Oct 31, 2012

Non-Operator
Lee Plotkin posted a blog post

October 2012 Tip from Lee Plotkin: Protecting Profit while Maintaining Meat Quality

One of the more frequent questions being asked by restaurateurs right now is how to protect profit margins while maintaining quality, especially with what we are experiencing in the beef market right now.  Some facts surrounding the state of the market may be in order first.Most of us know that there has been a fairly large reduction in cattle supply.  Comparing last month to last year at this time, we are probably looking at about a 12% overall decrease. The largest factor in the decrease is…See More
Oct 30, 2012

Non-Operator
Lee Plotkin posted a blog post

September 2012 Tip from Lee Plotkin: Produce Contracting

This is the time of year when the major crops have already been harvested, and produce companies are working with the farmers on contracting.  Produce companies are essentially committing to acres of key crops and by doing so can lock in pricing with those farms for an extended period of time. Some of the more stable crops are locked in for a one year period (with escalator clauses in the event of an "Act of God").  Others, like avocados (where the market is more volatile) are typically locked…See More
Oct 23, 2012

Non-Operator
Lee Plotkin is now friends with FohBoh and Marcus Guiliano
Oct 9, 2012
Marcus Guiliano left a comment for Lee Plotkin
" Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.Chef Marcus Guiliano"
Oct 9, 2012

Non-Operator
Lee Plotkin was featured
Oct 8, 2012

Non-Operator
Lee Plotkin is now a member of FohBoh
Oct 8, 2012

Profile Information

State
Texas
Title
President
Company
L. P. Enterprises, Inc.
Website
http://www.leeplotkin.com
What best describes my company
Fine Dining
Interests
Consulting, Networking, Finding new clients
Personal Quote
Unless it's a "win-win", then somebody is at a loss. And the only loss I like is the loss of excess cost.
Biography
Publications and Newsletters
http://www.leeplotkin.com/publications.html

Lee Plotkin's Blog

December 2012 Tip from Lee Plotkin: Cut Costs through Aggressive Purchasing and Inventory Management Techniques

Posted on December 2, 2012 at 8:00am 0 Comments

I'm certain that most, if not all of you have been greatly impacted in some way by the rising costs of commodities and supplies. Most of these costs are expected to continue their rise. It's been brutal! Supply cost increases coupled with reduced guest counts are making it tough.

What can you do to remain profitable? This month, let's explore where opportunity can be found for relief without cutting quality.

A few of the largest areas of impact have to do with the intangibles…

Continue

November 2012 Tip from Lee Plotkin: Benchmarks of a True Supplier Partnership

Posted on November 15, 2012 at 7:27am 1 Comment

Is your distributor a true partner or just an order taker?

Check out these key aspects that can illustrate a good, valuable restaurateur-distributor partnership.  Gauge if your supplier is fulfilling basic customer needs on your behalf:

  • Increasing profits, by reducing costs.  A great partner will suggest new menu ideas from their product line.  They will pass along cost savings opportunities and labor saving best practices they’ve come across, including…
Continue

October 2012 Tip from Lee Plotkin: Protecting Profit while Maintaining Meat Quality

Posted on October 30, 2012 at 8:01am 0 Comments

One of the more frequent questions being asked by restaurateurs right now is how to protect profit margins while maintaining quality, especially with what we are experiencing in the beef market right now.  Some facts surrounding the state of the market may be in order first.

Most of us know that there has been a fairly large reduction in cattle supply.  Comparing last month to last year at this time, we are probably looking at about a 12% overall decrease. 

The largest factor…

Continue

September 2012 Tip from Lee Plotkin: Produce Contracting

Posted on October 23, 2012 at 12:30pm 0 Comments

This is the time of year when the major crops have already been harvested, and produce companies are working with the farmers on contracting.  Produce companies are essentially committing to acres of key crops and by doing so can lock in pricing with those farms for an extended period of time.

 

Some of the more stable crops are locked in for a one year period (with escalator clauses in the event of an "Act of God").  Others, like avocados (where the market is more volatile)…

Continue

Comment Wall (2 comments)

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Join FohBoh

At 5:42am on October 9, 2012, Marcus Guiliano said…

 Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Chef Marcus Guiliano

At 4:36pm on October 8, 2012,
Non-Operator
FohBoh
said…

Hurray! 

You just joined FohBoh (“Front of House”, “Back of House”), the original and most influential online community for the foodservice industry.

Thanks so much and please, surf around a bit and learn what you can do with FohBoh:

1. Connecting and networking with tens of thousands of industry professional’s world-wide.

2. Join or start a group that is for your restaurant (kind of like your own mini community, that's public or private).

3. Share FohBoh and invite your employees, friends or colleagues using email, Facebook or LinkedIn. The more the merrier!

4. Have a voice and post blogs

5. Keep abreast of what's happening and what your peers are saying and doing.

6. Have a question? A concern? Just start a Forum discussion and invite others to comment.

7. Find or share an industry event, send us a press release, or find product discounts at B2B Promos.

8. Learn about restaurant technologies and share your discoveries.

9. Learn what your business's social score is at FOHBuzz.com

10. Post or find jobs and much more. 

 

Please read the Community Guidelines so you are totally informed and get the most out of FohBoh.

 Thanks again for joining FohBoh and please follow us @fohboh on Twitter.

 

Cheers!

 
 
 

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