This is a follow-up to a series of articles I've been posting on controlling food costs in your restaurant. The focus and time required to manage cost can seem daunting, so this week I just wanted to list a few key areas you can start with and can grow from there. Next week we will be talking about recipe costing.
- Reward staff when food costs are met
- Implement a meal plan, which allows your staff to eat at discounted prices to keep them from… Continue
Added by Jim McGinty on January 21, 2010 at 7:14am —
Over the past 3 decades I have had plenty of jobs. Some not so good and others not bad while a few were memorable. It is no coincidence that the jobs I stayed with the longest I liked the most. All except for one I worked with over a year.
I like to think of my career working in dining rooms and bars in similar terms to that of a professional athlete. When you start out you are learning on the fly then you begin taking in all you have learned from others and begin to have some… Continue
I wrote about this yesterday, and got to thinking that I wanted to take the anchoring idea a step further. During the past decade my company has researched the sales velocity and check averages of thousands of restaurants. This isn't just a sampling, but we have developed a menu matrix for these restaurants, so we've looked at every item they've sold over a 1-3 month period and matrix that with selling price and food cost. And the one thing that is hardest to sell on any menu is the most… Continue
Added by Mark on January 20, 2010 at 11:30am —
I sure hope your January is going as well as our January. Already, it seems to be just what we intended it to be - a fast start to a great year at FohBoh. It’s year three for us, and we are ready for action. And it seems others are too. It’s a new, fresh year and we feel the energy and excitement in the conversations we have. In the first two weeks of 2010, we already able to announced two major partnerships for FohBoh:
California Restaurant Association selected FohBoh as their… Continue
Danny Meyer has done it again! Mailalino, his newest, Roman-style restaurant in the Gramercy Park Hotel, received two stars today from The New York Times' Sam Sifton who points out:
"Yes, the impetus for change here was Mr. Schrager’s hotel. But it is Mr. Meyer who has brought New Yorkers to the room, to the view, back to the neighborhood. His restaurants have almost always done this in some way. They encourage their customers to appreciate what sits outside them, to rediscover… Continue
Since our table was quite long we could not converse with everyone at once. I made a visit to the other end of the table after dinner but before dessert to thank people for coming. One guest had ordered salmon and it was too under-done for her liking. She sent it back to the kitchen requesting it be cooked longer. The chef sent it back, saying that is how salmon should be cooked, refusing to cook it further. Needless to say, the guest did…Continue
I'm researching a study of the restaurant industry, using Yelp and Urban Spoon as the main viewframe. While I've written in the past about how operators could use these two sites to their advantage, I feel compelled to share a different observation tonight.
Does your team need a refresher on what makes great experience for customers? I bet if you spent one hour with an all-staff meeting, asked them to all bring their laptops in for… Continue
I've worked in many restaurants throughout the course of my career, each one as different as the next. Like most of you, I have steadily worked my way up the ladder, starting as a cook in a panini shop in San Francisco's Financial District, and ending up as a fine dining server at a top-rated restaurant on the San Francisco Peninsula.
I won't say that I've seen it all, but I've seen a lot.
Here's what I know. If done well and with intelligence, waiting tables can… Continue
I was recently asked my advice by the owner of a small town center pub in Yorkshire, England (at http://www.thebarblogger.com/askbarry) about what to do to increase footfall in the premises despite the presence of a large chain pub on the same street that had dropped their prices considerably.
Ok, I couldn't wait to share this one. I am a service hound, so serve me over-cooked Salmon, but please, give me good service. Bad, or in this case, no service, is unforgivable. I guess this customer was just tired of waiting.
FohBoh intends to work with Share our Strength to help facilitate a foodservice industry response. Many of you, lead by Jeffrey Kingman, want to help with this disaster. Until this can be organized, I encourage you to visit SOS for information by clicking here.
If you would like to make a donation to these efforts, SOS has set up a fund where 100% of all donations… Continue
A number of years ago I came across some research done by American Demographics. And at first blush it seemed more amusing than anything. According to the research, the one time people are most likely to spend the most money at a restaurant is the day they buy their home. The thinking is: “I’m already $300,000.00 in debt. What’s another hundred bucks?” So they order a more expensive food item to celebrate.
In addition, the Eiffel Tower Restaurant in New Orleans and Mardi Gras 2010
Join Drick Perry from Drick’s Rambling Cafe as we celebrate Mardi Gras, he is covering Mobile, AL while I cover New Orleans
Before we get to the omelet recipe, let me indulge you with a little New Orleans restaurant and Mardi Gras history. In 1981, engineers determined that the restaurant perched 562 feet on the third level above the Champ-de Mars in Paris weighted too much and was causing the… Continue
So, being that yesturday was Monday and I usually come home in a half coma, and being that I am STILL moving into boyfriends 1000 square foot apartment from my 2800 square foot house, I decided I needed to make an easy throw together meal. Bring on the Adobo! Now this is no Mexican Adobo that most people are used to seeing (or eating) nope this adobo is a filipino recipe my sister in law gave me that is equally ROCKIN and EASY to make.
You will need the following for BASIC… Continue
Added by Kelly on January 19, 2010 at 7:56am —
Whilst walking through the countryisde of Kildare in Ireland recently I stumbled upon one of the most unique bars I had ever seen.
What you’re seeing here is a 40 foot long container complete with Murphy’s Irish Stout sign, two picnic tables on the roof, a ladder on the side to climb up and out of view are a number of beer kegs lying around! There’s even an overturned patio heater up there for when it gets cold!!!
Moran’s Oyster Cottage in Clarinbridge in the west of Ireland is one of the most famous oyster restaurants in the world. Seven successive generations of the Moran family have run the restaurant which counts U2 among their happy customers!
I met with Michael Moran, a world champion oyster opener, who runs the family business and asked him what brings customers back again and again. Oh, and I tried the Oysters too….of… Continue
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
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Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.