All Blog Posts Tagged 'Profitability' (10)


Non-Operator
More or Less Suppliers: Which is Better for your Restaurant?

This post was originally written by FohBoh member Ian Said. You can visit his profile here.

In the foodservice industry a vast number of critical decisions have to be made. One of those decisions owners must decide on is how many suppliers they are going to utilize for their restaurants. Is it better to have a few, select suppliers or a vast number of them? The following points will assist in answering this…

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Added by FohBoh on December 4, 2013 at 2:30pm — No Comments


Non-Operator
Opening a Restaurant - Why Location is Important

Location. Location. Location. It’s a cliche for a reason. Before you fold the napkins or add a dash of anything, you need to settle on a location. This should never be an afterthought. You can have the best food in the world and still be hungry for customers if you are not in the right location. Location is really the key to the success of your restaurant. Even if you have the “perfect” spot in mind, don’t get too attached until you do a little research first.

Here are four factors to…

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Added by Ian Said on March 18, 2013 at 7:34am — No Comments


Non-Operator
How Much Does it Cost to Start a Restaurant

Venturing into the wonderful world of food is an exciting journey. Not only will you be testing out new recipes and pleasing the palates of many, but you’ll also create the perfect ambiance to accompany main courses, side dishes and the like.

Now, before actually opening your restaurant, you need to figure out a budget. Questions regarding the amount you have saved, how much you’re willing to spend and what amount you want left over…

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Added by Ian Said on February 12, 2013 at 5:24am — 4 Comments


Non-Operator
Portion Control and Effect on Food Cost

Portion control is an essential element of food cost and quality control. It reduces food waste, ensures a consistent and quality product, expedites food preparation and service, and has a big impact on food cost.

Any extra food added to the customer’s plate is money coming out of your bottom line.

While an extra ounce of soup or a handful of…

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Added by Ian Said on December 11, 2012 at 3:30am — 2 Comments


Non-Operator
Choosing the Correct Music / Lighting / Decor for your Restaurant

Music, lighting, and decor play a vital role in setting the overall tone and feel of a restaurant. In some cases, it’s attention to detail that really sets a restaurant apart from the competition and keeps customers coming back. It all comes down to the “if a tree falls in the forest” theory. If you have the best food in town, but you have poor lighting, outdated decor, and music that’s reminiscent of your last trip to the dentist’s office, are people really going to want to eat…

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Added by Ian Said on November 13, 2012 at 9:12am — No Comments


Non-Operator
The Importance of Social Media for Restaurant Profitability

It is uncommon now for a business person not to have heard of the importance of using social media in marketing their company. Since your customers are using social media to see what people are saying about your restaurant / food service establishment, if you don’t have a business development plan that includes social media marketing, then you losing out!

What is Social Media?…

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Added by Ian Said on July 3, 2012 at 6:08am — No Comments


Non-Operator
5 Tips for Building Customer Loyalty

Owning and operating a restaurant in today’s economy can be a challenging proposition, which is why it is so important to build customer loyalty.  In truth repeat customers make up the bulk of any restaurant’s customer base and word-of-mouth advertising can do wonders for building up your clientele.  But how do you go about building customer loyalty in the restaurant industry?…

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Added by Ian Said on May 2, 2012 at 7:00am — 2 Comments


Non-Operator
Motivating Staff in the Restaurant Industry

When it comes to motivating and keeping staff happy in the restaurant industry, there is one thing that is a must; throw the advice of the motivational gurus out the window.

That’s right, while much of the advice offered by motivational speakers and advisors is great when it is applied to the workforce in,…

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Added by Ian Said on March 5, 2012 at 6:58am — No Comments


Non-Operator
Importance of Inventory Management for Restaurant Profitability

The importance of inventory management for restaurant profitability cannot be stressed enough. Without being able to effectively manage the flow of foods and supplies in an effective manner, the chances of making any sort of significant profit from your food service shrink significantly.  But how does one effectively take control of their inventory?

What Constitutes an Inventory?

It may seem like a rather inane question, but the question of what constitutes an…

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Added by Ian Said on January 19, 2012 at 11:00pm — No Comments


Non-Operator
Now is Not the Time to Nickel and Dime!

I know we are all trying to figure out ways to increase profits and cut costs. Some restaurants have come up with very creative and ingenious ways to do these two things. But there are some restaurants out there that are choosing to do this by either passing the cost on to the guest or cutting labor in ways that affect service. Even worse, some restaurants are sacrificing quality for lower costs. I am not a fan of the band-aid approach and that is… Continue

Added by Robert Dominguez on February 18, 2009 at 6:12am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

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All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

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.

National Restaurant Association Statement on NLRB Joint Employer Decision

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:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

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.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

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