All Blog Posts Tagged 'cost' (36)


Non-Operator
Finding The Time To Do Everything In Your Restaurant

Every week I speak with restaurant owners in many parts of the country. In each conversation, they tell me of their concerns in running their restaurant business.

In each of these conversations they all expressed many of the same concerns and they revolve around these five issues:…

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Added by Joe Welsh on May 16, 2014 at 9:30am — No Comments


Non-Operator
Would 4% Points Make a Difference To Your Restaurants Bottom Line?

With food costs rising every week are your restaurants profits taking a hit?

Almost every day there is something in the news about the price of something going up. Beef, pork, dairy, and coffee are all going up. As a restaurant owner, what is your strategy to handling these increases?

Some chains will be raising prices, others will not. What will work for you? Put yourself in the…

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Added by Joe Welsh on May 6, 2014 at 7:30am — No Comments


Non-Operator
The Fight Against Trans Fat & What It Could Mean For Your Restaurant

This post was originally written by FohBoh member Jules Dalsey. You can visit his profile here.

Last month, in November, the Federal Drug Administration proposed a plan to ban partially hydrogenated oils. These oils, also known as trans fats, are linked to several health issues such as heart attacks, heart disease, and other cardiovascular implications. According to the …

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Added by FohBoh on December 9, 2013 at 6:30pm — No Comments


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
Wing Crunch Time (again)

This post was originally written by FohBoh member Fred Favole. You can visit his profile here.

Restaurant chains driven by wing sales should consider switching to a wing portioning program to bring menu profits more in line with acquisition cost.    The supply of the highly desirable jumbo wing (8-10 ct) that you can’t buy for Holiday’s and the Super-Bowl is now under siege year-round.  And, the supply outlook…

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Added by FohBoh on November 2, 2013 at 2:00pm — No Comments


Non-Operator
5 Ice Types and 3 Ways to Stop Freezing Profits

This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.

Gary, a midtown restaurant owner, recently began searching for ways to cut costs. He hasn’t gone over the top, making flowcharts or fifty point checklists, but he does recognize the need to tighten things up a bit.

One day he notices that ever since he got another ice machine, the water bill has always been a…

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Added by FohBoh on September 19, 2013 at 7:00pm — No Comments


Non-Operator
9 Reasons Your Restaurant Sucks

This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.

Okay, maybe your restaurant isn’t so bad. But if you’re reading this, chances are it has sucked, or you at least recognize it has that kind of potential. Check these 9 reasons to stay away from the suck:

  1. you don’t listen. Do you actually know the concerns of your staff? Not just…
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Added by FohBoh on August 30, 2013 at 11:30am — No Comments


Non-Operator
Manage the Needles with a Magnet

This post was originally written by FohBoh member Fred Favole. You can visit his profile here.

Use the 80/20 Rule in Foodservice

If Alvin Cohen, Jaybe Hardin and the rest of the gang that defined modern foodservice distribution in the late 1960’s were alive today they might note that 80% of the products in their warehouse represented just 20% of the sales.  I find that this 80 / 20…

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Added by FohBoh on August 13, 2013 at 10:30pm — No Comments


Non-Operator
2013...Are you ready for the changes?

The elections are behind us, Thanksgiving has come and gone and many of you are embroiled in the Christmas/New Years rush!  Hardly time to think of all of the changes coming on line in 2013.  However, as savvy business men and woman who run operations on shoe-string budgets and penny margins, don't you think it's time to at least put the thought on the burner?

As an individual who went from running multi-unit, multi-million dollar operations to building a business development firm…

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Added by Tony Martinez on December 11, 2012 at 1:00pm — No Comments


Non-Operator
The restaurant business in BC

In British Columbia we have been presented with an extremely trying 2 year stretch between 2010 and 2012. Not only have we been presented with the world wide economical challenges that have driven our tourism to an unexpected low but there have been many inter-provincial changes that have caused the economic challenge to be even more difficult to manage.

 

Last June we saw a new tax law come into play in BC called the Harmonized Sales Tax (HST). Previously consumers were only…

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Added by Joel Lazeski on April 19, 2011 at 12:30pm — No Comments


Non-Operator
The Cost of Nutrition Analysis: Local Spotlight

Hi all, a busy week at the office, so I took some blog material from the FoodCALC consumer blog Dining by Numbers, I hope you like it:

 

As someone who works in the restaurant industry, I know that a big complaint among restaurant operators when I ask them about providing calorie information to their customers is simple: cost.  You see, the traditional method that…

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Added by Alyson Mar, RD on March 24, 2011 at 7:54am — No Comments

Free recipe food cost tool

I don't think I have to tell you how important it is to know your cost when preparing a recipe. Here is a tool my team and I developed to help figure out those costs. We want to make this the best FREE recipe costing tool with your help. Try our tool and post your suggestions. We want to hear from you!…

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Added by Robert Vasquez on March 22, 2011 at 7:00am — No Comments


Non-Operator
Cutting Portions, Not Profits

In the world of American cuisine, size does matter. We are a big people obsessed with big food. And, while plentiful and delicious, this “healthy” American appetite is taking its toll on our waistlines and overall health. After all, more food = more calories = more body mass.


The trend of giant portion sizes also takes its toll on restaurant operations and costs. When you serve more food food costs obviously increase which can cause operators to order lower…
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Added by Alyson Mar, RD on September 8, 2010 at 7:30pm — 1 Comment

Restaurant Text Pager Systems and Cell Phone Pager Systems - A Cost Benefit Analysis

The purpose of this article is to explore the practical applications of Cell Phone Pager or Restaurant Text Pager system, to evaluate their return on investment and speculate as to the future of the guest pager.



Guest Pager system technology has evolved beyond the Coaster Pager to what is now known as the "Cell Phone Pager" or "Restaurant Text Pager".

Savvy…

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Added by Brandon Munson on July 4, 2010 at 6:00am — No Comments


Non-Operator
20 steps to lowering your food or liquor costs

This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me. These steps would be the same for liquor costs, but would focus on different employees in a different area of the… Continue

Added by Brandon O'Dell on June 3, 2010 at 7:27pm — No Comments


Non-Operator
Announcement: Bevinco Partners With TheBarBlogger.com



BEVINCO, an independent profit control and revenue enhancement service for the hospitality industry, is announcing its partnership with TheBarBlogger.com. The new alliance will foster growth and enhance information sharing throughout the hospitality community.



Barry Chandler, aka The Bar Blogger, is known for his bar and nightclub management Web sites that provide online resources for bar operators.… Continue

Added by Barry Chandler on March 21, 2010 at 10:36pm — No Comments

Lifecycle of a New Manager

I have seen two approaches to placing a new manager into a restaurant. The first angle is train them fast, throw them in the deep end of the pool and they either drown or they tread water long enough to find the edge of the pool and get out safely, learning never to be allowed to be thrown in the pool again, but it takes a lot of time and money to get them out of the pool. Some drown and don’t make it. The second approach is train them effectively, put them in a learning environment, and foster… Continue

Added by Andy Swingley on March 15, 2010 at 8:03pm — 9 Comments

Inventory Forecasting: You Can't Manage If You Don't Measure

Last week I kicked off a series of articles on controlling food costs.



I had the opportunity to work for one of the most respected CEO's in the restaurant industry who mastered the art of controlling costs. He was always saying, "You can't manage what you don't measure". It is an old management adage that is accurate today. Unless you measure something, you don't know if it is getting better or worse. You can't manage for improvement if you don't measure to see what is getting better… Continue

Added by Jim McGinty on January 6, 2010 at 9:10am — 4 Comments

Buying a POS System: Making the Most of Your Investment

Restaurant operators make significant investments in a restaurant, from kitchen technology to décor and aesthetics to furniture and equipment. Each investment helps build the brand, streamline operations and keep the doors open. More than any other investment, a POS system can help restaurant operators control costs, improve guest experience and order accuracy, and enable high productivity in the operations.



Oftentimes in our industry and especially in today’s economy, many… Continue

Added by Jessica Lundberg on December 14, 2009 at 9:20am — No Comments


Non-Operator
Cost Control is a Mentality and can’t be “Scheduled”

I hosted an event online yesterday for 50 Irish and UK hospitality businesses where I spoke for two hours on the subject of inventory control or stocktaking as it is referred to in Europe.



The unfortunate truth about stocktaking is that for many bars/restaurants they are either reluctantly undertaking a physical inventory every so often or they are doing nothing at all and to be quite honest, neither is good enough.



In this day… Continue

Added by Barry Chandler on December 9, 2009 at 11:03pm — No Comments

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National News

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.

Chipotle Mexican Grill, Inc. Second Quarter 2014 Revenues Up 28.6%

Comparable restaurant sales increased 17.3% - Restaurant level operating margin was 27.3%, a decrease of 30 basis points

Tava Indian Kitchen Appoints Jeremy Morgan As New Chief Executive Officer, Announces Expansion Plans

Tava Indian Kitchen, the Bay Area's rapidly expanding fast casual Indian restaurant concept, announced that Jeremy Morgan, formerly SVP of Marketing and Consumer Insights for Smashburger, has been appointed to the position of Chief Executive Officer.

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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