It’s not cheap to run a restaurant, but food is one of the biggest costs associated with it. It is therefore of utmost importance to keep your food costs within an acceptable percentage to avoid financial hardship and prevent having to pass on the costs to your customers.
I am resident of Connecticut and over the past three months we have been hit by two major storms, Hurricane Irene and recently Winter Storm Alfred. Hurricane Irene resulted in property damage along the coast line and power outages throughout the state, as one would expect with a hurricane. Freak snow storm Alfred, which dumped a 8…
So you’ve discovered that your kitchen isn’t the profit center you want it to be. Instead for some reason, your kitchen is dragging down the other parts of your business. Unless you are happy to run your kitchen at a loss, the chances are that you want to plug the losses as soon as possible.
If you have followed my previous recommendations to create a recipe card for every menu item, then you have by now eliminated the poorly performing menu items, so this should not be the… Continue
As trends have shifted over the past few years, most bar owners came to the realization that they couldn’t generate enough business by focusing solely on drink and so kitchens became a standard addition to the progressive bar.
Many of the bar owners that I have worked with were the first to admit that far from being their area of expertise, they were happy to leave the management of the kitchen to the chef. Sometimes this worked, other times it didn’t. I worked with a bar… Continue
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
When guests come to your restaurant, you should treat them as if they are friends visiting your home. Treating your guests with care and providing an exceptional place for them to enjoy a meal is part of the reason they will come back to your restaurant again. They also expect quality in every aspect of the restaurant. Guests are looking for a value in the things they see, taste and touch, and so providing them with exceptional quality will certainly leave a good taste in their mouths; here are… Continue
In another in my series of videos from the Nightclub & Bar Show in Las Vegas, I am bringing you my interview with Brian Pohl, a Bevinco partner from Dayton, Ohio who has some unique suggestions for bar owners on how to drive their profits.
For example, what a Top 10 Drinks List can do for your bottom line, how to manage your stock between inventories and what the effect can be on your business if you don’t know the cost of your… Continue
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
I recently met with Patrick McDermott, the Managing Director of Ireland’s Leading Stocktaking and Invetory Control Company for bars, Stocktaking.ie and I asked him why it is that the bar managers or bar staff should not be involved in the inventory count in the… Continue
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
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.
Speaking to a nightclub owner recently who turns over $100,000+ per week in his busy city centre premises I learned that his weekly variance/stock loss is less than $200 at cost.
I know of other businesses taking in $6000 per week that have the same losses. So how does the nightclub owner do it? Its actually quite simple: He systemises his business and has implemented basic procedures to control stock from receipt to eventual… Continue
I have received a few requests for just a simple no frills inventory sheet. Not everyone needs a full inventory system like the 86inventory program we are developing. If you have a small operation, perhaps you just want to inventory a few items every week, or you need to inventory items just for a special event, here is a free spreadsheet template you can download. Just fill in the white blanks and the sheet will automatically make the calculations for you!
Tuesday’s front page FohBohist Amanda Hite shared an outstanding video produced by The Economist – titled “Did You Know 4.0 – The Media Landscape”. The video visually and effectively describes the cresting radicalization of mobile and social web technologies that are already changing the Hospitality Landscape. Are you prepared for this tsunami to affect your operations?
How will emergent mobile and web technology change the… Continue
Early in my career, before I became a restaurant expert, I remember being walked into a walk-in cooler and asked, “What do you see on the shelves?” I started listing what I could see on the shelves, but I was stopped short and told the answer was, “Money!”
This was a very important lesson and one I encourage anyone who owns, manages or works in a restaurant to learn. Inventory is money! To manage it properly, you have to calculate, know and manage your inventory…Continue
These days there are several vendors offering web-based solutions for restaurants. The more units a restaurant has, the more benefit to using an online solution. In my next post, I will dive into the details regarding all the benefits to using software as a service (SaaS), but first let's take a look at what is out there.
1. Labor Scheduling - this is the first place for any restaurant to start. Let's face it, you're online and your employees are online. With online… Continue
Every day, millions of potential customers search for restaurants on hundreds of different online sites. At least one of these sites displays the wrong restaurant name, phone number, or address for 68% of established restaurants.
If your information is incorrect or missing, potential customers will be unable to find your restaurant and will move on to a competitor. And that’s not good for business.
Do you know how your restaurant appears online? Make sure potential customers can find you easily. In less time than it took you to read this, you can discover where you are losing out on customers. Click here now to get a free report detailing where your restaurant’s information is incorrect or missing across the internet.