All Blog Posts Tagged 'inventory' (16)


Non-Operator
7 Tips for Selecting the Best Wines for Your Restaurant

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

Offering a wine menu means you must weigh several elements, including your overall concept, your clientele, your food menu, and whether your staff will be able to sell the wine you select.  Get these elements wrong, and you may be stuck with a costly, slow-moving inventory.  Get them right, however, and that jovial clinking…

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Added by FohBoh on September 30, 2013 at 1:00pm — No Comments


Non-Operator
13 Food Cost Tips

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.

Here are 13 tips on how you can achieve this:

1) Take Inventory Regularly

Making note consistently and regularly…

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Added by Ian Said on May 13, 2013 at 5:17am — 2 Comments

Severe Weather Events can mean opportunity for the properly prepared Restaurant Owner

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…
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Added by Brandon Munson on November 7, 2011 at 6:52pm — No Comments


Non-Operator
Your Kitchen is Losing Money.So Now What?

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

Added by Barry Chandler on October 14, 2010 at 5:48pm — No Comments


Non-Operator
Could your kitchen be costing you your business?

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

Added by Barry Chandler on October 14, 2010 at 5:46pm — 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

How Great is Your Customer Service?

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

Added by Jim McGinty on March 26, 2010 at 11:15am — 1 Comment


Non-Operator
Video: How To Manage Your Bar Between Inventories

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

Added by Barry Chandler on March 23, 2010 at 8:39pm — 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


Non-Operator
Why the Fox Should Not Look After the Henhouse!



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

Added by Barry Chandler on January 21, 2010 at 10:34pm — 1 Comment

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


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


Non-Operator
How One Bar Owner Gets A Near Perfect Inventory Result

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

Added by Barry Chandler on November 9, 2009 at 4:34pm — No Comments


Operator
Free Basic Inventory Spreadsheet



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!



Click Here… Continue

Added by beingthechef on November 3, 2009 at 1:13pm — No Comments

Emergent Social Technology Is Changing Hospitality Right Now: Supply Line

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

Added by Jeffrey J Kingman on October 7, 2009 at 10:38am — No Comments

Top 5 things restaurants should be doing online

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

Added by Jeff Schacher on January 23, 2009 at 8:03am — 9 Comments

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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

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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 …

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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.

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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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