All Blog Posts Tagged 'profit' (17)

Why Restaurants Go Broke - Understanding the Numbers

Shows the different cost factors that cause a restaurant or cafe to lose money and eventually fail.

Both variable and fixed costs are relevant, plus declining customer numbers and sales per head, but as you will see, excessive rent and loan commitments usually cause the most problems.

Added by Ken Burgin on June 10, 2012 at 4:47pm — No Comments


Non-Operator
Restaurant profit per dollar - You need to master this!

What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.


MAKE SURE THEY DO!

Added by Christopher Wells on September 13, 2011 at 9:05pm — No Comments


Non-Operator
What Does It Mean To Be “Customer-Centric”?

 

 

Our mission: to inspire and nurture the human spirit – one person, one cup and one neighborhood at a time.



Our mission is to support our stores so that they are able to do what is most important in retail — serve our customers' needs.



The mission…

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Added by Bill Campion on May 17, 2011 at 2:30am — 10 Comments

The 2% Effect for Restaurant Profit Improvement

How a 2% increase in menu prices can make a big profit improvement in profit. And when a 2% increase in customer numbers is added, the effect multiplies. How can you apply these ideas to your business?

 

Added by Ken Burgin on May 9, 2011 at 2:10am — 1 Comment


Non-Operator
Case Studies – How Real Businesses are Benefiting from Nutrition Facts

There have been a few studies that have looked at the affects of menu labeling/nutrition information disclosure in restaurants. Most of them, not surprisingly have had very modest results. But I have been reading about some restaurants that have seen some pretty impressive changes in sales and diner ordering habits. I thought I’d share some with you:


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Added by Alyson Mar, RD on August 25, 2010 at 7:00pm — 3 Comments


Non-Operator
Why Provide Nutrition Information?

As most of us know menu labeling laws only affect larger chain restaurants, but I am getting a lot more clients who are smaller chains and even independents. In an industry that vigorously fought menu labeling, why now are so many operators starting to provide nutrition information voluntarily. I thought up and researched a few reasons, and now I’d like to share them with you:…



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Added by Alyson Mar, RD on July 14, 2010 at 7:00pm — 3 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

<b>Higer Quality Lower Cost?</b>

For me, these “times” have expanded the creative side of P&L management like never before. In the past, my thinking was somewhat linear when it came to food cost control- Portioning, Purchasing, Menu Pricing, & Waste Control. Now that we have entered into the Great Reset, I have had to change the way I go about thinking and doing things in my restaurant.



It was December of 07’ when I started to feel a little pain. Sales were trending down and I did not quite know why. At this… Continue

Added by Dan Parsons on June 5, 2009 at 6:08pm — 2 Comments


Non-Operator
The turnaround is at hand

A friend of mine recently left his comfortable corporate mid-management position returning to manage and own a restaurant. This particular restaurant is one in a well-known regional chain with a quality reputation. The location is an excellent one in a growing north Dallas suburb with great visibility and an outstanding sales history. That is until a couple of years ago when a significant competitor opened near one of the up and coming regional shopping mega centers (malls and strip centers)… Continue

Added by Mark Frank on December 9, 2008 at 7:29am — 4 Comments


Non-Operator
80/20 Rule Applied

Most of us are familiar with the 80/20 rule, or the Pareto Effect, as it is most commonly known. The 80/20 rule has been represented in business discussion as 80 percent of production comes from 20 percent of the producers for many years. More broadly the 80/20 rule has been applied to every imaginable situation in business with amazing accuracy. Reading this complex information is fairly heady stuff, not known for light content, however a little struggling makes it more understandable.… Continue

Added by Mark Frank on December 2, 2008 at 1:53pm — 4 Comments


Non-Operator
In order to correct some wrongs, we have established this list of Rights.



As a group of independent restaurant operators...



We Believe:



We Have a Right to Know When Prices Increase, Before We Buy.

We wouldn’t think of charging our customers a different price than was agreed without telling them. We expect the same treatment. We will purchase products from vendors that are upfront and honest with us and we will work only with those who inform us of price changes… Continue

Added by Adam New on October 2, 2008 at 8:29pm — No Comments

The Biggest Menu Mistake of All Time

I call it the “Price List Line Up”. You’ve seen it hundreds of times. The menu item listed in bold followed by a series of dots leading to the price—all right hand justified and easy to read.



Oven Roasted Prime Rib………………………………$19.95

USDA Choice Prime Rib slow roasted served

with choice of blah blah blah.



Pork Tenderloin………...…...…...…………………... .$14.95

Moist pork tenderloin served

with… Continue

Added by Les on September 9, 2008 at 7:45am — 2 Comments

Making Good Menus Great



A restaurant's menu is it's single best marketing tool. It's the one marketing piece every customer sees. Here are 10 common mistakes you'll want to avoid.

No. 10: The price list line up!

Nice neat rows of right hand justified pricing takes the focus off of the menu item and gives your guest the ability to price shop. The best place for the price is at the end of…

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Added by Les on August 29, 2008 at 8:42pm — 3 Comments


Non-Operator
Pricing food - Why you're doing it wrong and how to fix it

One thing I'll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.



Though most culinary programs teach many different methods for pricing… Continue

Added by Brandon O'Dell on June 29, 2008 at 9:42pm — 9 Comments


Non-Operator
How to teach in 10 easy steps

One of the primary reasons that some businesses training programs work, and some don't, is in the method their managers and trainers use to teach new skills. This seems to be especially true in restaurants and food services, due to the prevelance of leaders without formal educations. Sorry if that offends anyone, but it's true.



While proper teaching technique is not something that comes naturally to everyone, it is easy to learn following a simple multi-step… Continue

Added by Brandon O'Dell on June 4, 2008 at 7:30pm — 2 Comments


Non-Operator
"Anything worth doing, is worth paying someone else to do."

This is one of my favorite quotes. Maybe because I'm the one who made it up.



It could also be that I love this quote because it deals with another major reason for failure in the restaurant world, and really, in every industry. Most managers don't know how to delegate. That is a simple, but true, observation from years of seeing managers and owners struggle to scratch out a profit (or more commonly not making a profit), while losing their personal lives to their… Continue

Added by Brandon O'Dell on April 10, 2008 at 8:07pm — 3 Comments


Non-Operator
The biggest mistakes restaurants make, and why they have a high failure rate

The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.



The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue

Added by Brandon O'Dell on March 31, 2008 at 7:22pm — 13 Comments

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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.

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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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