Speculation has been confirmed:…
Added by Fred Favole on February 16, 2014 at 12:50pm — No Comments
The manufacturer selling process to restaurant chains takes a long time and this fact that can be turned into a negotiating advantage when facing a price increase. One of the strongest tools in your "cost-avoidance" toolkit is simply…Continue
Added by Fred Favole on July 8, 2013 at 6:30pm — No Comments
Culinary-Purchasing Profit Controls…
Added by Fred Favole on June 29, 2013 at 4:25am — No Comments
Are you failing to take advantage of powerful tools that can help your hospitality organization capitalize on the new supply-chain philosophies?
Foodservice culinary-purchasing collaboration…Continue
Added by Fred Favole on June 24, 2013 at 5:54am — No Comments
Foodservice purchasing experts focus on creating a competitive advantage by sourcing products “outside of the box” typically created by standard supply-chain models. Ask any executive in major chain procurement what separates their performance from emerging…Continue
Added by Fred Favole on June 21, 2013 at 8:12am — No Comments
Do you use the 4 essential moves that make your foodservice purchasing rock? Does your supply-chain team advise suppliers how well they are performing? This fundamental play is key to developing a “ team-supply…Continue
Added by Fred Favole on May 23, 2013 at 6:00am — No Comments
Added by Fred Favole on May 14, 2013 at 11:59am — No Comments
Added by Fred Favole on May 11, 2013 at 10:07am — No Comments
To get you prepared for your dream job interview as wine buyer or sommelier intern, lets review answers given over the years by applicants that you should not use in your job interview. Then we’ll look at 9 top tips for success while on the job!
Added by Fred Favole on February 26, 2013 at 3:16am — No Comments
Get the most from every dollar of food spend by calculating your 3 allowable food cost controls and acknowledging that you may have a problem area. If nothing goes wrong, from your back door to your register, what will your food cost be?
With something as important as your food cost, you want to have the tools and resources available to establish standards. In other words, you need to compare actual costs with the standard base, and spend your…
Added by Fred Favole on February 20, 2013 at 3:25am — No Comments
Added by Fred Favole on February 14, 2013 at 7:00am — No Comments
As top-line growth is hard to come by, the opportunity to build a defense that holds the line on price increases or going for the goal line of greater profits, is simply too good to ignore.
Limited resources, like a salary cap for the Champion Ravens are a fact of foodservice life, including time, staff and funding. Learn how to get the most out of your current team by running plays that recognize CORE talents and add special teams players to improve your game winning…Continue
Added by Fred Favole on February 5, 2013 at 4:30am — No Comments
Added by Fred Favole on February 1, 2013 at 10:30am — No Comments
Foodies tell me ice cream started as “flavored ices” in China. and the Chinese are credited for creating the first ice creams, possibly as early as 3000 BC. (Wasn't that before ice was invented?)
Anyway, Marco Polo is given credit for pasta and ice-cream, introducing a tasty egg based pudding concoctions that was cooked and cooled down with ice, somewhere near Marlon Brando's Northern Italian villa.
Modern day ice creams may have been invented in Italy during…Continue
Added by Fred Favole on January 27, 2013 at 1:34am — No Comments
Things changed sometime in the late 1990's in our industry and that lead to the Sliver Age of foodservice, inferior to the Golden Age in terms of opportunity, fun, profits and iconic hero's like Ray Kroc, Bob Carney, Alvin & Bob Cohn, Harlan Sanders and R. David Thomas.…Continue
Added by Fred Favole on January 26, 2013 at 5:43pm — No Comments
The danger of buying the wrong quality food products are customer dissatisfaction, higher food costs and lost revenue. To the average person, "food quality" is a vague term. It may mean the best product available or perhaps the best that can be purchased seasonally or on a restricted budget. Our firm is…Continue
Added by Fred Favole on January 23, 2013 at 3:58am — No Comments
In foodservice business jargon an “empty suit” or “hollow bunny (f)” is a restaurant owner, investor, chain executive, or consultant that has authority, without knowledge or substance, yet maintains a know-it-all attitude, for example; their travel advise to you might…Continue
Added by Fred Favole on January 3, 2013 at 3:11pm — No Comments
Only in the last ten years have I appreciated what the legend of Creighton Churchill (The World of Wines, A Notebook For the Wines of France) has meant to the foodservice industry in the selection and enjoyment of selling fine wines and alcoholic beverages.
During my brief encounters with Creighton during the heyday of the airline industry (Jumbo 747s, piano bars) we were both always high; I worked for American Airlines and traveled, and he was our wine consultant.…Continue
Added by Fred Favole on December 21, 2012 at 7:00am — No Comments