Cost Control

The best time to control labor cost is in advance. The key to advance control lies in efficient scheduling, and efficient scheduling requires an understanding

Cost controls are primarily proactive measures established to keep costs in line with standards and allow the operation to maximize its profits. The sooner cost

The answer to the question is simple. As little as possible. The point is, you don’t want to convert your liquid cash to perishable food

Myth 1 BUYING LARGER QUANTITIES TO GET VOLUME DISCOUNTS SAVES MONEY. Not after you account for the extra waste, theft, bigger portion sizes and carelessness

The manager is the single most important position in your restaurant. Managers influence the attitude and behavior of all restaurant employees. In order to ensure

The actual level of productivity of most restaurant employees never comes close to their true capabilities, but they still complain when asked to do more.

A standardized recipe has several advantages. It will produce a known quality and quantity of food for a specific operation. It specifies the ingredients to

The answer to the question is simple. As little as possible. The point is, you don’t want to convert your liquid cash to perishable food