Skip to content
Sometimes we have to be knocked on the head to come to the realization that we have a problem with waste and inefficincy. Many restaurant
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
