Tip to Lower Food Cost

Proper Portioning Make sure to always have a properly calibrated scale. A pound of butter will register 16 ounces if your scale is working properly.

Tip to Lower Food Cost

Proper Portioning Use properly sized ladles and dishers for all sauces, starches, etc. Go smaller than the portion because staff will over fill them.        

Tip to Lower Food Cost

Proper Portioning If you run a 30% food cost and over portion by 10%, you will raise your food cost to 33 percent.          

Tips for Restaurant Owners

Restaurant Systems Tip Gather the right tools to plan Every restaurant is impacted by the BIG holidays every year, such as Valentine’s Day, Fourth of July and Christmas. Many restaurants have [...]

Restaurant Customer Service Tip

Handling Customer Complaints From time to time you will have a guest complaint. Your managers must be trained on how to deal with such encounters. Teach the steps below for dealing with a [...]

Tip of the day – How to retain young employees

By David Scott Peters The younger workers of today have different expectations than what you might expect. To gain better control of employee relations in your restaurant, our guest blogger, [...]

Top 3 three tips for managing employees

By David Scott Peters Are you having trouble with labor costs and retention? Here are my top tips for managing employees: 1. How to hire your ideal employee. 2. How to retain good employees. 3. [...]

Tip of the day – How to make the most of the POS

By David Scott Peters Point of sale (POS) system is an expensive investment that must be fully utilized for its time-saving and valuable reporting features. Here are a few tips for making the [...]

Tip of the day – Spill-proof spirits

By David Scott Peters Are you serving liquor in your restaurant? Did you know if you don’t watch prices you may be pouring profits down the drain? Review these tips for more information: 1. [...]

Tricks for managing restaurant labor costs

By David Scott Peters Restaurant Tip of the Week Track labor daily Just as you track your sales on a daily basis to see how you are doing and to see if you are on target for your budget [...]

Ways to Make Restaurant Employee Happy

By David Scott Peters Restaurant Tip of the Week A Request is a request Remember scheduling requests are just that: requests. The needs of the business must come first. With that said, hourly [...]

Identify theft behind the bar

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

Tips for Controlling Your Restaurant Pour Cost

By David Scott Peters Restaurant Tip of the Week Listed below are a few good tools to control your pour cost: Use spill/breakage sheets to show the waste each shift Use comp sheets to show how [...]

How to receive beer orders at your restaurant’s back door

By David Scott Peters Restaurant Tip of the Week Tips on checking in draft beer When the beer driver brings an order into your restaurant, train them to stack the delivery outside the cooler. [...]

How to identify theft behind the bar in your restaurant

By David Scott Peters Restaurant Tip of the Week Here are some of the most common ways bartenders steal: 1. Over-pouring 2. Giving away free drinks 3. Collecting the correct amount of money and [...]

Serve Beer with Style

By David Scott Peters Restaurant Tip of the Week Why would you pour a draft beer in a glass and leave a one-inch head? The answer is the three Ps: Presentation – a draft beer that has a one-inch [...]

Liquor Inventory the Easy Way

By David Scott Peters Restaurant Tip of the Week How do you keep track of your liquor? Do you? While there are many different ways to set up a liquor inventory system, the one I present is easy [...]

Liquor falls into one of five pricing tiers

By David Scott Peters Restaurant Tip of the Week When determining pricing for your restaurant bar offerings, keep in mind, there are four standard pricing tiers and a fifth specialty tier: 1. [...]

Setting Prices in Your Restaurant Bar

By David Scott Peters Restaurant Tip of the Week Use your answers to set the prices Whether you are pricing a shot of liquor, a mixed drink, a bottle of beer, a glass of draft beer or a glass of [...]

Restaurant Budget is Key to Success

By David Scott Peters Restaurant Tip of the Week It all goes back to staying in budget Do you want to know why inventory turns are so important? Knowing your inventory turns will help you stay in [...]