Key Strategy for Saving on Your Restaurant Food Costs

By David Scott Peters I just finished teaching one of my semi-annual three-day workshops and in the room we had five people who were opening restaurants. It was great to have so many people there [...]

What to Consider When Serving Salmon in Your Restaurant

By Chef Willis Getchell, M.Ed, CEC Fish Farming is one of the fastest growing forms of food production in the world. Nearly half the seafood eaten around the world is farm-raised. A burgeoning [...]

Four Things Restaurant Owners Should Never Say

Everyone has a phrase that when they hear it, they just want to go nuts. For me, there are four phrases that are like nails on a chalkboard. And I probably hear one of these phrases on a weekly [...]

Top Trick to Hold Your Management Accountable

Once you start using systems, your job is to hold your management accountable. As I’ve explained in previous posts, the secret to it all is checklists that keep your team on task and [...]

Start the New Year Off Right with Catering and Big Profits – Part 1

By Sandy Korem A restaurant has downtime every day and if you want to bring in a big profit revenue stream, catering is your answer. I have owned an off-site catering company for 20 years and in [...]

5 Easy Menu Changes to Make More Money in the New Year

By David Scott Peters As you plan for the year ahead, there are many tools you can use to influence purchasing behavior of customers in your restaurant. Here are 5 easy things you can do to your [...]

“Cater” to Your Customers this Holiday Season

By Michael Attias How important are the holidays to your sales mix? I know for many readers the combination of groups reserving tables and private party rooms for holiday parties, as well as full [...]

How to use the key item report and waste sheet for optimal food cost control

When food costs rise, profit margins sink and restaurant owners must take action. In the last few weeks, you learned about the key item report, and the waste sheet. Now I will share one final [...]

How to increase profit margins with a waste sheet

When food costs rise, profit margins sink and restaurant owners must take action. Last week, I outlined one of two simple tools you can use to lower your food costs, the key item report. This [...]

How to monitor food profit margins with a key item report

When food costs rise, profit margins sink and restaurant owners must take action. And one vital solution is the key item report. The key item report is a daily tracking tool that puts the [...]

Restaurant Bar Controls – Foaming at the Tap

When foam is OK and when it’s not I’m a beer guy, so talking about beer gets me excited! But nothing peeves me more than watching a bartender pour good beer down the drain in the form of foam. It [...]

Restaurant Service Ideas to Make You Stand Out – Part 4

By David Scott Peters Restaurant Tip of the Week Are you doing this in your restaurant? It could be one way to differentiate your from your competition. Make your desserts something to remember [...]

Move Over Beer: Craft Cocktails The Latest Trend

By Greg McGuire For generations Americans have had a fairly straightforward approach to cocktails – gin and tonic, highball, rum and coke – without ever giving a second thought to the [...]

The Math Behind Your Restaurant Profits – Part 3

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing Many of the financial relationships necessary to develop an effective pricing structure only can be derived [...]

The Math Behind Your Restaurant Profits – Part 2

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

Cutting Restaurant Costs

I originally wrote this article in the fall 2008 when the economy was really starting to hit my members where it hurt. And many of my members, because they have put systems such as these in [...]

The Math Behind Your Restaurant Profits – Part 1

By David Scott Peters Restaurant Tip of the Week Formulas give consistency to pricing. Many of the financial relationships necessary to develop an effective pricing structure can only be derived [...]

Set Prices to Avoid Mistakes – Part 5

By David Scott Peters Restaurant Tip of the Week Happy hour pricing Restaurants that offer happy hour specials usually lower the sales price of well liquor and/or domestic draft beer. The sale [...]

Set prices to avoid mistakes – Part 4

By David Scott Peters Restaurant Tip of the Week Pricing doubles A double made with twice as much product as a regularly prepared highball is extremely potent, costly and steeped in liability. It [...]

Set Prices to Avoid Mistakes – Part 3

By David Scott Peters Restaurant Tip of the Week List the sale prices for each product in the operation’s liquor inventory with a corresponding portion. For example, the listed sale price for an [...]

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