Use Descending Dollar Report to Lower Food Cost

Want to reduce your food cost by 3-5% buying the same products you’re buying today? I’m going to show you how. In this video I explain which report to order from your distributor to [...]

What Is Your Restaurant’s Ideal Prime Cost Makeup

I bet you’ve heard that a typical restaurant makes a nickel to 8 cents on every dollar they bring in. I bet you’ve heard about the study Ohio State University did more than a decade ago where [...]

Tips for Using a Restaurant Budget

Most all independent restaurant owners use their “gut” to budget their restaurants instead of the real numbers. I’m here to tell you that it’s not enough. Your restaurant budget is a guide to [...]

Simple Ways to Cut Food Costs – Part 2

Last week, I outlined portioning techniques as a way to trim food costs without cutting labor because not having enough staff can be a disaster. This week I’ve outlined ways to stretch your food [...]

4 Things Restaurant Owners Should Never Say – Redux

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 [...]

Simple Ways to Cut Food Costs – Part 1

When you are struggling to cut food costs and bring down your prime cost number, it is always easier to focus on your cost of goods sold rather than cutting labor. Not having enough staff can be [...]

How to Grow Your Employees into Management

I tell all the restaurant owners I meet: You need help. You cannot do everything we teach on your own. And really, it’s pretty simple to say, “I need help.” The challenge is getting the help. [...]

Get Over What COULD Happen and Make SOMETHING Happen

  The little boy answered, “I know, but this way I know I won’t make any mistakes and won’t hurt myself.” Once there was a little boy who wanted to learn how to ride a bike. He asked for a bike [...]

XP Support Deadline Passed – How Is Your Security?

Guest Blog Post By Patrick Solum of Retail Data Systems   Experts predicting a “tsunami of viruses” as operating system support ends. Let’s face it, the media loves a technical disaster story. In [...]

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.          

Spring Restaurant Workshop Coming Up

Restaurant Workshop Teaches Systems and Shortcuts Super Early Bird Discount Expires March 7 Restaurant Expert David Scott Peters teaches everything there is to know about running a profitable [...]

Why to Lead with Courage

By Fred Langley Leading with courage is a lot easier said than done. But the most important thing to realize is that doing nothing because you’re afraid is worse than doing something you’re [...]

The Secret to Better Communication in Your Restaurant

Daily pre-shift meetings are one of the most basic ways to ensure positive communication is happening in your restaurant on a daily basis, to keep everyone informed, to reduce the rumor mill and [...]

Top 6 Restaurant Cash Handling Blunders You Must Stop

Each opportunity my team has to consult with you in your restaurant helps to make us better coaches. One of the things we’ve learned is that no matter what the restaurant owner says we need to [...]

How to Make Negative Discussions Positive

By Fred Langley When issues come up in your restaurant, your first instinct might be to find someone to yell at. But although that might make you feel better in the short run, it’s not [...]

A Rant: Things that Drive Me Crazy in Restaurants

By David Scott Peters OK, I have never done this before… I’ve got to RANT! I have been in the restaurant business for 30-plus years. I started dishwashing when I was underage, then worked for my [...]

How to Keep Restaurant Customers Coming Back

In writing this article I was reminded of David Scott Peters’ article, “Top 6 Reasons Why Restaurant Customers Don’t Come Back.” In this article, the top two reasons customers [...]

Six Restaurant Systems to Use to Avoid Failure

How do you avoid failure — small or epic? It’s simple really. You plan for success. You put yourself and your restaurant in a prepared state that can handle anything that is thrown at it. [...]

Are Dead Skunks Spoiling Your Restaurant Business?

By Brad Hackert I’ve found that in most restaurants, when an owner implements systems and procedures, management can get a little too focused. They tend to focus on daily tasks and miss the [...]

Look to Descending Reports to Cut Costs

For the greatest impact on your bottom line, we always encourage working from descending dollar and descending case reports when tracking food items. To start, tracking the food items with your [...]

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