How to Save Your Profits Despite Menu Substitutions

If recent consumer trends are any indication, it’s only going to be more and more common that customers at your restaurant will request substitutions to the menu items they order. Be it allergies, intolerances, diet restrictions or just individual preference, the list of possible substitution requests is nearly endless – while the opportunity to prepare […]

The High Cost of Foodborne Illnesses to Restaurants

A single outbreak of a foodborne illness in your restaurant could cost you millions of dollars according to new research. Regardless of the size of your establishment, one foodborne outbreak can lead to millions of dollars in lost revenue, fines, lawsuits, legal fees, insurance premium increases, inspection costs and staff retraining. The findings, based on […]

5 Inventory Control Basics You Might be Missing

How you manage your inventory can make or break your business. Effective inventory management control requires that your restaurant accurately tracks inventory stocks to make the appropriate purchasing decisions and to obtain stock at the optimal level of demand. If you’ve been side-sweeping your inventory management, here are five inventory control basics you might be […]

Are Some Items Harder to Track Accurately?

Tracking inventory is more of an art than anything. It takes careful selection, forecasting, and elaborate planning to ensure that the right amounts are ordered, and the inventory of these items are properly tracked. Without a proper inventory tracking system in place, there are just too many opportunities for miscounts in storage, along with order […]

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