Whether you’re a QSR, or a fine dining establishment, all restaurants share the same goal – to make more money. If you’re already at capacity, the only way to increase your profits is to grow your margin by shrinking costs. We’re going to take a look at four areas that, if managed properly, can substantially […]
Are you currently using spreadsheets or pen and paper for managing your inventory? We know that making the switch to inventory management software for your restaurant can seem daunting, but the benefits make it worth the effort. We’re going to explore what makes changing your system so beneficial, and what you can ultimately hope to […]
When looking at your restaurant’s inventory management, one doesn’t have to go far in order to see one of the largest areas of waste: ingredients spoiling. By ensuring your ingredients last as long as possible, you’ll be reducing the need to order new inventory unless demand requires it, potentially saving you tens to hundreds of […]
As a restaurant operator, your daily routines will be much different from that of a clothing or electronics store. You’re preparing a perishable product for consumers to ingest and enjoy. In this way, your inventory management will be much different. Inventory control for restaurants is an important piece of the management puzzle, and responsible for […]
When looking at how to set yourself up for success in managing your restaurant’s inventory, there are a number of key areas to examine and address to maximize your ROI. The BC Cook Articulation Committee identified five steps to effective inventory management. Set up systems to track and record inventory. Develop specifications and procedures for […]
Recipe costing is an important piece of the restaurant business; if you’re not utilizing it, then you may be costing yourself tens of thousands of dollars in lost profit each year. We’re going to go into more depth as to what recipe costing is, what it has to offer, and what not doing it could […]
While there are those in the restaurant business who know where a menu price comes from, we created this short guide to provide information to those curious about how a chef goes from ingredient prices to menu prices. To begin, we’ll start with the menu cost equation, and then explain the individual elements that make […]
In a world where cutting costs and minimizing losses is becoming more and more important, we’ve come up with a list of 10 tips to help reduce preventable inventory losses and maximize your value on return. Keep Waste Logs By keeping waste logs, you’ll be able to track where you’re losing money, and where your […]
As 2020 progresses, many restaurants have a question mark hanging over them. COVID-19 has changed the way that business must be done; whether that be for better or worse. The following trends are those we observed prior to COVID-19, those during the pandemic, and those we see continuing to persist after the pandemic ends. Delivery […]