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Re-engineering your kids’ menu? Try these 8 healthful tips from the NRA

Get input from parents and children to design kids’ meals that are nutritious, satisfying and tasty. The payoff: options that appeal to children are good for your sales.

Three participants of the National Restaurant Association’s Kids LiveWell program share how they developed winning kids’ meals. Discover best practices from Arby’s, Applebee’s and bd’s [...]

How to utilize food inflation data

On a regular basis, the U.S. government measures the rate of price change throughout the country in all industries, including the restaurant and grocery sectors.

As restaurant owners and executives, this data is one of many metrics to review that can be used to compare price changes in your organization with price changes [...]

10 Steps to Improve Your Restaurant Inventory Process

BY SABRINA SANCHEZ

Taking inventory is one of the most dreaded tasks in a restaurant, but also one of the most crucial. It is critical to measure the amount of food, supplies, and other products your restaurant uses in order to control food costs and maximize profitability, yet no one wants to do [...]

How to Price Menu Items

BY RMAGAZINE for Restaurant Magazine

One of the most effective ways to manage risks in the restaurant industry is through food costing. If you’re a new food business owner, below is a guide on pricing menu items for your restaurant.

1.Breakdown each dish on the menu

First, you should list all the ingredients [...]

How To Control Your Restaurant Bar’s Profit And Loss

BY JOSEPH LOMELI for Restaurant Magazine

There are many aspects to take into consideration when running a successful restaurant, and one of the biggest concerns is controlling cost. Being able to control your bar’s P & L – or profit and loss – could be a major factor to your bottom line. The [...]

Food Cost Fitness: A Case Study

See original article posted by the National Restaurant Association

When restaurant consultant Linda Lipsky came across a client with a whopping 50 percent food cost, the industry veteran set to work slashing expenses. The Broomall, Pennsylvania-based consultant helped the operation reduce its food costs to 34 percent, in line with industry standards. Here’s [...]

How to hook top talent

View original article from National Restaurant Association.

Reel in good talent from the labor pool with these steps:

1. Identify what’s a “good catch.” Start by determining what skills and traits are essential. If your restaurant has a set of core values or a mission statement, use that to guide you. [...]

The power of promoting from within

View original article from the National Restaurant Association.

When Elana “Lani” Hobson was a part-time fry cook at Jack in the Box in 1977, she never dreamed of rising to senior vice president of operations. Through the years, Hobson climbed the ranks, first within a Northern California unit, then to district [...]

As food costs are rising, small measures can help ease pressure

Click here to see the original article from the National Restaurant Association.

About one-third of sales in a typical restaurant goes to food and beverage purchases, making cost management in the kitchen critically important to maintaining profitability.

During the last five years, average wholesale food prices rose roughly 25 percent. Operators can [...]

Capitalize on millennial traits to gain business advantage

Click here to see the original article from the National Restaurant Association.

Take notice of the next generation, and learn to “LIKE” them.

“Millennials present the greatest competitive advantage in our business,” says Kathleen Wood, founder of Suzy’s Swirl frozen desserts and Kathleen Wood Partners. Millennials, those born after 1980, represent [...]

Take the worry out of weekly food inventories

Most independent restaurants calculate their food cost only once a month, but virtually all of the major chains calculate theirs each week.

According to industry averages, chain restaurants ‑ before corporate expenses ‑ are two to three times as profitable as independent restaurants. While weekly food costing isn’t the entire reason for that [...]

7 steps to successful cardboard recycling

Many restaurant owners want to recycle but don’t know how or where to begin. Follow these 7 steps from the National Restaurant Association to get started.

Starting with a big, complex recycling program can be difficult for a several reasons:

Different cities and counties take different materials. Training staff can be time consuming. [...]

Create memorable dining experiences for guests with food allergies

What are you doing to improve the dining experience for guests with food allergens? Most people’s best memories are shaped by food and beverage occasions, and diners with food allergies shouldn’t have to have different expectations, says Chef Gary Jones. Learn more in this article from the National Restaurant Association.

Jones, the culinary [...]

Don’t be hooked by seafood fraud

Are you getting what you paid for from seafood suppliers? If your fish is mislabeled or short-weighted, you could be the victim of seafood fraud. As a result, you could be losing money and/or perpetuating the fraud by inadvertently deceiving your guests. In this article from the National Restaurant Association, learn more about [...]

How the busiest restaurateurs do it all

In this article from Restaurant Business Daily written by Kelly Killian, learn the secreats of the busiest restaurateurs and how they manage their plates, quite literally. Between brokering deals, managing employees, pleasing customers and weathering the ups and downs of running a business—or multiple businesses—in an uncertain and challenging economy, running restaurants is [...]