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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 [...]

Your Restaurant and the Affordable Care Act

BY SABRINA SANCHEZ for Restaurant Magazine

Since the enactment of the Affordable Care Act in 2010, employers have slowly seen the impacts of this new healthcare mandate. Initially, many were concerned with the impacts on healthcare and insurance industries, but those working in the restaurant industry may only now be feeling its full [...]

New Nutritional Menu Standards and the Craft Beer Industry

BY SABRINA SANCHEZ for Restaurant Magazine

In 2016, The Food and Drug Administration (FDA) will be implementing a law that requires some restaurants and food establishments to disclose certain nutritional information for standard menu items. This law will become effective December 1, 2015 and must be in compliance by December 1, 2016. With [...]

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 [...]

How To Reduce Food Waste In Your Kitchen

BY JOSEPH LOMELI published on Restaurant Magazine

There are many ways to mange and control your bottom line, and some may come from overlooked areas. Food waste in kitchens has become a growing concern for restaurant owners so much that it ranks ninth among the top 20 food trends on the National Restaurant [...]

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. [...]

Does it pay to buy used equipment?

Buying used commercial foodservice equipment can save you a bundle in the short term. But is it a good investment? Tackle these 10 questions from the National Restaurant Association before deciding whether to buy new or used.

1. What are your equipment requirements? Start by determining your operation’s needs, recommends Joseph Carbonara, editor-in-chief [...]

California lawmakers introduce ‘fair scheduling’ bill

Large food, retail employers would be required to schedule shifts two weeks in advance according to this article from Nation’s Restaurant News by Lisa Jennings. State lawmakers in California introduced a bill Tuesday that would require large food and retail employers to schedule workers at least two weeks in advance, or face penalties [...]

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 [...]

Experts share food safety best practices to keep restaurants, customers safe

Restaurant food safety practices and procedures are no longer just the realm of supply chain executives or back-of-the-house employees. Learn tactics from the experts to help keep your restaurant and customers safe in this article from RestaurantNews.com written by Sarah E. Lockyer.

Food safety has become top of mind for consumers, and [...]

To control food costs, start at the cook line

The cook line is, perhaps, the most volatile area for controlling food cost. Whereas theft can occur anywhere, and vendor prices and proper preparation practices certainly can have an equally negative effect on food cost, it usually is on the cook line that many restaurants lose their profits. Common issues include incorrect portioning, [...]

Ten Tips to Survive Minimum Wage Increases

Increased minimum wages are a growing concern and unavoidable reality for many operators. Learn what you can do about them in this article from QSRMagazine.com by Juan Martinez.

Don’t you get tired of hearing about the impending minimum wage increase? It is no longer if it is going to happen, but rather when [...]

What are common green practices at restaurants?

A substantial number of operators are practicing sustainability, new National Restaurant Association research shows. According to the NRA’s new survey, restaurants are interested in implementing environmental practices into their plans.

Conducted earlier this year among 1,000 fullservice and quickservice operators, the survey found that nearly three quarters of operators recycled used fryer oil, [...]