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Assess your buys to manage food costs

Originally Posted by the National Restaurant Association Restaurant operators finally got some relief from increasing food costs in 2015, according to the National Restaurant Association’s 2016 Restaurant Industry Forecast. However, this was the first decline in wholesale food prices in six years, leaving overall food costs elevated. Try these strategies to boost your [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

Slick solutions for grease disposal

Grease disposal has gone from a loss to a profit, but there’s still a price to pay. Learn more in this article from Restaurant Business Online, by Kelly Killian. A decade ago, Mike Frampton was paying about $35 per pickup to have a rendering company haul away the used cooking oil from his [...]

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, [...]

For restaurants, the high cost of doing business is food

The rising costs of coffee and protein-based foods, including bacon, eggs, ham and beef, are creating concern among industry experts and chains specializing in the breakfast day part who say the prices, historically, are higher than ever before, reports a recent news article from the National Restaurant Association.

Food cost pressures are building, [...]

Housemade sodas bubble up

Flavor-forward soft drinks are making a splash, according to this article from Restaurant Business Online by Alia Akkam. Specialty soft drinks continue to lure customers away from traditional colas and other brand-name sodas, according to NPD Group, a Port Washington, N.Y.-based research firm. Restaurant operators also are smitten with housemade sodas in unconventional [...]

Is it time to raise your prices?

Making sure the price is right for each menu item takes a lot of work. This article from the National Restaurant Association outlines 8 factors that determine whether it is time to raise your prices.

Making sure the price is right for each menu item is no game — it takes lots [...]

4 Surefire Ways to Increase Liquor Sales

Increasing your liquor sales is one of the best ways to increase your bar’s profits. Of course, that’s easier said than done. Luckily, it doesn’t have to be complicated—in fact, by following these tips and investing a little bit of time, you can definitely increase your bar’s liquor sales! Here’s how:

1. Focus [...]

Don’t fall victim to restaurant profitability myths

In this great article from the National Restaurant Association, learn about these major profitability myths and how to avoid them.

Myth: Buying larger quantities to get volume discounts saves money. Answer: Not after accounting for the extra waste, theft, spoilage, larger portion sizes and overall carelessness that results when more products are purchased [...]

Pouring Profits: Millennials & Adult Beverages

With St. Patrick’s Day just around the corner, the topic of adult beverages is at the forefront of the minds of foodservice professionals. In this article from the National Restaurant Association, Donna Hood Crecca, Senior Director at Technomic, Inc. explains how quenching the Millennial generations’ thirst for adult beverages can build traffic, sales and loyalty for your restaurant. [...]