If you buy the notion of working smarter vs. harder, the 80/20 principle is certainly a great starting point. When a restaurateur searches for the 20% of his operation producing the 80% impact, I’d like to suggest a simple method. The 4 V’s stand for volume, variance, volatility and value. It is important to focus… Read More »
In an age of plentiful refrigeration and high tech packaging it is possible to purchase a wide range of pre-made, pre-cut, pre-processed ingredients and even complete meals, ready to serve. In this post we look at some of the pro’s and con’s of purchasing pre-prepare ingredients/meals. Pro’s of Out-sourcing Reduce labor. Suitably experienced staff are… Read More »
Ultimately there are only two ways to make a food business more profitable: you can increase sales or reduce cost. In a depressed economic environment increasing sales is challenging. The followng tips are proven methods of reducing food cost: 1. Measure It “You can’t control what you don’t measure”. Regular stock takes provide a basis… Read More »