7 Cardinal Sins Of Restaurant Stocktaking – Pride
Are You Committing The Sin Of Pride? If you are feeling proud of yourself because you avoided sin number one of ‘Ignorance’ as stated in our first blog post, you may need to reconsider this pride… it is all well and good completing a stocktake for your restaurant every week and logging it in your […]
Are You Committing The Sin of Ignorance in Your Restaurant?
There are some things that most restaurants do wrong all across the country and lots of these things are part of stock taking; it is essential that stock taking in your restaurant is treated with the respect it deserves because it is often down to poor stock management which can leave restaurants and pubs […]
Food Cost Tip – Know Your Cuts of Beef
If you serve beef on your menu, learn the different cuts and what they can be used for. The lesser known cuts are often cheaper and but might need to slow cooked. Your butcher should be able to advise you. This will enable you to balance your menu to meet your target Gross Profit. Buying […]
Monday’s Food Cost Tip
Put into practice a regular cleaning and maintenance schedule for all you equipment. Carrying out regular servicing of your freezers and fridges extends the operational life of the compressors, reduces the your energy costs and avoids food waste due to breakdowns. Picture: Expertserviceco.com
Mondays Food Cost Tip
Monday Specials Board If you run a Sunday Carvery then consider using a specials board and planning your Monday specials to use up left over Carvery items. Vegetables can become soups. Meat can be used to make Curries, consider running a Monday Curry Club. This not only uses up food but it can boost sales […]
Reducing Food Waste Reduces Costs.
According to figures from FoodSave it is estimated that food and hospitality sector businesses throw away £10,000 worth of food a year. You have to pay for the disposal of this waste so therefore, reducing this waste can lead to significant financial as well as environmental savings. Waste comes from one of three areas Spoilage […]
Monday’s Food Cost Tip: Seasonal Produce
How does using seasonal produce save your business money? Seasonal food is a good idea to incorporate into your menus because it’s often cheaper. Why? Because it’s less effort to produce in season being grown naturally, without the need of expensive forced cultivation like greenhouses. That extra cost would normally be passed on to you. […]
Upselling – How not to do it!
If you attend seminar’s about how to increase your sales, the common theme is that it is easier to sell to existing customers/clients than to have to find new ones. In hospitality we call this “up selling”. It appears to be an art that a lot of operators have forgotten. When I first started out […]
13% Increase in Spend on Eating out
The latest Greene King Leisure Spend Tracker for January 2015 shows that there has been a 13% year on year increase in the Average Household spend on Eating Out, it now stands at £74.66. This is now the 6 consecutive month that year on year spending on Eating Out has increased. January saw the average […]
The New Allergen Regulations come into Force Today – Do You Comply?
Food Information Regulations 2014(FIR) These new food labelling regulations come into force as the Festive Season gets into swing. These regulations cover you if you operate a Cafe, Restaurant, Deli, or are an Instituional Cater in a School, Hospital or Care Home.