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.
6% Drop in In Leisure Spend In September
The October Greene King Leisure Spend Tracker Report showed that consumer confidence is stagnating. This is also bourn out by what I am seeing with my own clients.
Booker withdraws Chef’s Larder Madras Curry Powder
Important news – product withdrawn Booker has withdrawn Chef’s Larder Madras Curry Powder with a ‘best before’ end date of March 2017 and batch code LEP 048771 as a precautionary measure. This is because salmonella was found during routine testing.
That Beacon Of All Things Gastronomic May Not be All It Seems
For years we have been lead to believe that France was the Centre of Excellence in the Gastronomic World. We were told that they believed us to be in some sort of dessert when it came to food especially in our Restaurants and Cafe’s.
Why Do I need to do Food Stocktaking?
As the sale of drink continues to fall more and more business depend of food as their main source of turnover.
Food stocktaking has never been more important in running a successful business. Without proper procedures in place, margins can deteriorate quickly. With the decline of sales of alcohol more and more businesses are depending on food as their main source of revenue.