The restaurant business is unforgiving: you profit, or you close. And the challenges are great: not only is there little leeway for financial missteps, restaurant owners must deal with fluctuations in the commodities markets, changes in labor laws, and more. Since most restaurateurs do not have the luxury of hiring staff to handle each of these functions, we are happy to provide access to resources that can help you boost your bottom line.
Menu Development
What you put on your menu is just as important as what you put on the plate, and you must know when to change your menu to stay competitive. Effective menu planning and development will yield order in place of chaos, storage rooms properly under lock and key, accurate portion control, minimal waste and more. How can your menu development lower overall food cost?
Service
When a restaurant offers great service, it’s far likelier that customers will return for another meal. By contrast, a single bad experience may turn a customer (and potentially their friends, family and colleagues) against a restaurant forever. Continuous server and staff development can attract and retain more customers. What can you do in your service practices to add more dollars to each check?
- How to set employee appearance standards
- Training – How to Handle Complaints
- Training – Help Your Servers Maximize Their Tips
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Labor
Labor issues are still the Number 1 concern of most restaurant owners and managers. Food and beverage costs can be held in check through price adjustments, portion controls, etc. But labor costs are not controlled by paying low wages. First, there’s the minimum wage, which sets a price floor for labor in the U.S. Second – and more importantly – supply and demand means there are simply not enough qualified applications for the positions you need to fill. So how can you control your labor costs?
Food Safety and Sanitation
Whether the business is a restaurant, a school or a hotel, food safety regulations govern food preparation and service to ensure food is prepared safely and thoroughly cooked to prevent food poisoning. Regulations cover personal hygiene, cleaning, disinfecting, pest control and more. What can you do to better ensure the food you are serving to your customers is prepared in safe conditions?
