Culinary Cues
JULY 15, 2022
Sorry, there isn’t a lot of good news for restaurants and chefs in recent years-except up to this point customer demand for the experience is rising. But not enough attention is being given to the issues surrounding the supply chain and the lack of real solutions. Well, it’s still there and its impact is obvious.
Culinary Cues
APRIL 23, 2022
The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.
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Modern Restaurant Management
DECEMBER 8, 2023
That means you’re almost done for the year, but it also means the holiday season is here. In fact, the National Restaurant Association survey notes that 77 percent of consumers cope with holiday demands by letting restaurants do some of their cooking during the holiday weeks. So, you’ve made it to December – great!
7 Shifts
AUGUST 6, 2021
Staff scheduling, inventory management, menu analysis , guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting. When successful, they keep a restaurant in the black - but they require time, dedication, and a good bit of math to get right. Proper Service for the Restaurant.
Culinary Cues
DECEMBER 20, 2021
This casualty has been in the making for some time but adding point of origin supply chain issues has made the loss even more significant. We are witnessing the death of service to those who service the end consumer. It all seemed to make sense – a service was provided.
Modern Restaurant Management
JANUARY 20, 2021
A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Food processing, in some facilities, has been slowed down substantially due to labor shortages or complete shutdowns. Offer seasonal items.
7 Shifts
OCTOBER 8, 2021
Those are your food costs and your labor costs , and together they make up your prime costs. Food and Inventory Costs. Prime cost is the sum of direct labor costs and the cost of goods sold (CoGS). The first half of your prime costs is your cost of goods sold, or COGS. Table of Contents. What are prime costs?
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