Pricing Reference Uniforms 
Modern Restaurant Management
FEBRUARY 18, 2025
Refer back to Rule #11, "Control Your Controllable Costs." Focus on areas like uniforms, necessary repairs, and maintaining cleanliness. A "claw back" is what we refer to as either non-recurring expenses or owner benefit expenses like paying for your family’s cell bill. This is critical.
Culinary Cues
FEBRUARY 28, 2021
The Japanese would refer to them as companies focused on “Kaisen” (a pursuit of constant improvement). Now here is the kicker – excellence has very little to do with the price you charge or the type of product or service you provide. The culture of these businesses insists on the relentless pursuit of greatness.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
APRIL 3, 2020
Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. While its value changes with a changing commodities market, UCO’s growing use to produce biofuel has helped keep the price elevated.
Culinary Cues
FEBRUARY 25, 2021
On occasion you may need to make adjustments so that an employee can work through their challenges (schedule adjustment, change assignments, send them home, offer advice, refer them to someone who might help, etc.). Some refer to this as delegation, but behind delegation of duties must lay a willingness to trust.
Culinary Cues
SEPTEMBER 1, 2023
An owner for whom I worked years ago referred to it as the Total Dining Experience and I have held on to this concept ever since. Have you established a uniform and grooming standard in your restaurant and is it equitably enforced? It refers to interactions with people and events that sit forever in our memories.
Perfect Daily Grind
JUNE 1, 2025
Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased significantly. You may also like our article on why roasters and coffee shops need to strategise menu pricing. It’s a challenging time for roasters in today’s coffee market.
Culinary Cues
MAY 20, 2024
He has been one of my primary motivators and reference points throughout my career in food. He would not have been opposed to raising prices if the experience had proven value and wowed the guest. He would not have been opposed to raising prices if the experience had proven value and wowed the guest.
Expert insights. Personalized for you.
432 
Let's personalize your content