7 Shifts
MAY 23, 2024
Improving your restaurant operations to succeed in this highly competitive industry means serving quality food and providing excellent customer service while minimizing waste, reducing costs, and keeping your employees engaged. This is where developing a comprehensive restaurant operations plan comes in.
Culinary Cues
OCTOBER 20, 2021
Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. Cry a lot – this is how the onion wants to be remembered. [] DICE A BAG OF CARROTS – PERFECTLY: Practice large, medium, small, and brunoise dice.
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7 Shifts
MAY 23, 2024
This can reduce your budget for ingredients and, at the same time, minimize food waste. While it might seem tempting to overspend on your marketing and advertising efforts, the cash you'd use to pay to run your ads could only lead to waste, especially if you don't know much about running an ad campaign effectively.
Mad Mobile
FEBRUARY 26, 2024
Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. You may be wasting 10% of product We may be talking about bar inventory here, but food waste trends bear mentioning. Outline procedures for delivery logs, counting, waste tracking and reconciling variances.
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. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.
7 Shifts
AUGUST 29, 2019
If your restaurant uses an inventory management software, you can refer to this to track your actual inputs versus your outputs to see just how efficient your kitchen is. Holding your back-of-house staff responsible for ensuring as little food as possible is wasted or stolen could be the fix your menu needs.
Marketman
DECEMBER 9, 2019
A good inventory system means less waste and decreases the chances of theft. An important factor with chains is consistency and uniformity. This means that not only is it available to kitchen staff, but servers can use it as a reference at any time. This way you’re looking out for your stock, as well as your pocket.Of
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