Tag Archives: food cost

Guest Post: Why Food Allergies Are Costing Your Restaurant Money

by Greg McGuire, Food allergies are a serious problem that millions of people deal with every day.  Sometimes those reactions can even be life-threatening, which makes the allergy problem something restaurants cannot afford to ignore. And yet for quite awhile … Continue reading

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Consider traffic and traffic patterns when choosing a location for your restaurant

Much is made over location, location, location when choosing a place to either open or re-open a restaurant, but traffic patterns are rarely mentioned. Yes location is very important as is parking, but if you have the best location in … Continue reading

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Creating a Menu Around Longer Daytime (or Summer) Dinner Hours Part 2

With the onset on longer daylight hours during the summer, and the incentive to capture and retain diners during that time period, some restaurants may consider extending their dinner hours before and after the times that they may usually be … Continue reading

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Guest Post: Wine Cost Control

By Paul S. Hewitt Wine inventory is different from food inventory in one very important aspect.  Wine turns over a lot slower than food.  In other words, it stays on the shelf longer.  While food must be sold quickly, or … Continue reading

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Guest Post:Make Butchered Inventory Perpetual

By Paul S. Hewitt, The majority of the cost of most entrées comes from the “protein” component – meat or fish.  Chefs try to maintain a consistent portion size, usually based on weight.  Despite consistent portions, the cost will fluctuate depending … Continue reading

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