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Tag Archives: Food Costing
Waste Lists and Why Bed and Breakfasts Should be Using Them
What is a waste list? A waste list is generally a clipboard of paper, or a log book stored in the kitchen that tracks what food products are thrown away on a daily and weekly basis. This list should include … Continue reading
Posted in B&B, How tos, Lodging, Observations
Tagged breakfast costing, breakfast costs, breakfast food costing, Food Costing, food waste, waste lists
5 Comments
Follow up to Food Costing PAII Webinar for Bed and Breakfasts
This is a follow-up to this afternoons PAII webinar, the recipes for Salmon in Puff Pastry Shells and Chocolate Balsamic Vinegar to follow first thing tomorrow morning. Gluten free cookbooks (suggested) Cooking Free, Carol Fenster, Ph.D. Easy Gluten Free Baking, … Continue reading
Posted in B&B, How tos, Inns, Lodging, recipes
Tagged Allergy, Bed and Breakfast, Cooking, food, Food Costing, Gluten Free, Gluten-free diet, hospitality, lodging, PAII, recipes, Special Diets
2 Comments
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
Posted in Hospitality News, Restauranting
Tagged food cost, Food Costing, hospitality, Hospitality Marketing, marketing, Social Media
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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
Posted in Hospitality News, How tos, marketing, Observations, Restauranting
Tagged food, food cost, Food Costing, hospitality, Hospitality Marketing, restaurants
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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
Posted in Hospitality News, How tos, marketing, Restauranting
Tagged food cost, Food Costing, food safety, hospitality, Hospitality Marketing, marketing, restaurants, Social Media, training
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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
Posted in Hospitality News, How tos, Restauranting
Tagged food, food cost, Food Costing, Social Media, training
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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
Posted in Hospitality News, How tos, Restauranting
Tagged food, food cost, Food Costing, training
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