Archive for April, 2008
Food Costs Make Restaurants Re-Think Labor Relationship
The restaurant and hospitality industry must go back to the basics when looking at menu items. Over the last few years, as labor costs were increasing, restaurants were moving to pre-prepped and packaged food items to reduce labor intensive preparation costs. Now, as food costs are escalating, the food service operator has to review every [...]
Restaurant Equipment Buying Update
After writing an article posted earlier on On A Wait, I came across information that is timely and current. Energy Star, a company that certifies the efficiency of various types of equipment produced information specifically on restaurant kitchen equipment.
The article is particularly timely when restaurants are facing rising energy costs. My eyes were opened when [...]
Buying Restaurant Equipment - Restaurant Management Tips
Nothing is more frustrating in the operation of a restaurant than a piece of equipment that breaks down. Of course, equipment only falters during your rush on Friday night and just before the weekend when repairs are hard to arrange. Besides the operational and customer service issues, time spent working on equipment, securing repairs and [...]
The Problem with Problems – Restaurant Management
In one of our restaurants a Floor Manager comes to me and states, “We have a problem. The servers are not selling appetizers and desserts like they should”. Abandoning my “savior” complex that many owners have, I quickly responded, “Are you asking for help to solve YOUR problem”? The Manager, not used to me quickly [...]
Restaurant Owners Need to Check Beverages for Profits
It’s clear that 2008 will chew at the bottom line for independent and chain restaurants alike. Both have one category of products on the menu that are still high margin and should not be ignored for squeezing that last dime from every item in your system. Beverages present opportunities to boost your P&L.
For operators that [...]
