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Food Cost Quick Tip #2

If you concentrate on selling only menu items with low food costs, your overall sales revenue will not be optimized.

Tips for Success

Marketing / Sales

• The Pricing Objective - Quick Tip #12 
• Increase Your Sales
• The Pricing Decision
• The Importance of Knowing your Trading Area
• How to Manage a Successful Promotion

Cost Control

• Improving Labor Productivity - Quick Tip #15
• Labor Cost Must Be Precontrolled 
• How Much Inventory Should You Keep On Hand?
• Restaurant Profitability - The Managers Role  Quick Tip #14 
• Do You Have a Food Cost Problem? 
• Why Your Food Cost May Be Too High - Quick Tip #13 
• How Often Should You Take Inventory?
• Menu Variety - Quick Tip #7 
• Make Cost Control Part Of Your Business Culture
• Keeping Track
• Inconsistent Portion Sizes - Quick Tip #5
• Why Standardize Your Recipes?
• Food Cost - Quick Tip #2
• Why You Need A Weekly Budget
• Ten Steps - Taking Inventory
• Four Faces Of Food Cost
• 20 Food Cost Tips
• Protecting Your Profits
• 100 Reasons For High Food Costs Part 1
• 100 Reasons For High Food Costs Part 2
• 100 Reasons For High Food Costs Part 3
• How to Protect Your Profits
• Food Costs
• Your Receiving Practices May Be Contributing to your Food Cost Problem

Human Resources

• Improve Productivity - Quick Tip #16
• Delegate With Caution 
• Seek Results.....Not Activities 
• 12 Points to Consider When Conducting Employee Evaluations
• Scheduling (The Basics) - Quick Tip # 9 
• Presence and Service - Quick Tip #8 
• The Top 10 Interviewing Mistakes Restaurant Operators Make 
• Delegation - Quick Tip # 3
• 8 Barriers To Effective Communication
• Establishing Standards In Your Restaurant
• The Restaurant Manager - Quick Tip #1
• Problems With An Employee's Performance
• Employee Training And Motivation
• 7 Ways Your Staff Can Help You Make More Money
• 12 Ways To Criticize Effectively
• 9 Ways To Improve Your Employees Performance
• 7 Tips To Reduce Turnover In Your Restaurant
• What to Look For in Potential Restaurant Employees
• Create a Positive Environment for Learning
• How To Make Your Employees Feel Indispensable

Miscellaneous

• Vendor's - It's Not Just About Price
• The Value of Quality & Training - Quick Tip # 11 
• Respect - Quick Tip #6 
• Common Sense Service
• The Perception Of Value - Quick Tip #4
• How To Solve Problems In Your Restaurant
• What's Keeping You Up At Night?
• Something to Think About
• Business Plan - The Basics

Restaurant Start - Up

• Restaurant Start Up - The First Six Months 
• Restaurant Start Up - Timely Financial Reporting
• Restaurant Start up - Kitchen Design and Equipment
• Restaurant Start Up - The Menu
• Opening a Restaurant - The Mystique of Working Capital 
• Major Points to Consider When Selecting Menu Items - Quick Tip # 10 
• How Much Does It Cost To Start A Restaurant?
• How To Start A Restaurant (Part 6)
• How To Start A Restaurant (Part 5)
• How To Start A Restaurant (Part 4)
• How To Start A Restaurant (Part 3)
• How To Start A Restaurant (Part 2)
• How To Start A Restaurant (Part 1)
• The Principles Of Restaurant Site Selection