Specializing in Restaurant Start Ups, Restaurant Turnaround, and Profit Improvement

 

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     Ron's Tip Jar/Insights - Published by Ron Santibanez   

April 10, 2013

 


In This Issue:

High Food Costs/Who is to Blame?

Leadership - Creative Laziness

 Restaurant Start Up - Running Out of Product


 

 High Food Costs/Who is to Blame?

Too often the kitchen is blamed for high food cost, when in fact the problem may be occurring in the dining room. The reality is that there are hundreds of reasons for high food costs. In the kitchen you must examine your purchasing, receiving, and storage procedures. Paying too high a price for food or purchasing excessive quantities of perishable items will increase your food cost. Theft by delivery persons and failure to check invoices for correct prices, quality, and quantities can lead to higher costs. Improper storage of items might lead to premature spoilage. Excessive trim and waste on meats and vegetables will raise costs as well. There are many other factors related to the activities that take place in the kitchen that must be monitored.

Only then, can you be sure you have good control over your food costs.


Thought For The Day

"Opportunities are never lost; they are just taken by others."

 


Leadership

The "Law of Creative Laziness" says, "never do more work than necessary to get the results you want." Since your reputation and profitability is based on the results your crew can achieve, why not just define their positions in terms of the results you are after instead of the activities that may (or may not) be involved?

Defining results allows people to interpret their jobs in a way that works for them. The immediate advantage is increased productivity, enhanced guest service, improved moral, reduced turnover.....and more constructive performance appraisals.


Restaurant Start Up - Running Out of Product 

 It's difficult to estimate product usage until you have been open long enough to see what's selling. Having as effective order guide that lists all the ingredients you use helps to keep enough products on hand without having all you money tied up in excessive inventory. Your order guide should list the desired par levels you need to maintain. By consistently monitoring product usage during the first few weeks you should be able to get a handle on you inventory levels.  


 

Education is when you read the fine print. Experience is what you get if you donít.

~ PETE SEEGER

 


 

You can now read todays Restaurant Business News on our website .  


 

Additional "Tips" are now available on "Ron's Blog."

 


   

Follow me on Twitter @ronsantibanez. I post frequent tips and suggestions to Improve Your Profitability.


Be sure to take advantage of our "Ask The Experts" page. This is your chance to ask any questions you have regarding restaurant operations, culinary, marketing and start up issues.

 


  

Visit our web site RestaurantExperts.  You can view additional tips and techniques in addition to restaurant industry news that is regularly posted on our Profit Line Facebook page.

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 We encourage you to contact us if there are specific subjects you would like to see addressed in "Ron's Tip Jar/Insights".

"Ron's Tip Jar/Insights" is a newsletter discussing issues that affect your restaurants profitability delivered by Ron Santibanez. You may also view past issues of "Ron's Tip Jar/Insights" by clicking here.

Contact us at RonSantibanez@gmail.com


For information regarding our start-up and profit improvement services, call us at 866-903-5875. You may also reach me by email at RonSantibanez@gmail.com

 


 

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