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




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

October 28, 2013


In This Issue:

Take Regular Physical Inventory

Restaurant Start Up - Charity Bombardment

Quick Tip

Take Regular Physical Inventory

There is no way around it: to have an effective food rotating system that eliminates waste from spoilage, you need to take a regular inventory of your walk-in and dry storage areas before placing an order with your suppliers. You need to count not only bulk foods in the walk-ins, but food-in-process in the reach-ins and serving line refrigerated storage. Food-in-process includes ingredients prepared for service but not yet used. For inventory valuation you need to assign an inventory value to the condiments on the service stations and on the shelves in the kitchen. This food can amount to several hundred dollars of inventory that if not counted will raise your cost of food consumed. 

Thought For The Day

"Many of us have heard opportunity knocking at our door, but by the time we unhook the chain, push back the bolt, turn two locks, and shut off the alarm,,,,,it was gone."


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Restaurant Start Up - Charity Bombardment

New restaurants are a prime target for fund-raising groups. Not that there's anything wrong with supporting some of them, but it's impossible to donate to everyone who has an inclination to call you.

Your marketing plan should include a strategy for dealing with the many requests you will get. Some operators have been successful by requiring a certain amount of advance notice as a matter of policy and budget; this way you are not telling them no, just no for know.

Quick Tip 

Standardized recipes specify portion sizes as well as ingredients. If your portions are inconsistent from one meal to the next, guests become less trusting. It is even more annoying when portion sizes differ among guests at the same table.Human nature being what it is, guests with the smallest portions will feel cheated. Inconsistent portion sizes also make cost control impossible. Portion control is the key to managing your food cost and avoiding unhappy guests.


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.



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.


 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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