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

January 4, 2017

 


In This Issue:

3 Simple Steps in Intrducing New Menu Items

Quick Tip


3 Simple Steps in Introducing New Menu Items

Introduce the dish slowly.

  • Try several variations.
  • Use a small focus group during the development process.
  • Try it out as a special and solicit customer feedback.

Put it on the menu

  • Conduct training sessions for front and back-of-the-house employees. 

Conduct an eveluation as to how the dish is performing on the menu

  • Use the POS system to track item sales. 
  • Continue to monitor customer feedback and make adjustments if necessary

 


Thought For The Day

"If we don't change, we don't grow. If we don't grow, we aren't really livinig."

~ Gail Sheehy


Starting a Restaurant? Want to Improve Your Profits? Call Us Today. 866-903-5875

 


Quick Tip

Why Your Food Costs May be Too High

When I work with clients who have food cost issues, nearly all of them have very poor receiving practices.

When a driver unloads the product and hands over the invoice, on a good day the person does a quick check of the invoice and the delivered product, signs the invoice and the driver is on their way. Rarely is there a purchase order check on quality, price, weights, and a complete inspection on what was just delivered.

I have found that clients with food cost problems, 50 percent or more of their excess food cost is a result of what’s happening, or not happening, at the delivery door.

Receiving is an area where the combination of no system, carelessness and greed can add up to very big losses for your restaurant.

Here is my list of what you can do today to improve your receiving practices:

  1. When making an order, record the product type, quantity, and price quoted. This is your purchase order.
  2.  At the time of delivery, count all products, and then verify that count against your purchase order and the invoice.
  3. For products purchased by weight……weigh them and compare the actual weight to what is shown on the invoice. You should not be paying for packaging or ice.
  4.  Inspect for quality, consistency, and condition with your standards and specifications. You should have minimum standards and specifications for all of your products.
  5.  Verify that the prices charged agree with the prices quoted.
  6.   Bring any irregularities to the attention of the driver on the spot. Resolve them, noting adjustments, returns, etc., clearly on the invoice, and have the driver sign and or initial the adjusted invoice.

Delivery drivers notice everything you do (or don’t do) at the backdoor. Don’t make it easy for them to take advantage. 

 


 

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 web site.

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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 me at Ron@restaurantexperts.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 Ron@restaurantexperts.com 

 


 

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