Comments on: In a chain restaurant, will a unit that has skewed product sales towards higher food cost menu items have a higher food cost? http://blog.bodellconsulting.com/2008/02/23/in-a-chain-restaurant-will-a-unit-that-has-skewed-product-sales-towards-higher-food-cost-menu-items-have-a-higher-food-cost/ This is a blog intended to help restaurant and food service owners and managers build better businesses. Sun, 05 Feb 2012 07:04:18 +0000 hourly 1 http://wordpress.com/ By: bodellconsulting http://blog.bodellconsulting.com/2008/02/23/in-a-chain-restaurant-will-a-unit-that-has-skewed-product-sales-towards-higher-food-cost-menu-items-have-a-higher-food-cost/#comment-44 Sat, 23 Feb 2008 16:40:49 +0000 http://bodellconsulting.wordpress.com/?p=22#comment-44 Great point Stuart!

I always advocate a bonus structure for all employees based solely on profitability. Afterall, it’s the one common goal FOH and BOH managers can share.

Another blog of mine, answering a question from a restaurant owner, talks about this. You might be interested in it:
http://bodellconsulting.wordpress.com/2008/01/10/i-need-a-good-incentive-program-that-is-fair-to-everyone/

]]> By: Stuart Gray http://blog.bodellconsulting.com/2008/02/23/in-a-chain-restaurant-will-a-unit-that-has-skewed-product-sales-towards-higher-food-cost-menu-items-have-a-higher-food-cost/#comment-43 Sat, 23 Feb 2008 16:19:20 +0000 http://bodellconsulting.wordpress.com/?p=22#comment-43 Well Said!

One additional comment would be in this era of trading up and down both on your current offer and your competitors offer. Eliminate the bonus incentive by owners for their Chef on low food cost%. Replace their motivation with an open book policy around the profitability of the business and plan on going to the bank!

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