20 steps to lowering your food or liquor costs
So important, I had to bring this article back around.
Originally posted on O'Dell Restaurant Consulting's Blog:
This article will be one of the most important I’ve ever written for restaurant owners and managers in other food services. In this article, I’m going to do something you won’t see from another consultant. I’m going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me. These steps would be the same for liquor costs, but would focus on different employees in a different area of the restaurant. What you won’t find in this list is steps for purchasing. Negotiating lower prices is kind of a “no brainer” in controlling food costs, so it is not mentioned here. Other steps that are not mentioned, but are important none-the-less include proper monitoring of your vendor prices during the year, receiving goods properly, securing storerooms and surveillance of storage areas. In truth, anything you do with your food can affect your food…
View original 2,653 more words
Posted on April 16, 2012, in Articles and tagged actual costs, alcoholic beverage cost, consultants, controlling food costs, ideal costs, inventory, liquor costs, pricing, restaurant consulting. Bookmark the permalink. Leave a comment.