Comments for O'Dell Restaurant Consulting's Blog

Comment on Catering without a commercial kitchen by Lucky Singh

Lucky Singh — Mon, 20 May 2013 07:54:56 +0000

You guys have good tips on your website. You are providing good knowledge. I know a wonderful caters in delhi, India region Lajawab Caterers http://www.lajawabcaterers.com . They provide wonderful Social as well as corporate catering.

Comment on Don’t give your customers what you want by bodellconsulting

bodellconsulting — Tue, 14 May 2013 02:12:24 +0000

Reblogged this on O'Dell Restaurant Consulting's Blog.

Comment on The biggest mistakes restaurants make, and why they have a high failure rate by Albe Galotta

Albe Galotta — Fri, 03 May 2013 13:19:07 +0000

One of the problems I see in the industry is that the owners don’t know how to lead by example. The don’t know how to work along side of the staff as a leader. Always being on top and in charge of all situations is a must. You must be there to succeed in this area. Don’t expect that the employees to think like the owner should. Train and retrain is a slogan that never goes away.

Comment on Are daily deal sites like Groupon good for restaurants? by Discouraging developments at Groupon? Shocker… | O'Dell Restaurant Consulting's Blog

Wed, 10 Apr 2013 14:47:27 +0000

[...] This doesn’t come as a surprise to anyone who reads my blog on a regular basis, but I’m shocked (sense the sarcasm) that things aren’t going well financially for Groupon. Rather than rehash an entire article, I thought I would refer you to it to give it a read if you are in the mood for a little Groupon bashing. [...]

Comment on Is it a good idea to shrink our Italian restaurant’s menu by 15-30%? by bangalore catering services

bangalore catering services — Wed, 10 Apr 2013 07:06:50 +0000

It depends on your customers..If most of your customers do not order a third of your menu then it is better to remove them from your menu

Comment on How do I figure my food cost? by bodellconsulting

bodellconsulting — Sat, 06 Apr 2013 04:43:58 +0000

Time to renegotiate for a different matrix to be bonused on. “Savings” is a totally ambiguous term. It could be calculated a number of different ways. You should never sign a contract that has terms in it that you don’t understand. It’s not your fault you don’t understand it, I can’t even answer the question because, but you shouldn’t agree to be compensated on a “moving” matrix like that. Not to mention, you aren’t going to be properly incentivized because it’s impossible to guage how well or poorly you are doing.

It’s really important for bonus systems to have very clear goals, and for those goals to be easy to measure. If they aren’t, employees aren’t going to be incentivized to achieve them.

I would go back and ask that you be bonused based on their increase in profit. Afterall, that is their goal. “Savings” by itself means nothing. Worse yet, what happens next year after you’ve already gotten the kitchen’s numbers inline and there aren’t any significant improvements to be made. There will be no savings if you are doing your job well as the increased profit margin will already be there at the beginning of the year.

Comment on How do I figure my food cost? by linnjungbutler@gmail.com

linnjungbutler@gmail.com — Sat, 06 Apr 2013 04:00:05 +0000

Hi, thanks for replying. The contract that I have at work entitles me to 15% of whatever savings I can generate this year over last year. It’s difficult to calculate since food sales increase and the ratios are not even. I know it’s kind of confusing eh?

If food sales were the same both years ($100) and in year 1 food cost =50% and year 2=40% then the savings would be $10 or 10% which I would then receive 15% of.

Comment on How do I figure my food cost? by bodellconsulting

bodellconsulting — Sat, 06 Apr 2013 03:42:30 +0000

I don’t understand what you mean by “saved”? There isn’t anything to be saved or not saved as far as food costs are concerned. Can you phrase the question another way so I might understand what you are asking?

Comment on How do I figure my food cost? by junger

junger — Fri, 05 Apr 2013 05:39:35 +0000

New Question, same topic. I understand how to calculate my food costs/percentages but what I’m stuggling with is truly understanding hoe much I’ve saved year over year. Lets say in year 1 my food sales were $100 and cost %50. Year 2 my food sales were $200 and cost $40. I know what the percentages are but how do I quantify on an even scale how much I actually saved?

Comment on Creating a manageable menu by McDonalds McWrap trying to compete with Subway | blog.bodellconsulting.com | O'Dell Restaurant Consulting's Blog

Thu, 28 Mar 2013 13:31:19 +0000

[...] – McDonalds would make more money realizing that what it’s customers want most is speed and consistency. People don’t expect the best hamburger from McDonalds and frozen 1/4 lb Angus patty [...]