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 costs. This 20-step list is meant to focus on those 20 things that are my first focus when I am working with a restaurant.
Outlining this plan for you may be to me a little like a restaurant owner publishing their secret recipes, but my main interest is not in keeping the things secret that I do to help restaurants. My main interest is in improving the restaurant and food service industry as a whole.
This list may not be completely comprehensive for every restaurant. There are likely considerations that would change the process slightly for another venue, but I believe if you take this list and apply these 20 steps to your efforts in organizing a food cost fitness program in your restaurant, you will be miles ahead of your competition. Some of these steps include spreadsheets and tools you may not have or may not have the ability to create. If you cannot create them, you should be able to find them in several places on the web to download for a small cost or with a membership to a food service website. One of these places is our webstore at www.bodellconsulting.com/webstore.html. If you can’t find the needed Microsoft Excel or Word templates in our store, we likely still have it available or can direct you to another site that does have it.
In the linked article, a successful BBQ restaurant in Gilbert, AZ shares a couple marketing tips he and his partners use to market their restaurant. None of these tips include buying ads or issuing coupons.
I was lucky enough to eat at one of their other restaurants, Joe’s Farm Grill, while in Arizona a few weeks ago. They grow and/or raise nearly everything they serve right there on the same farm where the restaurant is located. It’s the definition of the word “fresh”.
For other marketing tips or help defining your brand, visit us at www.bodellconsulting.com.
For help implementing tools and procedures to improve your quality and service speed, find our services at bodellconsulting.com.
Spread the word, Hilton Worldwide is looking for successful independent restaurant concepts to pitch to their franchisees to put into their hotels. This might be a good opportunity to take the first step into franchising. The following article from Restaurant Hospitality E-Zine doesn’t say as much, but the Hilton maybe willing to foot all or part of the cost of franchising the concepts.