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…
Short article about great news for San Francisco restaurateurs. San Francisco is easing city permit “hoops” to jump through in a city that was previously micromanaging its restaurant industry. State regulations on restaurants are already tough enough for potential California restaurant owners.
Here’s another great article linked below reinforcing the need for you as restaurant owners and food service professionals to take a look in your local market to see what farmers and other local companies you can incorporate into your business. Locally sourced food is no longer a “trend”, it is a full fledged “consumer demand”. It’s only a matter if time before it becomes an expectation for your business.
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”.
Here’s an article from Nation’s Restaurant News about sales predictions for 2012. According to the study, everything is looking rosy. The question to you is, “Since this study only contains data from the Top 500 largest chains, does this study suggest restaurant sales overall are going up 3.4%, or does it suggest that independent restaurant competition is weakening for the chains and they are taking a larger marketshare of the consumers budget?”
Since this report also recognizes that most the previous and expected gains have been in quick service restaurants, it suggests that consumers are still being careful with their dining dollar, looking for value in quick casual restaurants instead of full service restaurants. Time will only tell what the real deal is. I tend to trust studies that include a large sampling of independent restaurants. They are a better indicator of the overall market and health of the industry in my opinion.
When is it right for your restaurant to add a location? What are the potential pitfalls? What are the advantages? The following article shares input from 5 chefs who did it. They give their experiences opening a second location to hopefully help you decide whether expansion is the right decision for you.
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.