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Money on Plate

80/20 vs. 4: Restaurant Marketing By The Numbers

By on August 12, 2011 in Food Service, Technology and Marketing

Tweet The Pareto Principle has long been hailed as the Holy Grail of marketing, the one rule by which all marketing efforts succeed or fail.  The principle itself is pretty simple: 20% of your customers drive 80% of your sales.  There’s always a core group of loyal customers who not only spend money in your [...]

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Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership

By on July 27, 2011 in Get Equipped, Restaurant Management and Operations

Tweet There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the check to purchase. Of [...]

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Increasing Restaurant Profits

By on July 25, 2011 in Restaurant Management and Operations

Tweet 1. Reduce Food Costs With A Descending Dollar Report A Descending Dollar Report is a fancy way of saying “Find the 10 food items you spend the most money on every month.”  Once you know what those 10 items are, start looking for ways to cut your costs on each one. Talk to your distributors [...]

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Table Turnover: The Tradeoff Between Experience And Business

By on July 19, 2011 in Restaurant Management and Operations

Tweet Every server hates “campers” – those diners who stay firmly parked in your section for hours on end, taking up a table that could have been given to another party ready to order (and tip) all over again. For restaurant owners, table turnover can be a tricky balance.  On the one hand, you want [...]

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Klick Kitchen: Can Your Restaurant Save By Ordering Online?

By on May 26, 2011 in Technology and Marketing

Tweet Last summer I wrote about Klick Kitchen, an internet-based replenishment service for food service businesses.  At the time it struck me as odd that despite all the press Klick Kitchen had been getting, there didn’t seem to be any feedback from real chefs/managers/owners in the field who could substantiate Klick Kitchen’s claim that their [...]

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POS Systems: Love Them, Learn Them, And Please Don’t Ignore Them

By on March 8, 2011 in Food Service, In The Restaurant

Tweet I didn’t learn to program my first Point of Sale system until I actually become a head Chef at a restaurant and the POS system impacted my food cost. I taught myself how to use it, as there was no operating manual and none of the waitstaff or the owners knew how to program [...]

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HACCP Principle 4 – Establish Monitoring Procedures

By on February 21, 2011 in Food Safety

Tweet Now that you’ve established your Critical Control Points and Critical Limits for every preparation process and every menu item in your restaurant, it’s time to monitor.  Limits and CCPs don’t do any good if there’s no enforcement.  The first thing to establish is someone who will accept responsibility for monitoring.  If no one must [...]

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Beg, Borrow, Or Blow Your Food Cost

By on January 19, 2011 in Food Service, In The Restaurant

Tweet In a restaurant, especially a newly started or taken over one, it is highly recommended you get to know the other area food facilities and develop good relationships with them.. While this may seem quaint, sort of like moving into a new neighborhood and making nice with the neighbors, there is a very good [...]

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Management Styles – Micro Manager or Laissez Faire

By on January 18, 2011 in Restaurant Management and Operations

Tweet Your management style can have a lot to do with your success in running a restaurant, or any other business. While people can debate all day long about which is the best management style to use in different situations, one thing people will agree on, if you get it right (or wrong) it can [...]

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Restaurant Management Tips: The Art of Scheduling

By on December 24, 2010 in Restaurant Management and Operations

Tweet The food service industry can be a brutal business, and sometimes the differences between making it and breaking are very, very thin.  As the manager, you have a lot on your plate – from training and supervising employees to running budgets and purchasing new equipment and supplies.  This series is intended to help you [...]

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