Restaurant Management Tip - Two Systems that Lower Food Cost скачать в хорошем качестве

Restaurant Management Tip - Two Systems that Lower Food Cost

David Scott Peters is a restaurant management expert and founder of TheRestaurantExpert.com. We offer independent restaurant owners restaurant management tips. Get my latest ebook with all my best techniques here: http://bit.ly/2cOe5yF ************************* David is available for Consultation, Classes and More. To work with David or learn more click here: http://therestaurantexpert.com REQUEST A FREE CONSULTATION: http://bit.ly/1Kxt3kF ************************* Video Notes on Key Item Report and Waste Sheet: Stop mistakes coming out of your kitchen. Virtually eliminate theft in your restaurant. These are ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you. David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action! ************************* Identify and eliminate theft in your restaurant with these two clipboard systems. One is a key item report. The other is a waste sheet. These proactive management tools ensure you know where things are going wrong in the restaurant. A lot of employees don't like the waste sheet because they think admitting waste will get them fired. But that's the wrong perspective. The waste sheet shows you where there are problems. Maybe a line cook is burning steaks? You need to know that! You can then retrain. Or maybe a front of house server keeps placing duplicate orders or doesn't communicate customer's wishes, resulting in wasted food. That is an excellent opportunity for re-training! The key item report and the waste sheet are two amazing tools you can use to optimize food costs in your restaurant. ************************* ************************* In this video tip I'm going to cover the categories you should be including in your gross sales: Food sales N/A beverage sales Liquor sales Bottle beer sales Draft beer sales Wine sales Merchandise sales All of these have a separate cost of goods sold. This allows you to break down how much to buy of each category based on its cost of goods sold. Breaking it down allows you to easily identify where you're bleeding money and where you're over ordering product. ************************* ************************* For more on this topic, visit our blog at http://bit.ly/2cbuMjp STAY IN TOUCH http://therestaurantexpert.com/free-e... FACEBOOK FOLLOW!   / therestaurantexpert   SUSBCRIBE http://bit.ly/2cYOIfr