Ways to Control Food and Liquor Costs - Restaurant Management Tip скачать в хорошем качестве

Ways to Control Food and Liquor Costs - Restaurant Management Tip

Do you feel like your food cost is out of control? Is your pour cost going up all the time? This videos teaches you the systems you need to control your cost of goods sold overnight. Get David's latest free report with all the best techniques here: http://bit.ly/2cOe5yF About David Scott Peters: a restaurant management expert and founder of TheRestaurantExpert.com. He offers independent restaurant owners restaurant management tips, coaching and a software that will revolutionize their business operations and their profits. When it comes to controlling your restaurant's food and liquor costs, you have to look at systems. You have rising prices on the products you buy all the time. Add to that five-finger-discount, over portioning and over pouring, you're using more product and not bringing in any more money for it. That means you're losing money every time you service something. How do you change that? You have to put systems in place to control your restaurant's cost of goods sold. ************************* 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 These videos cover 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! ************************* Put these systems in place in your restaurant to control your cost of goods sold literally overnight. They are critical. 1. Shelf-to-sheet inventory 2. Purchase allotment system 3. Key item report 4. Waste sheets 5. Receiving procedures 6. Portion controls 7. Ordering par levels 8. Recipe costing cards 9. Yield tests 10. Calculating ideal food cost You want to make change to your bottom line, you want to control your restaurant's cost of goods sold, you need these 10 systems! Be sure to review our "Restaurant Management Tips" playlist where we have videos that individually explain each of these 10 restaurant systems. ************************* ************************* 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