If you can’t measure it, you can’t improve it. Peter Drucker Management thinker Peter Drucker is often quoted as saying that “you can’t manage what you can’t measure.” Drucker means that you can’t know whether or not you are successful unless success is defined and tracked. With a clearly established metric for success, you can quantify […]
5 Costly Mistakes to Avoid when Doing Recipe Costing Read More »
Tracking transactions is necessary when you’re a restaurant owner or manager. You are responsible for purchasing the ingredients, food cost control, maintaining the upkeep of your location, dispersing wages to your staff and much more. Accurately noting the expenses you acquire on a daily, weekly, monthly and annual rotation is crucial to keep your restaurant’s
Controlling Your Restaurant’s Food Cost Read More »
According to the Food and Agriculture Organization (FAO), approximately a third of the food available in the world today is either thrown away or gets spoiled. On a national level, 40% of food is wasted. Restaurants, other food service companies and hotels account for most of this lost and wasted food. What is food waste? Food
5 Ways to Cut-down on Your Restaurant’s Food Waste (loss) Read More »
The management of a restaurant, a catering service, or any professional activity (i.e. hotels) can be complicated and expensive. In order to keep your business on track and improve your chances of success, you must be careful to make regular and accurate calculations of your costs and expenses. Provide healthy and balanced foods to satisfy
Recipe Costing 101 Read More »
