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Have you thought about your beverage menu lately? Sure, it might not be as prominent as your food menu, but it’s just as important and contributes to your sales.  The [...]

For many, food allergies are a way of life and put considerable strain on their ability to go out for a meal with family and friends. To be clear, we [...]

Review your suppliers and check your supplier procedures to reduce inventory waste. Not all companies purchase in such high volumes; nevertheless it is still a good practice to review your [...]

Manage your suppliers to reduce costs and waste. Get your suppliers on-side and maximize profit. How do you get along with your suppliers? Is your relationship adversarial or co-operative, or [...]

What is good inventory management? Reduce your costs by managing your inventory. Inventory management is as much about careful procurement strategies as it is about taking care of it once [...]

Front-of-house food and beverage industry workers are salespeople! Surprisingly, many people in the food and beverage industry don’t understand that they are actually in the sales business. I teach and [...]

In restaurants, food sales are the primary service of the business where beverage service is an add on to engage and enhance the dining experience. A pub on the other [...]

Higher compensation (wages) is not the only way to reduce turnover and increase employee morale. Tossing money at a problem is not likely to fix it, at least not in the [...]

How do you reduce high staff turnover in the food and beverage industry? Improve your customer experience with these tips. ​ I’ve written on this topic before and it is [...]

What’s a good way to increase profit on every cover in your restaurant? Careful and sensitive up-selling. Many in the hospitality industry rave about up-selling, but few put a dollar [...]

Pay attention to employee productivity and staffing levels to optimize labor cost. Managing employee productivity is an essential business skill for any company, and is of course inextricably linked to [...]

Creating standardized recipes is a good way to maintain consistency and keep costs down.It’s all about consistency. This is an essential part of food production and ensures that you meet [...]

Food and beverage profit sometimes feels illusive and for good reason. Changes in labor laws and minimum wages as well increased challenges in F&B supply chain management continue to pull [...]

Hiring staff members is similar to bringing in customers. Customers often ask themselves: “why should I buy from you?” and staff members often ask: “why should I work for you?”. [...]

One of the first major cost control points for food cost is food purchasing. What and how much to order, information from the sales mix as well as anticipated business [...]

What new ways are there to recruit the best kitchen staff? Here are some tips. Recruit from cooking schools. The students are chefs-in-training and are more than keen to work [...]

How do you standardize recipes for reliability and consistency and how does it affect your bottom line. Standardization of your recipes looks after a few things; mainly the quality and [...]

How transparent should you be in running your business? What information should you share with your staff? ​ I’m all for transparency in business, but then on the other hand [...]

Should your staff drink on the job? ​ The food and beverage industry is often characterized by employees that work hard and play hard. Don’t confuse the two. Employees should [...]

How do you optimize the costs on your menu? Standardize your dishes. This is always a favorite item for me to look for on a client’s menu, especially when it [...]

How do you reduce staff turnover in your restaurant? Follow these tips to work on that risk of high turnover in the hospitality sector. It’s never business as usual and [...]