Whether you’re a QSR, or a fine dining establishment, all restaurants share the same goal – to make more money. If you’re already at capacity, the only way to increase your profits is to grow your margin by shrinking costs. We’re going to take a look at four areas that, if managed properly, can substantially […]
When looking at your restaurant’s inventory you don’t have to look far to see one of the largest areas of waste: spoilage. By ensuring your ingredients last as long as possible, and are being utilized at the proper yield percentage, you’ll be reducing the need to order new inventory unless demand requires it, potentially saving […]
As a restaurant operator, your daily routines will be much different from that of a clothing or electronics store. You’re preparing a perishable product for consumers to ingest and enjoy. In this way, your inventory management will be much different. Inventory control for restaurants is an important piece of the management puzzle, and responsible for […]
As society evolves, the restaurant industry must evolve alongside it. In its current state, we’re seeing more restaurants offering plant-based proteins to consumers looking to either change their diets, align their dining options with their ethical values, or just try something new. This presents an interesting situation for some restaurants, as there are a number […]
In a day and age where convenience is a deciding factor for many, the question that remains for many restaurants is “is it worth it to implement our own delivery / take-out system, or use a 3rd party platform?” In order to determine this, you need to undertake a critical analysis of your needs and […]
While everyone has their own ways of counting inventory that may work for them, there are some methods that may make your counting process work much more efficiently, and allows you to count with greater accuracy. The first method we recommend using is organizing your storage areas by types of ingredients. This makes it easier […]
When looking at how to set yourself up for success in managing your restaurant’s inventory, there are a number of key areas to examine and address to maximize your ROI. The BC Cook Articulation Committee identified five steps to effective inventory management. Set up systems to track and record inventory. Develop specifications and procedures for […]
Prepping for service can be chaotic, and sometimes things get missed. We’ve provided 4 tips to help you prep in the best way possible, and to ensure that your margins are maximized instead of eaten. 1. Clean Prep Surfaces A dirty prep surface can lead to product being spoiled and needing to be thrown out. […]
In a world where cutting costs and minimizing losses is becoming more and more important, we’ve come up with a list of 10 tips to help reduce preventable inventory losses and maximize your value on return. Keep Waste Logs By keeping waste logs, you’ll be able to track where you’re losing money, and where your […]