I had wonderful time this year at the International Pizza Expo. It was amazing to try pies from different pizza artists and speak with genuinely pizza-passionate restaurant owners. During my time at the expo, I had the pleasure of presenting to attendees during my session on, “Controlling Food and Labor Costs in a Pizzeria.” I spoke about five simple strategies to reduce food and labor costs to help the overall financial performance of your restaurant. Read the rest here: Controlling Food and Labor Costs in a Pizzeria.
The cost of beef is getting higher. In fact, not only are beef prices rising, so are the prices of other common restaurant food staples like bacon, eggs, poultry, fish, coffee and orange juice. The USDA has shown a 0.4 percent food price increase (the all-items Consumer Price Index, or CPI). Read more here: Beef Prices and Other Food Staples are On the Rise
By Jim Campbell, Restaurant Supply Chain Management
What do we mean by a supplier partnership, and why do we differentiate it from an ordinary supplier relationship?
A partnership has deeper roots, and typically it is tied to either high volume or products that are quality-critical to the restaurant concept.
Read more here: restaurant supplier partnerships
The Mathematics of Restaurants
by J. Clyde Gilfillan, JCG3 Development Inc.
The “mathematics” of the restaurant business is really not about math per se: It’s about putting the business into equations (simple terms) that get to the core of what successful companies are doing in this challenging and wonderful world of hospitality. Perhaps these “equations” will ring a bell within yourself and/or your organization.
FOOD + SERVICE + DÉCOR = SYSTEMS
The Mathematics of Restaurants
According to the U.S. Department of Agriculture, U.S. food prices will jump 3 to 4 percent this year. Processing food is so expensive thanks in part to rising gasoline prices and rising foreign demand in U.S. agricultural commodities.
Read more here: Are rising food costs hurting your restaurant’s bottom line?
For those of us with a passion for the restaurant business there is probably nothing more exciting or gratifying than the opening day of our new restaurant whether we are the owner or the dishwasher. However, it is working in the trenches of a “restaurant start up” that ultimately defines the success of your restaurant’s opening day as well as its long term viability.
During the “restaurant start up”
process menu development/creativity, architectural design, and operations are the high profile players that receive a great deal of attention. Under the radar in the development and challenges of a “restaurant start up” is “supply chain management”. The best restaurateurs and chefs understand that the “restaurant start up
” process is not complete without “supply chain management” expertise. They realize that a “restaurant start up” with a solid “supply chain management
” program is a key to success.
A “restaurant start up
” is a massive undertaking with many moving parts. Clearly “supply chain management” is one of those major “moving parts” and plays a significant role in the development of a successful “restaurant start up”. For the greatest success and economic value a “restaurant start up” requires the best knowledge and expertise offered by the industry for menu development, operations and training, architectural design, marketing and “supply chain management”.