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food costs

To catch a thief

Any foodservice operation with a bar knows that it can be a challenge to keep beverage costs under control, and even more difficult to get to the root of the problem.

FDI Files Supreme Court brief to preserve standard industry practices through PACA

Food Distributors International (FDI), Falls Church, VA, has asked the U.S. Supreme Court to preserve many legitimate, off-invoice practices that food...

Sysco Corp., Houston, has reported a sales gain of 13.2 percent for its third fiscal quarter ended March 31, or $5.3 billion in business, as compared with...

The National Restaurant Association hailed the passage of the Bush tax plan as a "tremendous victory" for the foodservice industry.

Here are some important points about your next coupon or offer.

We think we're doing our employees a great favor by offering them free meals during their shift. But ask yourself... could I get excited about production leftovers, day-old menu items or a random assortment of low-cost like spaghetti or hamburgers?

How do you calculate food cost? Beginning Pork Chop inventory from January ($250) plus purchases over the course of the year ($5,000) minus current inventory ($300).

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

I mean this literally. Go in the kitchen. Look in the garbage cans. I guarantee you'll find real money in your 50 gallon garbage cans—also known as the "black hole" of food cost.

Which of your menu items deserves the most prominent places on your menu? How can you maximize your menu profitability? Calculation of the gross profit contribution of your items can lead to higher profits.