Shelf control
In its simplest terms, storage in foodservice comes down to what you put things in, or what you put things on—in other words, containers and shelving.
Wheying the options
Dairy prices seem to be going up faster than cream rises to the top of a vat of milk. While relative bargains were available when cheese prices crashed in January 2009, there's been a surge upward since then. To ease the pain, some operators can cut down on the number of cheesy appetizers and entrees they serve, but concepts that focus on pizza, cheeseburgers, enchiladas and quesadillas simply can't do without it.
Many of today’s trendy bars are all about star mixologists, molecular cocktails, craft beers on tap and boutique wines. But stocking the latest exotics and creating mixology moments doesn’t necessarily boost the bottom line. Here’s how a bunch of business-minded bar managers go beyond the dazzle to stay in the black.