Continue to Site >>>

Bill Main

Articles by
Bill Main

Page 18

The critical path

A Critical Path is a system for tracking goals and "action steps." An action step is a specific task that must be accomplished to achieve a larger goal. It's more than a "to-do" list. The Critical Path allows you prioritize your time and follow a timeline for completing your goals.

Are you a real restaurateur?

Are you a real restaurateur? Here's a self-assessment quiz. Answer the questions truthfully...no one but you will see your final score.

Act now before it's too late

Forget the monthly approach to cost control. By the time you actually receive your food, beverage and labor cost figures, it's already too late.

The devil is in the details

I admit it. I'm a systems junkie. You've probably already guessed that by how often we recommend a system or protocol or procedure for your operation.

Are my costs too high?

Ever wonder . . ."Is my labor cost too high?" "How much should I be spending on laundry and linen?" "Are my benefit costs in line?"

The 1% Solution

Do you think you could operate 10% more efficiently? Most operators do. What's your professional goal this year? Would you like to improve your bottom line by 1% or more? One point on the bottom line can equate to big dollars.

"But nobody ever told me!"

You're in the middle of the lunch rush. An $800 meat delivery arrives at the back door.

Think inside the box

Holiday gifts to your customers can help you increase business if used wisely. Here are some tips on how to make incremental sales to existing customers.

Spills happen

A recent dinner out included one of those accidents that guests and servers dread...the spill. While leaning down to serve my entree, the waiter spilled sauce from the plate in his other hand onto my coat.

Are you leaving money on the table?

Are you setting menu prices using the formula pricing process? You know the drill. First, the chef determines the menu item's raw cost. Second, the chef multiplies that cost by the desired food cost percentage. And, voila! A menu price.

Menu feedback card

Your servers receive direct and indirect feedback from your guests about the items on the menu. They note reactions to price, portion size, flavor and overall satisfaction. Servers use this feedback when recommending menu items because their tips are directly related to customer satisfaction.

News flash

Keeping communication channels open in a busy restaurant is a daily challenge. Multiple shifts, part-time employees and too few hours in the day often cause information to be lost in the shuffle.

  • Page 18