Often you will hear your Financial controller discuss about Potential cost of your menu. Potential cost is one of the pillars of good food cost control. Potential cost is nothing but theoretical cost of the menu. What it means is that if your menu sold so many dishes, your food cost should have been a …
One of the most critical element in controlling food cost is to do a yield test for meat and poultry in butchery. It is an expensive product and if the butcher is not careful, you can end up with money literally being thrown into the drain. How to do a yield test? Use the calculator …
No hotel can afford to be like Google or Facebook in the employee cafeteria. While you try your best to cater to the diverse community who work in your hotel, you will constantly be getting negative feedback every day. How should you handle negative feedback about cafeteria food? Why do we have employee cafeteria? Employee …
How to handle employee complaints about cafeteria food? Read More »
As the delivery apps gain traction, people are getting accustomed to ordering at home. The convenience of ordering food from their choice of restaurant combined with the efficiency of multi tasking while eating is a great benefit to the modern consumer. Against this development, restaurants across the country has seen a 15 – 20% drop …
In order to efficiently run a kitchen, you need to be planned. Unlike what TV shows want you to believe, running a kitchen is more like running an army battalion or a football team. Every small work in the kitchen needs to be planned and there is a proper hierarchy in place for a reason. …
Understanding Food Safety is a critical part of any hotel operation that operates a restaurant on premise. Guests expect a memorable experience while they come to dine at your hotel. The last thing they want to remember is that they fell sick in your restaurant. Implementing a Food safety program is mandatory by law, but …