Talk about a balancing act for a restaurant. But if you're in the restaurant business than you are used to balancing.
I came across two blog posts today that I want to direct your attention to because I believe you will find something of use in both of them as a business owner.
The first is one woman's experience with customer service which left an indelable impression upon her. It has great take away value:
I came across two blog posts today that I want to direct your attention to because I believe you will find something of use in both of them as a business owner.
The first is one woman's experience with customer service which left an indelable impression upon her. It has great take away value:
And The Customer Service Winner Is…Surviving the Recession
Next take a look at this post:
Determining accurate recipe and menu item costs are the foundation of menu item pricing. Without establishing an accurate menu item cost, it is impossible to determine a menu pricing strategy that will achieve your restaurant food cost and profitability goals. To establish an accurate menu item cost, it is important that the ingredient and recipe cost for a given menu item is determined properly. To achieve this, it is important to distinguish between the "as purchased" product price and the "edible portion cost" for your menu item ingredients. Using a yield analysis spreadsheet will enable an operator to easily calculate this edible portion cost.
Good advice in that entry I believe so be sure to read the whole thing.
Until next time,
Harold
SellMoreMeals.com
The only restaurant marketing program designed to increase repeat business by 15-20% and reward customer loyalty.
For those of you who own eating establishments, here is an important tip for you:
People don’t care as much about what the place looks like as what they feel like by being there. What you feed them and what they pay are totally connected to how they feel, they want to feel like they’re the best thing that happened to your day because of walking into your establishment.
That I echo whole heartedly. Be sure to click over for the full post.
Next take a look at this post:
Yields, Menu Item Cost & Recipe Costing in Food Cost Control
Determining accurate recipe and menu item costs are the foundation of menu item pricing. Without establishing an accurate menu item cost, it is impossible to determine a menu pricing strategy that will achieve your restaurant food cost and profitability goals. To establish an accurate menu item cost, it is important that the ingredient and recipe cost for a given menu item is determined properly. To achieve this, it is important to distinguish between the "as purchased" product price and the "edible portion cost" for your menu item ingredients. Using a yield analysis spreadsheet will enable an operator to easily calculate this edible portion cost.
Good advice in that entry I believe so be sure to read the whole thing.
Until next time,
Harold
SellMoreMeals.com
The only restaurant marketing program designed to increase repeat business by 15-20% and reward customer loyalty.
Posts
No comments:
Post a Comment