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The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs

The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs

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The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs

valutazioni:
5/5 (1 valutazione)
Lunghezza:
211 pagine
2 ore
Pubblicato:
Sep 9, 2002
ISBN:
9781601381026
Formato:
Libro

Descrizione

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information.

The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory.

Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

Pubblicato:
Sep 9, 2002
ISBN:
9781601381026
Formato:
Libro

Informazioni sull'autore

Douglas R. Brown is a fantasy and horror writer living in Pataskala, Ohio. He began writing as a cathartic way of dealing with the day-to-day stresses of life as a firefighter/paramedic for the Columbus Ohio Division of Fire. Now he focuses his writing on fantasy and horror where he can draw from his lifelong love of the genres. He has been married Since 1996 and has a son and a few dogs.


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  • Target certain items first. If you do an across-the-board price increase, you may scare off some customers. You may want to consider increasing the price on a certain number of key dishes and leaving other price increases for a later date.

  • A restaurant manager must be prepared to develop and monitor cost-control programs, particularly food cost, to maintain prof-itability.

  • Furthermore, most waste and inefficiencies cannot be seen; they need to be understood through the numbers.

  • Every step or action in the cost-control process is checked and reconciled with another person.

  • There is no excuse for not completing each procedure every day.

Anteprima del libro

The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs - Douglas Brown

Controlling Restaurant & Food Service

Food Costs

By Douglas R. Brown

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version, which is the same content as the print version.

The Food Service Professional’s Guide To: Controlling Restaurant & Food Service Food Costs:365 Secrets Revealed

Copyright © 2003 Atlantic Publishing Group, Inc.

1210 SW 23rd Place • Ocala, Florida 34471 • Phone 800-814-1132 • Fax 352-622-1875

Web site: www.atlantic-pub.com • E-mail: sales@atlantic-pub.com

SAN Number: 268-1250

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be sent to Atlantic Publishing Group, Inc., 1210 SW 23rd Place, Ocala, Florida 34471.

International Standard Book Number: 978-0-910627-16-0

Library of Congress Cataloging-in-Publication Data

Brown, Douglas Robert, 1960-

Controlling restaurant & food service food costs : 365 secrets

revealed / by Douglas R. Brown.

p. cm. -- (Food service professionals guide to ; 6)

Includes bibliographical references and index.

ISBN 0-910627-16-9 (pbk. : alk. paper)

1. Food service--Cost control. 2. Food prices. I. Title: Controlling restaurant and food service food costs. II. Title. III. Series.

TX911.3.C65 B74 2003

647.95’068’1--dc21

2002013540

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Web site is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Web site may provide or recommendations it may make. Further, readers should be aware that Internet Web sites listed in this work may have changed or disappeared between when this work was written and when it is read.

A few years back we lost our beloved pet dog Bear, who was not only our best and dearest friend but also the Vice President of Sunshine here at Atlantic Publishing. He did not receive a salary but worked tirelessly 24 hours a day to please his parents.

Bear was a rescue dog who turned around and showered myself, my wife, Sherri, his grandparents Jean, Bob, and Nancy, and every person and animal he met (well, maybe not rabbits) with friendship and love. He made a lot of people smile every day.

We wanted you to know a portion of the profits of this book will be donated in Bear’s memory to local animal shelters, parks, conservation organizations, and other individuals and nonprofit organizations in need of assistance.

– Douglas and Sherri Brown

PS: We have since adopted two more rescue dogs: first Scout, and the following year, Ginger. They were both mixed golden retrievers who needed a home.

Want to help animals and the world? Here are a dozen easy suggestions you and your family can implement today:

•  Adopt and rescue a pet from a local shelter.

•  Support local and no-kill animal shelters.

•  Plant a tree to honor someone you love.

•  Be a developer — put up some birdhouses.

•  Buy live, potted Christmas trees and replant them.

•  Make sure you spend time with your animals each day.

•  Save natural resources by recycling and buying recycled products.

•  Drink tap water, or filter your own water at home.

•  Whenever possible, limit your use of or do not use pesticides.

•  If you eat seafood, make sustainable choices.

•  Support your local farmers market.

•  Get outside. Visit a park, volunteer, walk your dog, or ride your bike.

Five years ago, Atlantic Publishing signed the Green Press Initiative. These guidelines promote environmentally friendly practices, such as using recycled stock and vegetable-based inks, avoiding waste, choosing energy-efficient resources, and promoting a no-pulping policy. We now use 100-percent recycled stock on all our books. The results: in one year, switching to post-consumer recycled stock saved 24 mature trees, 5,000 gallons of water, the equivalent of the total energy used for one home in a year, and the equivalent of the greenhouse gases from one car driven for a year.

CONTENTS

INTRODUCTION

Chapter 1: OVERVIEW

Chapter 2: MATH AND COST RATIOS

Chapter 3: THE MENU, PRICING AND STANDARDIZED RECIPES

Chapter 4: PURCHASING

Chapter 5: RECEIVING

Chapter 6: STORAGE

Chapter 7: PRODUCTION AND SERVICE

Chapter 8: SECURITY AND SAFETY

Chapter 9: TECHNOLOGY

INTRODUCTION

If you operate a food service organization, you have to buy food products; that’s the reality. The largest expenditure for most food service organizations is the cost of food. However, in this book we will show you many ways to reduce your food costs. Even a 3 percent reduction in food costs for a restaurant grossing $1,000,000 with food costs of $400,000 means an approximate savings of $12,000, which will go straight to your bottom line.

In order to control food costs effectively, there are four essential things that you need to do:

1.  Forecast how much and what you are going to sell.

2.  Purchase, receive and prepare according to these forecasts.

3.  Portion effectively.

4.  Control money, waste and theft.

Thankfully, improvements in technology and management techniques allow smart restaurant operators to keep food costs within the boundaries needed to generate a profit, while still providing their customers with the level of service that they need to generate repeat business. A restaurant manager must be prepared to develop and monitor cost-control programs, particularly food cost, to maintain profitability.

Unless you make changes, this book is of no use to you. You must begin to change your thinking and your methods. Take them one at a time, and make them a part of your business. Many of these tips will not only cut your food costs, but will also enhance your finished products. Better food brings more business, which brings more money. A reduction in your food costs means that you can keep more of that money. Armed with the information in this book, you will find actual tips that produce profitable results, without consuming all your time in unnecessary research or worse: experiences of painful trial, risk and error.

Table of Contents

Chapter 1: OVERVIEW

The Basics

Controlling food cost is basically about two concepts: First, ensuring that all food and revenue is accounted for and utilized in the most efficient manner. Second, ensuring that every ounce of food purchased is sold at the maximum allowable price. The following sections will present a system of cost controls. Combining these controls with basic procedures and policies as outlined in this book will enable you to establish an airtight food cost-control system.

Getting Organized

Organization is the easiest and cheapest manner of generating productivity and reducing food costs. The mere act of putting instructions on paper or giving your staff a checklist, instead of having to hold their hand through a process, can save your company thousands.

•  Organizational and structure component charts. Use organizational charts to know and understand who does what in your restaurant on a daily, weekly and monthly basis. How can this structure improve? Are jobs allocated in the most productive manner possible? Written job descriptions are good tools to use for this. You can find examples of job descriptions and a questionnaire for writing job descriptions at www.hrnext.com. Atlantic Publishing offers a complete set of restaurant job descriptions on computer disk at www.atlantic-pub.com.

•  Use checklists for yourself. Create a checklist of items you perform every day and organize your time. Of course, variations from this checklist will always occur, but you will cover the basics a lot faster with a guide in hand. This will save you and your staff time and confusion.

•  Where to find forms and checklists. This book utilizes forms and checklists for cost-control procedures. You can certainly create your own forms based on the templates provided in this book using a computer or manual system. However, all of these forms and many more (over 80 total) are available on CD-ROM with the purchase of The Restaurant Manager’s Handbook (3rd Edition) by calling 800-541-1336 or visiting www.atlantic-pub.com (Item RMH-02).

Food Sales and Costs Survey

Before you can determine the best ways

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