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    The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
    The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
    The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
    Ebook187 pages3 hours

    The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs

    By Cheryl Lewis

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    About this ebook

    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!

    LanguageEnglish
    PublisherAtlantic Publishing Group, Inc.
    Release dateJan 12, 2003
    ISBN9781601381019
    The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
    Author

    Cheryl Lewis

    Cheryl Lewis grew up in Pearl River Louisiana, a small town located north of New Orleans, Louisiana. She had the privilege of growing up in a large extended family, where music and the art of spinning a good yarn were prevalent and welcomed. Growing up in this rich culture, she developed a love for telling stories. She resides in Miramar beach, Florida with her husband Scotty Lewis.

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      Book preview

      The Food Service Professionals Guide To - Cheryl Lewis

      $19.95

      BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism 244C

      FS5-01

      Cont

      This new series from the editors of the Food Service Professional Magazine

      are the best and most comprehensive R

      books for serious food service operators ollin

      G u i d e t o S e R i e S

      available today. The information is G u i d e t o

      The following books are also

      boiled down to the essence and covers available in this series:

      all the bases, providing clear explana-G

      tions and helpful, specific information.

      Re

      RestauRant site

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      ResuLts

      S

      negotiating & securing

      isBn # 0-910627-19-3

      phone numbers and web sites of all

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      ContRollinG

      the Best Food service site

      companies discussed.

      au

      for Maximum Profit

      WaiteR & WaitRess

      isBn # 0-910627-11-8

      tRaining: How to

      R

      ReStauRant &

      develop your staff For

      " In each book you will find

      ant & Food Se

      Buying & seLLing a

      Maximum service & Profit

      practical, easy-to-understand, and RestauRant Business:

      isBn # 0-910627-20-7

      crystal clear explanations that will Food SeRviCe

      For Maximum Profit

      take the mystery out of the given isBn # 0-910627-12-6

      BaR & BeveRage

      subject. They are filled to the brim oPeRation: ensuring

      with up to date and pertinent

      RestauRant MaRketing

      success & Maximum Profit

      opeRatinG

      information, ready for application,

      & adveRtising: For Just

      isBn # 0-910627-21-5

      ensuring your financial success"

      a Few dollars a day

      isBn # 0-910627-13-4

      successFuL cateRing:

      — Ed Manley, CFE,

      Managing the catering

      President and Chief Operating Officer CoStS

      RestauRant PRoMotion operation For Maximum IFSEA - International Food Service Executives Association R

      & PuBLicity: For Just a

      Profit

      vi

      Few dollars a day

      isBn # 0-910627-22-3

      isBn # 0-910627-14-2

      Ce

      Food seRvice Menus:

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      o

      RestauRant & Food

      Food service Menu For

      pe

      seRvice oPeRating

      Maximum Profit

      costs

      isBn # 0-910627-23-1

      R

      isBn # 0-910627-15-0

      a

      • Learn How to Lower

      RestauRant design:

      tin

      Your Food Service

      contRoLLing

      designing, constructing &

      RestauRant & Food

      Operating Costs Today

      Renovating a food service

      G

      seRvice Food costs

      establishment

      Co

      isBn # 0-910627-16-9

      isBn # 0-910627-24-x

      • Real World Time Tested

      Examples From the Experts

      contRoLLing

      S

      incReasing RestauRant

      Atlantic Publishing Group, Inc.

      t

      RestauRant & Food

      saLes: Boost youR &

      1210 SW 23 Place • Ocala, FL 34474-7014

      S

      • Step-by-step Descriptions

      seRvice LaBoR costs

      PRoFits By seLLing

      Phone 800-541-1336 • Fax 352-622-5836

      isBn # 0-910627-17-7

      MoRe aPPetizeRs,

      of Tools and Techniques

      www.atlantic-pub.com

      desseRts, & side iteMs

      Used to Control Costs

      contRoLLing LiquoR

      isBn # 0-910627-25-8

      Wine & BeveRage costs

      isBn # 0-910627-18-5

      BuiLding RestauRant

      PRoFits: HoW to

      For all your answers to questions on hospitality 365 InsIder secrets revealed!

      management go to www.atlantic-pub.com 5

      $19.95

      BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism 244C

      FS5-01

      Cont

      This new series from the editors of the Food Service Professional Magazine

      are the best and most comprehensive R

      books for serious food service operators ollin

      G u i d e t o S e R i e S

      available today. The information is G u i d e t o

      The following books are also

      boiled down to the essence and covers available in this series:

      all the bases, providing clear explana-G

      tions and helpful, specific information.

      Re

      RestauRant site

      ensuRe MaxiMuM

      Plus, all titles in the series include the Location: Finding

      ResuLts

      S

      negotiating & securing

      isBn # 0-910627-19-3

      phone numbers and web sites of all

      t

      ContRollinG

      the Best Food service site

      companies discussed.

      au

      for Maximum Profit

      WaiteR & WaitRess

      isBn # 0-910627-11-8

      tRaining: How to

      R

      ReStauRant &

      develop your staff For

      " In each book you will find

      ant & Food Se

      Buying & seLLing a

      Maximum service & Profit

      practical, easy-to-understand, and RestauRant Business:

      isBn # 0-910627-20-7

      crystal clear explanations that will Food SeRviCe

      For Maximum Profit

      take the mystery out of the given isBn # 0-910627-12-6

      BaR & BeveRage

      subject. They are filled to the brim oPeRation: ensuring

      with up to date and pertinent

      RestauRant MaRketing

      success & Maximum Profit

      opeRatinG

      information, ready for application,

      & adveRtising: For Just

      isBn # 0-910627-21-5

      ensuring your financial success"

      a Few dollars a day

      isBn # 0-910627-13-4

      successFuL cateRing:

      — Ed Manley, CFE,

      Managing the catering

      President and Chief Operating Officer CoStS

      RestauRant PRoMotion operation For Maximum IFSEA - International Food Service Executives Association R

      & PuBLicity: For Just a

      Profit

      vi

      Few dollars a day

      isBn # 0-910627-22-3

      isBn # 0-910627-14-2

      Ce

      Food seRvice Menus:

      contRoLLing

      Pricing and Managing the

      o

      RestauRant & Food

      Food service Menu For

      pe

      seRvice oPeRating

      Maximum Profit

      costs

      isBn # 0-910627-23-1

      R

      isBn # 0-910627-15-0

      a

      • Learn How to Lower

      RestauRant design:

      tin

      Your Food Service

      contRoLLing

      designing, constructing &

      RestauRant & Food

      Operating Costs Today

      Renovating a food service

      G

      seRvice Food costs

      establishment

      Co

      isBn # 0-910627-16-9

      isBn # 0-910627-24-x

      • Real World Time Tested

      Examples From the Experts

      contRoLLing

      S

      incReasing RestauRant

      Atlantic Publishing Group, Inc.

      t

      RestauRant & Food

      saLes: Boost youR &

      1210 SW 23 Place • Ocala, FL 34474-7014

      S

      • Step-by-step Descriptions

      seRvice LaBoR costs

      PRoFits By seLLing

      Phone 800-541-1336 • Fax 352-622-5836

      isBn # 0-910627-17-7

      MoRe aPPetizeRs,

      of Tools and Techniques

      www.atlantic-pub.com

      desseRts, & side iteMs

      Used to Control Costs

      contRoLLing LiquoR

      isBn # 0-910627-25-8

      Wine & BeveRage costs

      isBn # 0-910627-18-5

      BuiLding RestauRant

      PRoFits: HoW to

      For all your answers to questions on hospitality 365 InsIder secrets revealed!

      management go to www.atlantic-pub.com 5

      Controlling

      restaurant &

      Food serviCe

      operating

      Costs

      By Cheryl Lewis & Douglas R. Brown

      The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs: 365 Secrets Revealed Atlantic Publishing Group, Inc. Copyright © 2003

      1405 SW 6th Ave.

      Ocala, Florida 34474

      800-814-1132

      352-622-1875 - Fax

      www.atlantic-pub.com - Web site

      sales@atlantic-pub.com - E-mail

      SAN Number: 268-1250

      All rights reserved. No patent liability is assumed with respect to the use of information contained herein. Although every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions. No warranty is implied. The information is provided on an as is basis.

      ISBN-10: 0-910627-15-0

      ISBN-13: 978-0-910627-15-3

      Library of Congress Cataloging-in-Publication Data Brown, Douglas Robert, 1960-Controlling restaurant & food service operating costs : 365

      secrets revealed / by Douglas R. Brown & Cheryl Lewis.

      p. cm. -- (Food service professionals guide to ; 5) includes bibliographical references and index.

      ISBN 0-910627-15-0 (pbk. : alk. paper) 1. Food service--Cost control. I. Title: Controlling restaurant and food service operating costs. II. Lewis, Cheryl, 1970- III.

      Title. IV.

      Series.

      TX911.3.C65 B76 2003

      647.95'068'1--dc21

      2002013539

      10 9 8 7 6 5 4 3

      Printed in the United States

      Book layout and design by Meg Buchner • e-mail: megadesn@mchsi.com

      CONTENTS

      introduCtion

      1. tHe BottoM line

      Basic Cost-Control Skills ................................. 9

      Establishing Controls - Financial,

      Budgeting and Organizational ................... 11

      Developing a Food Service Operational Budget - The Basics .................................. 12

      Key Operating Budget Costs ........................... 13

      Sales Reports and Forecasting ....................... 14

      Cash Flow - The Essentials ............................ 17

      Renting and Leasing ....................................... 18

      Insurance Costs ...............................................20

      Equations for Your Business .......................... 21

      Getting Organized ........................................... 23

      2. taKe an oBJeCtive looK at Your restaurant An Overview ................................................... 27

      Surveys .......................................................... 29

      Market Research ............................................ 29

      3. triMMing operational Costs

      Office Expenses .............................................. 31

      Trim Phone Expenses ..................................... 34

      Energy Expenses ............................................ 37

      Extra Energy-Saving Tips ............................... 40

      Range-Top Operation -

      General Energy-Saving Tips ...................... 44

      Range-Top Operation - The Specifics .............. 45

      Dishwashing - Reduce Operating Costs .......... 48

      Functioning at Optimum Efficiency ................ 49

      Get the Most From Your Ice Makers ............... 52

      Waste Management ........................................ 53

      Other Great Opportunities to Reduce Costs ... 55

      4. reduCing Food Costs

      Setting Menu Prices ....................................... 59

      Menu Costs .................................................... 61

      Calculating Food and Drinks Costs ................ 62

      Standardized Recipes ..................................... 63

      How to Economize Without

      Reducing Quality ...................................... 65

      Portion Control .............................................. 66

      5. purCHasing and storage

      Food Purchasing ............................................ 69

      Dealing with Suppliers ................................... 72

      Getting What You Paid For ............................. 73

      Purchasing and Storage Policies ..................... 74

      6. reduCing MaintenanCe and repair Costs Linen, Utensils and Equipment ...................... 77

      On-Premises Laundry ..................................... 78

      Employee Uniforms ....................................... 79

      Janitorial Services .......................................... 80

      Repair Expenses ............................................ 81

      Preventative Maintenance ..............................83

      Painting Expenses .......................................... 85

      Liability Expenses ......................................... 86

      Technology Maintenance ................................ 88

      Furnishing Maintenance ................................ 90

      Safety Procedures .......................................... 91

      Basic Knife Safety .......................................... 92

      Tips for a Burn-Free Kitchen .......................... 93

      Other Avoidable Kitchen Hazards ................... 95

      HACCP (Hazard Analysis Critical Control Point) ..............................................96

      Common Food-Handling Problems ................. 97

      Restaurant Hygiene and Safety Issues -

      Online Information ................................... 99

      7. staFFing and ManageMent

      Make the Most of Your Staff ......................... 101

      Watch for Employee Warning Signs of Substance Abuse .................................... 103

      Active Management ...................................... 105

      Time Controls .............................................. 107

      Keeping Staff Efficient .................................. 109

      Provide Incentives ........................................ 111

      Hiring New Staff .......................................... 112

      Training ....................................................... 115

      Staff Productivity ......................................... 116

      Staff as an Asset .......................................... 118

      8. seCuritY and tHeFt prevention Reducing Employee Theft ............................ 119

      Register Practices ......................................... 121

      Giveaways .................................................... 122

      Security ....................................................... 123

      Correct Cash-Handling Procedures .............. 124

      Reducing Customer Fraud ........................... 125

      Keeping Your Own House in Check .............. 127

      Electronic Security .................................... 129

      9. BreaKage, storage and spoilage Breakage Prevention ................................... 131

      Spoilage Prevention ...................................... 134

      Storage ........................................................ 136

      Hygiene ...................................................... 138

      Rodent and Bug Prevention .......................... 139

      Controlling the

      operating costs of

      a restaurant is a

      constant task.

      INTRODUCTION

      This book

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