Controlling Food Costs during Service and Sales
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Training Video
It's Everyone's Job to Reduce Food Waste: Here's How You Can Help
Minimizing food waste is everyone's job, and this video will show your team simple, practical steps they can take to reduce what ends up in the trash.
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Training Video
Kitchen Scales - An Essential Tool for Everyone in The Kitchen
Without consistent execution in the kitchen, you'll never deliver what your guests want more than anything else, the same high-quality food and experience every time they visit. Kitchen scales are an essential part of making sure every menu item comes out exactly the same, regardless of who's doing ...
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Article
Portion Control: How to Cut Your Food Cost & Improve Consistency in Your Kitchen
More effective portion control can increase your bottom-line, maintain product freshness and ultimately improve guest satisfaction. Here are some effective, practical ways to improve your portion controls.
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Training Video
The Basics of Portion Control... What Everyone in the Kitchen Should Know!
Keeping good portion control practices is a key to controlling food cost, ensuring a consistent and excellent guest experience, and making sure you're fast and efficient in the kitchen.
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Download
Daily Sales Report
Sound financial tracking begins with the accurate recording of sales. The Daily Sales Report (DSR) is the core tracking element for controlling cash, measuring cost vs. sales performance, and forecasting future sales. Customizable entry form configured to match your POS reports...
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Article
Waste Not, Want Not - Getting a Grip on Food Waste
It's no surprise the restaurant sector is a major contributor of food waste, from uneaten food tossed in the bin after a meal to food that spoils before it's served. The amount - and true cost - of food waste is staggering: Full-service restaurants rack up 7.3 million tons of wasted food each year. ...
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Article
How to Prepare For & Deal With a POS System Crisis
Without a backup plan, staff will panic, your blood pressure will soar, service will grind to a halt, mistakes will be rampant, and guests' patience will be tested to a breaking point. Here's how to keep your restaurant functioning in the event of a POS problem.
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Download
Waste/Spill Tracking Sheet
This form provides the means to track food and bar waste as it occurs. Designed for clipboards, this form can be placed in the kitchen or bar so that re-cooks, spills, and wrong orders can be accounted for.
