Control the Food Costs in your Business

Food Cost Made Simple - How To Easily Calculate Your Margins Because food cost is usually one of the highest cost percentages in any establishment, it is important to know how to calculate it. Whether you run a steak and seafood restaurant, a family restaurant, a pub or a martini bar, you need to know what your food cost is. more>> Percentage Or Margin: Pricing Your Menus Effectively As an operator, you already know the importance of costing your menus properly. Did you know that you can use one of two strategies to set your selling prices? The key to good menu pricing is setting your selling prices to ensure that you earn your desired profit, and also to ensure that your customers perceive value. There are two ways to set your selling prices: by percentage & by margin. more>> How Properly Costed Recipes Are Worth The Effort Determining the proper cost of each item on each of your menus can be a time-consuming process, but the effort will pay off in the end. Barkeeper shows you how you can be aware of your costs and generate proper revenue with information you can use in many aspects of your business. more>> Smart Purchasing To Contain Food Cost. Don't make costly mistakes that will ultimately affect your bottom line. Read this article to discover the aspects of smart purchasing that will save and make you money. more>> 10 Quick Ways You Can Lower Your Food Costs Today. Everyone is feeling the impact of rising prices at the moment. So, to help keep your pockets, and your customers, happy we've come up with these ten easy ways for you to lower your food costs without lowering your standards!more>> Feature:Do you know the Profit Margin of your Desserts? pricing your desserts too low can lose you 1000s a year. Are you willing to let this happen in your business? Download our helpful calculator to compare your Dessert Profit Margins at a glance. more>>     Do you know how to layout a menu so that customers buy the items YOU want? There are a number of simple changes you can make to your menu today to steer your customers towards your high profit margin items. This proven method will simply astound you! Get it here now>> Feature: How your customer reads your menu the vast majority of the population read one-fold, two-fold and three-fold menus in the same way. Where your customer looks first can determine what they buy or the impression they get of what you're offering. We have this information available to you right here! Get it here now>>   Feature: Calculating your GP% Your Gross Profit is a measure of how your business is performing. Barkeeper shows you how to calculate your Gross Profit in these easy to follow steps. Click for more>>   Feature: Calculate your Food Cost - In a Nutshell!! This is one of the simplest ways of working out your Food Costs. We agree that there are several ways of doing this but we feel that this is the easiest way... Click for more>> What Is Your Theoretical Food Cost? If you don’t know, you may not have enough control over your food cost. You could be incurring higher losses than necessary. more>> Conduct A Loss Test Today To Know The Impact On Your Profits Do you know the impact your loss and waste are having on your bottom line? Managing losses and waste in your establishment is a crucial control that, if left unattended, can hurt your bottom line! more>> The 4 Aspects of Food Cost - What you need to know The concept of food cost must be examined at several different levels in order to take into account any and all variables. For example, one variable is your menu sales mix. more>> 10 Kitchen Secrets Your Chef Is Hiding From You. The kitchen is unchartered territory for many bar and restaurant owners who are afraid to question the chef on matters that they are not too familiar with. Well. It’s time to get familiar, because your kitchen could be hemorrhaging money and if its your business, you’ll want to know how and why.more>> Utilising Seafood to reduce Wastage in the Kitchen Ian Mannix from Bord Iascaigh Mhara explains how to make the most of fish and seafood for maximum profit and a diverse menu. more>>   Feature: Receiving Deliveries The key to receiving deliveries and eliminating discrepancies is by employing a purchase order system. Follow these easy steps to ensure that you are never out of pocket when it comes to receiving your deliveries. Click for more>>   Feature: How to Increase your Gross Profit on Food  Here is a step by step approach into achieving a higher food Gross Profit on your food regardless if you’re a hotelier, restaurateur or a publican as it is applicable to all food operations. Click for more>> Feature: Planning Your Menu   A menu should be treated as your marketing tool and your silent sales person, as it is your menu that decides if and what people eat in your establishment. Click for more>>   Feature: How To Cost Your Menu Profitably To ensure you obtain the desired profit margins on every dish, a scientific approach to the costing of your menu is necessary. Click for more>>   Feature: How To Market Your Menu Correctly  If your menu is to be treated as your marketing tool and silent sales person then it is your staff that should be treated as your vocal sales person. Click for more>>