Restaurant Reservation Systems

Ten Food Cost Fixes You Can Do Right Now!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" width="320" /></a></div>Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise quality, yet an increase in prices may drive your traffic down. Read on to find ten food cost fixes you can do right now! Take full advantage of fresh foods when they are in season. This is not only produce, but also items such as certain kinds of fish. Plan your menus around these tasty seasonal foods, at least for a few key dishes. Another way of looking at your menu planning is to categorize your foods into three categories. The first is signature dishes that are unusual and the stars of your cuisine. The second category is less costly dishes that use up the leftovers from the signature items. The final category is the standard fare that more traditional diners want. Consider items that are not as well known to create unique dishes or reflections on more standard fare. Certain cuts of fish are quite inexpensive and could be used in fish sandwiches. Watch for these items and design unusual menu items that pay off in a big way. Keep the number of options to a minimum. These can be done extremely well. This concept makes for simplicity in ordering and less waste. Just because the food costs less, it doesn't mandate less flavor or appeal to diners. Challenge the chef to come up with imaginative dishes from lower cost foods. A few of these items can even attract customers who want to try something new and different. Use your imagination when starting with an inexpensive basic food item such as pizza dough. The items you place on the bite size can become star appetizers. You should choose items which have a strong value-added appeal. Do a quarterly menu review and use it to exchange at least one dish. You can then adjust the price on that one item without it becoming a glaring boost. It also keeps interest in your fare at a high level. Keep the presentation in mind. Even a Plain-Jane menu can be dressed up with garnishes. Adding touches to make the foods look more substantial allows for a higher price. Incorporate ethnic items into your menu. Often, lower cost meats are used in single pot dishes. Garnishes are an effective way to make your menu sparkle. Look at the larger picture. A tiny bit of an exotic spice can make the entire dish something outstanding. Put your creativity to work on the above ten food cost fixes you can do right now!

Ten Food Cost Fixes You Can Do Right Now!

Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise quality, yet an increase in prices may drive your traffic down. Read on to find ten food cost fixes you can do right now!Take full advantage of fresh foods when they a…

23Oct2013

The Role Of Supervisors In Restaurant Operation

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s1600/in-charge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s320/in-charge.jpg" width="320" /></a></div>In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the title of General Manager, or the owner could consider that all supervisory activities to be his or her responsibility. In practice though, trying to micro manage each aspect of the day-to-day operation is a sure path to burnout. Here are some tips for ensuring that supervisory tasks are clearly defined. Be certain that each employee understand who they report to. Conversely, the supervisor or manager should have a clear understanding of their precise supervisory responsibilities. Setting up organizational charts is often a good way to visualize duplications is duties. These charts can be expanded to become a starting point for position descriptions. In some instances, additional supervisory training may be provided to a new supervisor. Some finesse is required when you are selecting people to perform managerial or supervisory duties. They must be trustworthy and have the necessary people skills to handle the required tasks. Look for those potential supervisors that are good communicators and who have an innate tactfulness. While it is hoped that the supervisor will be able to avoid charges of favoritism or over familiarity with employees, the workers must have a way to register legitimate complaints without fear of reprisals. Another facet of the supervisor's training and expectations is the ability to distinguish between responsibility and authority. There are few work situations more intolerable for a manager than to be given the responsibility of accomplishing a particular task without the authority to carry it out. The flip side of this situation is when an owner turns over an unhealthy level of responsibility AND authority over to a manager who is unable or unwilling to meet the requirements of the job. When you are defining the responsibilities and authority of a supervisor, as manager or owner, you will want to define who the supervisor is responsible to. Don't allow for end runs from any employee or supervisor to those at a higher level of authority. Make it clear that only if an employee has issues that cannot be resolved with the immediate supervisor, are upward actions allowed. The role of restaurant business supervisors in a level between the General Manager or owner and the rank and file employees is important. Delegating supervisory activities helps to reduce stress and overwork for the owners. Employees have a clearly defined supervisor to contact for questions about duties or requests for conflict resolution.

The Role Of Supervisors In Restaurant Operation

In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the title of General Manager, or the owner could consider that all supervisory activities to be his or her responsibility. In practice though, trying to micro mana…

24Mar2013

How Facebook's Graph Search Could Affect Your Restaurant

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLq5M9xmHQ5sQXerdinG8BLU647IsEs_1zJ1Szx-M8A5JYAFX8fdt3UBPtQIPkqTrMsQ3tdGcgSlw99jpsoaf2QtldeuTWjmooCCAe_avaIfiXGxEkv-E6aIVvwkqz_aJwSJvm-_N1X8/s1600/facebook-graph-search.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLq5M9xmHQ5sQXerdinG8BLU647IsEs_1zJ1Szx-M8A5JYAFX8fdt3UBPtQIPkqTrMsQ3tdGcgSlw99jpsoaf2QtldeuTWjmooCCAe_avaIfiXGxEkv-E6aIVvwkqz_aJwSJvm-_N1X8/s320/facebook-graph-search.jpg" width="320" /></a></div> Since Facebook started beta testing in January, using social media marketing has been turned on its ear. Previously, those business owners, particular restaurant, service and hospitality businesses, which had a national presence tended to expend marketing efforts on the corporate pages with little attention paid to local markets. It is useful for business owners and managers to understand how Facebook's Graph search could affect your restaurant. Graph Search uses photos, likes and check ins to identify local restaurants that have been recommended by "friends" in the area. It is based on the concept that prospective patrons are more likely to try out a new restaurant if it is liked by a friend who has tried the eating establishment. The product is currently in beta testing and is showing good results for those restaurants and other businesses that are shifting marketing resources to emphasize the "Parent-Child" relationship with local bricks-and-mortar establishments, if any. The search software is the third leg of the Facebook platform. Previous elements of Facebook marketing are Timeline and News Feed. Timeline is used for posting content to Facebook sites, while Newsfeed is used for the purpose of distributing content. Like the other two elements, Graph Search uses connections between friends, locations and liked brands to return search results to users. For restaurants without a brand presence, building the social networking "likes" and "check-ins" is an opportunity to take advantage of Facebook's new focus on the local firms. It appears to be a deliberate action of the part of the social networking agency. Prompt action on the part of restaurant owners could place them in a position to ride the wave of users turning to Facebook as a type of search engine. It is uncertain at present whether Facebook will be able to provide serious competition to the existing search engines in this niche, but it is certainly boosting the rankings of those firms that are making use of the features. Specifically, owners and managers should take action to update contact information on local pages, categorize the type of bricks-and-mortar establishment, and include the geocode.  Dave Lipson of <a href="http://reservationbooks.com/">ReservationBooks.com</a> suggests that existing customers should be encouraged to like the restaurant and to recommend it to their friends.  Tagging photos is also another way to build presence on the internet. As a restaurants brand owner, you can publish content on local pages to enhance visibility of both. Learning how Facebook's Graph Search could affect your restaurant increases the likelihood of discovery by referral traffic. In turn this generates new patrons to receive offers. All the local diners need to do is like the page, check in regularly, rank the service and tag photos. This becomes a virtual circle that is highly successful in growing your customer base.

How Facebook's Graph Search Could Affect Your Restaurant

Since Facebook started beta testing in January, using social media marketing has been turned on its ear. Previously, those business owners, particular restaurant, service and hospitality businesses, which had a national presence tended to expend marketing efforts on the corporate pages with little a…

12Feb2013

Reservation Books 2013

<h2 style="text-align: center;">Restaurant Reservation Books</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCY3erOmI-2cHINGeWthBqDSBc37OojTFrmKBT5hRGiFBxSXXDAM2iYwF1cP7wLSVpXf10Uxe-xHo7jsdTCNrRlx0kPgPNEmMBFOIe1k-LSKSOsCL4VyENPQmBEY3MMpNPmTNkM3eeczg/s1600/2011-01-10_1546.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="92" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCY3erOmI-2cHINGeWthBqDSBc37OojTFrmKBT5hRGiFBxSXXDAM2iYwF1cP7wLSVpXf10Uxe-xHo7jsdTCNrRlx0kPgPNEmMBFOIe1k-LSKSOsCL4VyENPQmBEY3MMpNPmTNkM3eeczg/s400/2011-01-10_1546.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="266" mozallowfullscreen="mozallowfullscreen" src="https://www.youtube.com/embed/r4d-Tn_Cv14?feature=player_embedded" webkitallowfullscreen="webkitallowfullscreen" width="320"></iframe></div>

Reservation Books 2013

Restaurant Reservation Books…

07Feb2013

Calculating The Cost Of Labor

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1d63D2Jwzhxi2kSbRedF2jeY96tgfKzk0_Zmd5LD5ubW64V7N8q8O6f_P6Vk4DkqDJUCzwP-1r0CrSN2vKhOR_sVN_5Lcm1GI73BCr6CRr3xsM1OSOcADOxU8Z6eVrjIhV1-uN0kojU/s1600/busy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1d63D2Jwzhxi2kSbRedF2jeY96tgfKzk0_Zmd5LD5ubW64V7N8q8O6f_P6Vk4DkqDJUCzwP-1r0CrSN2vKhOR_sVN_5Lcm1GI73BCr6CRr3xsM1OSOcADOxU8Z6eVrjIhV1-uN0kojU/s320/busy.jpg" width="320" /></a></div> There are a number of obvious components that enter into the cost of operating a restaurant successfully. The space, equipment, food and supplies, marketing costs and one other significant factor, that of labor. If you are the owner or manager of a restaurant, paying employee costs is often one of the largest expenses to continue operation. Here are a few tips that will help you determine how to operate with reduced labor costs. You must consider all the costs related to labor. This includes management costs as well as those related to waitpersons and dishwashers. Labor costs typically are made up of salary or wages, benefits and taxes, and training costs. There are extra expenses for items like employee recognition. Looking at each of these elements separately may help you to see some places where savings are possible. However, you may also find that combining the separate elements will actually enable you to pay less. For example, if you pay a little more than the going wage of the area, you may find that your employee turnover rate is lower. If you think about it, the cost of recruiting, training and outfitting new employees can be significant. It may be significantly less costly to retain the existing top quality trained and experienced people by paying a little more. Employee benefits can be a significant expense, but there are ways to reduce those costs without reducing quality. Health insurance may be another way to attract and retain quality people to work for you. The type of benefits that you provide can vary according to the pool of potential employees that you are drawing from. For example, family medical benefits may be more important if most of your waitpersons are single parents. Tailor your benefit package to match the needs of people in your employee pool. If your employee pool is mainly from college students, flexibility in hours may be more important than health care. Offering work for students in culinary arts may be another way to reduce costs. On-the-job training opportunities are a great way for getting subsidized or partially subsidized workers who are anxious to offer good service. It's important to consider your own labor when calculating the cost of staffing your restaurant. It may be tempting to spend your time doing a lot of tasks that could be done by employees, thinking that this will save money. In fact, calculate the actual cost of your time and determine, if you would be more profitably employed by concentrating on management and marketing, rather than filling in for a dishwasher or waitperson.

Calculating The Cost Of Labor

There are a number of obvious components that enter into the cost of operating a restaurant successfully. The space, equipment, food and supplies, marketing costs and one other significant factor, that of labor. If you are the owner or manager of a restaurant, paying employee costs is often one of t…

05Jan2013