The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs
By Cheryl Lewis
()
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!
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
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
$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