WELCOME TO
RESTAURANT MANAGEMENT CENTRAL!
A website for food service managers in all positions and segments - General Managers, Assistant Managers and Shift Managers
This is a free website for you, the Restaurant Manager. Click around and here's what you'll find:
Articles
You'll find articles written by those working in the trenches day in and day out as well as the veterans of restaurant management. Articles that both inspire and educate. Information on food cost, labor cost, customer service, general restaurant operations and improving your quality of life. Hopefully, you'll also share your knowledge and experiences on these pages!
Restaurant News
Head to this page to keep up with not only the restaurant industry but also the world. You'll find updates on news, sports and business.
Leadership Book Store
You can view, find more information on and purchase books & CD's on leadership, restaurant managment, food service and YOU, the person.
Restaurant Management Jobs
If you are thinking about making a change, this is where to look. Over 50,000 restaurant management jobs are listed and kept up to date. You can view and apply for jobs right here!
Industry Links & Resources
Can't find what your're looking for here? Head over to the Personal Resources page for links on improving the quality of your life as a restaurant manager or go to the Management Resource page for links pertaining to restaurant management only.
What Else?
How about Weather, Motivational Quotes, Food Cost Cutting Tips and more! Stay up to date by signing up for the free weekly newsletter for restaurant managers. This is your site so, relax, click around, enjoy and contribute!
Articles
You'll find articles written by those working in the trenches day in and day out as well as the veterans of restaurant management. Articles that both inspire and educate. Information on food cost, labor cost, customer service, general restaurant operations and improving your quality of life. Hopefully, you'll also share your knowledge and experiences on these pages!
Restaurant News
Head to this page to keep up with not only the restaurant industry but also the world. You'll find updates on news, sports and business.
Leadership Book Store
You can view, find more information on and purchase books & CD's on leadership, restaurant managment, food service and YOU, the person.
Restaurant Management Jobs
If you are thinking about making a change, this is where to look. Over 50,000 restaurant management jobs are listed and kept up to date. You can view and apply for jobs right here!
Industry Links & Resources
Can't find what your're looking for here? Head over to the Personal Resources page for links on improving the quality of your life as a restaurant manager or go to the Management Resource page for links pertaining to restaurant management only.
What Else?
How about Weather, Motivational Quotes, Food Cost Cutting Tips and more! Stay up to date by signing up for the free weekly newsletter for restaurant managers. This is your site so, relax, click around, enjoy and contribute!
RESTAURANT MANAGEMENT ARTICLES & FEATURES
Food Cost Control Tips
1. Use a test kit to know when fryer oil needs to be changed. Change when needed instead of using a pre-assigned schedule. Changing all fryers on, say a Monday, would be a waste if it was a quiet weekend.
2. Write “cost per unit’ prices on each box in dry storage, cooler and freezer areas. That way your staff knows the value of what they use.
3. Have plenty of rubber spatulas on hand! I always told my people that the only way you should be able to tell what was in a container after scraping it is by reading the label.
4. Get it right the first time! Nothing will kill your food cost more than orders being returned because they weren’t done right. Stress it, train it and make a big deal out of it.
5. Over portioning – A huge food cost killer! If an employee is over portioning an item by only ½ ounce (barely noticeable) and serves 500 customers, this equals almost 16 pounds of food given away for free!!! Training, some type of measuring (level scoop, weight, number of, etc) and “inspecting what you are expecting” is the only way to control this.
6. Do not allow any food or food containers (tubs, cans, etc) in trash cans. Instead: 1. Dedicate a big brute trash can for containers only – so that you can check if they were scraped properly – make sure your employees see you checking the periodically. 2. Also have a tub marked, “food waste only” for food that has been overcooked, dropped, returned, expired, etc.
7. Checking trash cans before they go out? It’s messy, it’s ugly, it’s disgusting but by doing this, you will save a ton of $$. Easiest way: When someone wants to bring the trash out to the dumpster, you want to randomly check the trash before it leaves the kitchen. By doing it randomly, they never know when you are going to check. Always have one empty trash can available and a stick (an old mop handle works great). Have them dump the full trash can into the empty one while you are sifting through it with your stick. You will not believe what you find!
8. No book bags in the kitchen (unless you want to go through the unpleasant task of checking book bags before employees leave and then if you find something not paid for, you’ll have to fire them and then try to find a replacement for the rest of the schedule. Ugh- not worth it folks.)!
9. It’s magic – The more inventory you have on hand, the higher your food cost is. The less inventory you have on hand, the lower your food cost is. Think about it.
10. Accurate sales forecasting - plan for too much sales and you'll waste food and labor - plan for too little sales and...
Check back often! New tips to be added constantly. If you have one to share with your peers, send it to us here!
2. Write “cost per unit’ prices on each box in dry storage, cooler and freezer areas. That way your staff knows the value of what they use.
3. Have plenty of rubber spatulas on hand! I always told my people that the only way you should be able to tell what was in a container after scraping it is by reading the label.
4. Get it right the first time! Nothing will kill your food cost more than orders being returned because they weren’t done right. Stress it, train it and make a big deal out of it.
5. Over portioning – A huge food cost killer! If an employee is over portioning an item by only ½ ounce (barely noticeable) and serves 500 customers, this equals almost 16 pounds of food given away for free!!! Training, some type of measuring (level scoop, weight, number of, etc) and “inspecting what you are expecting” is the only way to control this.
6. Do not allow any food or food containers (tubs, cans, etc) in trash cans. Instead: 1. Dedicate a big brute trash can for containers only – so that you can check if they were scraped properly – make sure your employees see you checking the periodically. 2. Also have a tub marked, “food waste only” for food that has been overcooked, dropped, returned, expired, etc.
7. Checking trash cans before they go out? It’s messy, it’s ugly, it’s disgusting but by doing this, you will save a ton of $$. Easiest way: When someone wants to bring the trash out to the dumpster, you want to randomly check the trash before it leaves the kitchen. By doing it randomly, they never know when you are going to check. Always have one empty trash can available and a stick (an old mop handle works great). Have them dump the full trash can into the empty one while you are sifting through it with your stick. You will not believe what you find!
8. No book bags in the kitchen (unless you want to go through the unpleasant task of checking book bags before employees leave and then if you find something not paid for, you’ll have to fire them and then try to find a replacement for the rest of the schedule. Ugh- not worth it folks.)!
9. It’s magic – The more inventory you have on hand, the higher your food cost is. The less inventory you have on hand, the lower your food cost is. Think about it.
10. Accurate sales forecasting - plan for too much sales and you'll waste food and labor - plan for too little sales and...
Check back often! New tips to be added constantly. If you have one to share with your peers, send it to us here!
NEW! A MUST READ ARTICLE!
"It's The Customers, Stupid. Or Is It?
An outstanding article by Sam Oches at QSR Magazine! "The new age of business growth may be less about an investment in the consumer—and more about an investment in employees."
To Read, Click Here
An outstanding article by Sam Oches at QSR Magazine! "The new age of business growth may be less about an investment in the consumer—and more about an investment in employees."
To Read, Click Here
BOOK REVIEW
One of the most unique books on Restaurant Management I've ever read! Written by restaurant managers for restaurant managers, this much anticipated eBook has finally been released!
Click here for more info...
Click here for more info...
