How to Control Liquor Cost at Your Bar
Liquor cost control is where a bar quietly makes or loses its profit, because alcohol is high value, easy to over-pour, and simple to walk out the door.
15 Ways to Reduce Food Cost Without Cutting Quality
Every rupee you save on ingredients drops almost straight to your bottom line, which is why owners are always looking to reduce food cost. The catch is doing
Yield Management: More from Every Ingredient
Recipe yield management is the practice of knowing how much usable food you actually get from each ingredient after trimming, peeling, cleaning and cooking, and costing your dishes
Portion Control: Protect Margins Without Losing Guests
Strong portion control restaurant practice is one of the few things that improves your margin and your consistency at the same time. When one cook plates 180 grams
Par Levels: How Much Stock Should You Keep?
Par level inventory is simply the minimum amount of each ingredient you need on hand to get through to your next delivery without running out. Set pars well
Menu Costing: A Step-by-Step Method
Menu costing is the discipline of knowing exactly what each dish costs you to make before you decide what to charge for it. Many Indian restaurants price by
Inventory Variance: Finding Where Your Stock Goes
Inventory variance is the difference between the stock your recipes and sales say you should have used and the stock you actually used. It is the single most
Kitchen Prep Planning to Cut Waste & Speed Service
Kitchen prep planning is the daily discipline of deciding what to chop, marinate, portion and par-cook before service begins, and in what quantity. Get it right and your
FIFO for Restaurant Inventory: Why It Matters
FIFO restaurant inventory means First In, First Out: the oldest stock is always used before newer stock. It sounds obvious, yet in a busy Indian kitchen where deliveries
Setting Up a Central Kitchen for Your Chain
As a restaurant brand adds outlets, the same problems repeat in every kitchen: inconsistent gravies, duplicated prep, scattered purchasing and food cost that varies wildly by location. A