foodcostwiz.com
Food Cost Wiz: Effective Food Cost Control
http://www.foodcostwiz.com/2007/06/effective-food-cost-control.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Thursday, June 28, 2007. Effective Food Cost Control. It is very important to use clear, properly prepared reports to analyse food cost results. Often, the reports become the focal point due to errors and omissions. Once the report has lost credibility, a meaningful discussion of operational issues is difficult. Finally, a comparison with previous periods is very helpful. Budget comparisons are useful as well if the budgets were thoughtfully prepared&#...
foodcostwiz.com
Food Cost Wiz: Restaurant Management - A Best Practices Approach
http://www.foodcostwiz.com/2015/03/restaurant-management-best-practices.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Friday, March 27, 2015. Restaurant Management - A Best Practices Approach. In 1991, my wife Jackie and I spent two weeks in the Finger Lakes area of New York State. We decided to stay at a hotel in Ithaca. Near Cornell University, we found a terrific bookstore with a big red dot on the door. Once inside, I went hunting for books on food purchasing and restaurant cost control. A few years ago, I received a phone call from Dr. Fred DeMicco, the co-author...
foodcostwiz.com
Food Cost Wiz: Cost Per Serving vs. Servable Pound
http://www.foodcostwiz.com/2007/01/cost-per-serving-vs-servable-pound.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Monday, January 01, 2007. Cost Per Serving vs. Servable Pound. My standing rib roast cost a lot less this year. Overall, I paid $40 for a 4 rib roast which was nicely marbled and labeled certified Angus beef. Trimming was minimal (about 4%) and I dry aged the meat for 4 days in my refrigerator. Dry aging can reduce a roast's weight by 10% to 15%. My roast lost 9% of the weight during the aging process. My preference for costing prime rib is the cost per se...
foodcostwiz.com
Food Cost Wiz: March 2015
http://www.foodcostwiz.com/2015_03_01_archive.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Friday, March 27, 2015. Restaurant Management - A Best Practices Approach. In 1991, my wife Jackie and I spent two weeks in the Finger Lakes area of New York State. We decided to stay at a hotel in Ithaca. Near Cornell University, we found a terrific bookstore with a big red dot on the door. Once inside, I went hunting for books on food purchasing and restaurant cost control. A few years ago, I received a phone call from Dr. Fred DeMicco, the co-author...
foodcostwiz.com
Food Cost Wiz: Basic Recipe Costing
http://www.foodcostwiz.com/2007/12/basic-recipe-costing.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Wednesday, December 05, 2007. The majority of operations I start work with do not have an operations manual. These same operators have no formal training for new hires. If you start as a line cook, you take verbal orders for most activities. The restaurant will not provide you with standard recipes. There are no photos of the production action and no information regarding weights and sizes. Which ladle do I use for each sauce? Maintain a tight focus on the...
foodcostwiz.com
Food Cost Wiz: Basic Recipe Costing - Part1
http://www.foodcostwiz.com/2009/07/basic-recipe-costing-part1.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Wednesday, July 01, 2009. Basic Recipe Costing - Part1. Rather than using a cookbook approach, start with your shopping lists. Use your shopping lists to create a spreadsheet with all your ingredients. Make columns for the name, category, primary supplier, purchase unit, storage area and storage unit. We'll eventually need to know the usage units for each ingredient and portion information. This will be discussed in Part2 (later this month).]. Once the lis...
midwestlunchinglady.blogspot.com
Dauphin of Lunching: September 2010
http://midwestlunchinglady.blogspot.com/2010_09_01_archive.html
Live, Laugh, Lunch! Tales of food, with family and friends! All in the Midwest. Monday, September 27, 2010. It's "off the hook" - no really, it's " off the chain. Taking a quick cue from ComoWhineAndDine. I was just about inspired to take my own journey to a chain restaurant. We sort of avoid them like the plague. Like an over-peppered, mushy broccoli-d, and throw everything-with-overseasoned-fries plague. For the hell of it. Closest options were Longhorn Steakhouse. S There also is the New Deli. Meal Sa...
getgameblog.blogspot.com
Really Cool Restaurant Consulting!: Special Analysis: What is the Average Unit Volume (AUV) of tomorrow’s leading companies?
http://getgameblog.blogspot.com/2006/08/special-analysis-what-is-average-unit.html
Tuesday, August 08, 2006. Special Analysis: What is the Average Unit Volume (AUV) of tomorrow’s leading companies? Special Anaylsis from Restaurant Chains.net. We queried the www.restaurantchains.net. Database to see how many companies in our database universe have between 10 and 30 stores. We wanted to see what average unit volumes were the most popular amongst tomorrow’s winners. We discovered a total of 680 restaurant chain companies* that fell within the range. Total # of units. My Blogger Panel 2.
getgameblog.blogspot.com
Really Cool Restaurant Consulting!: August 2006
http://getgameblog.blogspot.com/2006_08_01_archive.html
Thursday, August 10, 2006. Now that's a lot of sauce! Several masked people this week entered a Taco Bell restaurant and left six 40-gallon trash bags filled with apparently stolen sauce packets, Marion police said. The bags, which contained 25,000 sauce packets, were accompanied with an apologetic note that said the packets were stolen over a three-year period. The note's author wrote that the group felt guilty and decided to return the packets, police said. Thursday, August 10, 2006. Links to this post.
foodcostwiz.com
Food Cost Wiz: Standard Recipe Costing 101
http://www.foodcostwiz.com/2006/04/standard-recipe-costing-101.html
Phone: (703) 425-6052 email: jdunbar401@aol.com. Saturday, April 08, 2006. Standard Recipe Costing 101. I received an email today regarding standard recipe costing resources:. Good Day Mr. Dunbar,. My father was an Air Force Cook during the Korean War. He worked in a large mess hall with over 5,000 airmen and in the Officer's Club. The Air Force issued a great cookbook with hundreds of recipes. All the recipes were designed to yield 100 portions. The notion of standard pricing is actually a complex subje...
