After being a successful chef, owner/operator and restaurant manager for over 10 years, Central Product Consultant Michael Williams saw the cost control methods of virtually every type of restaurant–inside and out.
He said one of the most pervasive industry-wide misconceptions he has seen is an obsessive focus on food cost, even at the cost of overall profitability. As many may wonder, “If my food costs are in line, I’m maximizing every penny, right?”
According to Williams, while food cost is an important measure of cost management, it is more of a tool for waste reduction than the maximizing profit. In September 2011, he told us all about contribution margin in the blog, Food Cost: The Secret of Profitability…Not Quite. Here is an infographic that breaks down his information.
In a Beer Institute press release, data had shown there was $23.6 billion in beer sales for 2011, a jump of nine percent. Restaurants are responsible for 24 percent of those sales and Beer Institute President Joe McClain said restaurants have a large impact on introducing great brands of beer to customers. One of the most important aspects to serving any drink is choosing the perfect glass. There are five different beer glass categories to choose from. Choosing the right glass will make your customers happy and can bring some extra money into your business.