Cost Control

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  • Five ideas to curb financing woes

    March 31, 2016
    The recession changed things dramatically for most small businesses, and the restaurant industry was no exception. It has created a different landscape for business owners in terms of credit options and overall profitability. But our industry is nothing if not resilient; many restaurateurs have sprung back from the challenges of the financial crisis, finding new ...
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  • Twenty simple solutions to build your restaurant’s bottom line in the New Year

    March 31, 2016
    By Neil Lester After the crazy pace of December with holiday parties and seasonal celebrations, the short days and long nights of January and February can be downright depressing! How you manage your cash and protect your P&L over the next few months can have a significant impact on whether or not you continue to build ...
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  • Is your rent too high? Four questions to consider

    February 23, 2016
    By Tania Stadnik Whether you’re a new or seasoned business owner, paying rent for your commercial space is likely to rank as one of your top expenses. And if you’re just starting out, you may be lacking the initial cash flow to cover your monthly payments. If you’re looking to cut back on costs, you might ...
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  • Keys to managing your food costs

    June 1, 2015
    Keys to managing your food costsBy Neil Lester June 1, 2015 Leave a comment Many clients I work with, from chains to independent operators, are always looking for advice on how to better manage the two largest and most important input costs in the restaurant industry — labour and food.  Here are some keys to one side of ...
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  • How to avoid future problems while minimizing your restaurant’s tax bill

    February 24, 2015
    By John Clausen February 24, 2015 As an owner or manager of a small or medium-sized business, you are most often focused on what you do best: running your restaurant, bar, pub or franchised food outlet. You are trying hard to stay up-to-date with food service trends, retain customers and good staff, as well as increase your ...
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  • Three key considerations to enhance your restaurant operations with accurate reporting

    June 25, 2014
    By Christina Kanellos Managing employees. Serving customers. Ordering supplies. The day-to-day operations of running a foodservice business can be time consuming. Have you taken the time lately to better understand how your business is performing? In a highly competitive industry, where margins and customer service matter now more than ever, it is critical that you have ...
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  • Six ways to battle rising food costs in your restaurant

    May 23, 2014
    By Diane Chiasson Rising food costs are always a big concern for the restaurant and foodservice industry, especially over the past few years, when food costs are increasing at a high rate. As of late, we have seen drastic hikes in the cost of beef, chicken, pork and coffee. Food prices are one of the most significant ...
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  • Six tips to reduce food waste at your restaurant or foodservice operation

    November 12, 2013
    Six tips to reduce food waste By Diane Chiasson November 12, 2013 Restaurant operators are often consumed by the amount of food that must be thrown out at the end of each night. Food wastage is not only created by leftovers from customers, but also from pre-consumer kitchen waste created by spoiled food, trim waste, overproduction or food ...
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  • Three steps to creating a winning restaurant team through financial transparency

    July 19, 2013
    Three steps to creating a winning restaurant team through financial transparency By Matt Rolfe July 19, 2013 Many of us have sat on the edge of our seats at a sporting event, counting down the seconds while a slim margin of victory divides two teams. The giant scoreboard displays two important factors: 1) How many points does it ...
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  • How to reduce inventory control losses at your restaurant

    February 22, 2013
    Out of control, out of business: How to reduce inventory control losses at your restaurantBy Matt Rolfe February 22, 2013 High gross margins on beverages and food can cover up a massive amount of operating errors in some businesses. Now — due to increasing costs, bargain seeking, and socially connected consumers — those margins are eroding, ...
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  • Eight ways to lower costs at your foodservice operation

    January 24, 2013
    By Diane Chiasson A new year has started, and perhaps one of your restaurant or foodservice operation’s resolutions is to try to cut on costs and reduce waste. Food and linen wastage, theft, poor inventory control and not selling your most profitable items can contribute to thousands of dollars going down the drain each year. It is ...
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  • Five tips for negotiating your restaurant’s business lease

    September 17, 2012
    By Dale Willerton It takes much more to run a profitable restaurant than marketing, managing and menus! With the majority of restaurateurs leasing commercial space, the commercial lease, location and rental rate can dictate much of their success or failure. Problems often arise when the formal lease (outlining terms and conditions, landlord and tenant obligations, the agreed-up ...
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  • Lowering your restaurant’s food cost and reducing produce waste

    January 19, 2012
    Produce waste to wasting produce: rethinking the stock bucket By Liana Robberecht January 19, 2012 As professionals in the kitchen, we have been trained that many produce items can be delegated to the “stock bucket”. This helps control food wastage and food costs. But – here’s an idea – what if we pushed our creativity and moved beyond ...
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  • Ten tips to better pricing: Start generating new profits and growth

    November 3, 2010
    By Rafi Mohammed, Ph.D Pricing is one of the most powerful – yet underutilized – strategies available to businesses. Illustrating the power of pricing, using data from the National Restaurant Association and Deloitte Restaurant Industry Operations Report, if full-service restaurants raised their prices by just 1 per cent, and demand remained constant, on average their operating ...
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