Common restaurant operations mistakes – and how to fix them

During the COVID-19 pandemic, running smooth restaurant operations has become harder than ever. Thankfully, some surefire tips can help.

Control points for managing food costs

By Eileen Campbell In your operation, food cost is likely one of the highest expenses along with labour, rent and overheads. Even the slightest cost increase can “eat” into your profits. Food cost percentage is a management tool to identify potential problems by comparing changes from one week to the next and should be calculated each accounting […]

What to do when your food costs are rising

By Hugh Johnston With food inflation at a troubling 3.9 per cent year-over-year in the third quarter of 2015, operators have more reason than ever to be concerned about rising food costs. Leading the way were beef (up 12 per cent), fresh vegetables (up 11.5 per cent) and pasta (up 10.5 per cent). If you […]

Five ways to maintain low food costs

By Jordan Knox Restaurateurs may have started seeing a trend of food costs rising and profit margins shrinking, which puts an increased focus on managing the controllable costs as much as possible. Many costs associated with owning a business are fixed: rent, utilities and to some extent, staffing. The one intangible that can make or […]