The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative And Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

ISBN: 9780910627610 | 0910627614
Cover: Hardcover
Copyright: 8/30/2005

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This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. You will find over 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

SECTION I---MAXIMIZE PROFITS: STRATEGIES AND TIPS

Analyzing the Numbers

Write a Great Business Plan---If You Haven't Already!

(2)

Financial Analysis

(1)

The Present Financial Status of the Food Service Industry

(3)

Profit Planning and Cost Control

Cost-Control Records---Get It Right

(1)

Get Computerized

(1)

Chart of Accounts

(1)

Point-of-Sale Systems

(3)

POS Enhancements

(1)

Crucial Elements of Cost Control---Profit Planning

(2)

Accurate Day-to-Day Cost Control

(1)

Standards Are Key to Any Cost-Control Program

(1)

Cost Ratios

(2)

Food-Cost Percentage

(2)

Calculating Inventory

(1)

Essential Sales and Turnover Calculations

(2)

Profitability Ratios

(1)

The Balance Sheet

(2)

Why Is the Balance Sheet Important to You?

(2)

The Statement of Cash Flows

(1)

Simple Tips to Help You Compile Your Financial Reports Faster

(1)

Profitable Pricing

Pricing

(1)

Determining Prices

(1)

Other Factors That Will Help You Determine Prices

(1)

Internal Controls

(2)

Control Systems

(1)

Purchasing and Ordering

(1)

Inventory, Storage and Accounts Payable

(1)

Labor Productivity

(1)

Pricing Beverages

(1)

Beverage Inventory Control

(2)

Tricks of the Trade

(1)

Pleasing Customers

Service Guarantees

(1)

Meeting Expectations---First Impressions

(1)

Customer Response---Actively Seek Feedback

(1)

Better Service, More Tips---15 Top Tips!

(2)

Provide Taste Samples

(1)

Healthy Food Preparation and Cooking---Without Sacrificing Taste and Flavor!

(3)

Set the Tone---Your Restaurant Interior

A Place to Impress

(1)

Create a More Inviting Ambiance

(5)

Attention to Detail

(1)

Drowning Out Operation Noises

(1)

Keep Temperatures Comfortable

(1)

Inviting Furniture

(1)

Buying Carpet

(1)

Other Environmental Considerations

(3)

Cleanliness, Tidiness and Comfort---A Few Basics You Can't Ignore

(1)

Clean, Presentable Restrooms

(2)

Tricks of the Trade

(1)

Find Your Niche---Set Yourself Apart!

Food and Entertainment

(1)

Expand Your Services

(1)

Handling Customer Complaints

(1)

Turn Negatives into Positives

(1)

Offer a Fast Lunch

(1)

Provide ``Add-Ons'' and Specialty Items

(1)

Provide Consistently Excellent Service

(2)

Tricks of the Trade

(1)

Marketing for Profitability

The Real Value of Marketing---Spend Your Money Where It Counts!

(1)

Develop a Unique Selling Position

(1)

Build a Web Site

(3)

Sample Restaurant Web Sites

(1)

Other Online Marketing Opportunities

(1)

Traditional Marketing Techniques

(1)

Other Innovative Marketing Techniques

(7)

Get to Know Your Customers

(1)

Actions That Grab Attention

(6)

SECTION II---CONTROLLING OPERATING COSTS: STRATEGIES AND TIPS

The Bottom Line

Basic Cost-Control Skills

(1)

Developing a Food Service Operational Budget---The Basics

(6)

Key Operating Budget Costs

(1)

Sales Reports and Forecasting

(1)

Cash Flow---The Essentials

(1)

Renting and Leasing

(1)

Insurance Costs

100

(1)

Equations for Your Business

101

(1)

Getting Organized

102

(2)

Look at Your Restaurant Objectively

Surveys

104

(1)

Market Research

105

(1)

Tricks of the Trade

106

(1)

Trimming Operational Costs

Office Expenses

107

(6)

Trim Phone Expenses

109

(2)

Energy Expenses

111

(2)

Extra Energy-Saving Tips

113

(2)

Range-Top Operation---General Energy-Saving Tips

115

(3)

Range-Top Operation---The Specifics

116

(2)

Dishwashing---Reduce Operating Costs

118

(1)

Functioning at Optimum Efficiency

119

(2)

Get the Most from Your Icemakers

121

(1)

Waste Management

121

(2)

Other Great Opportunities to Reduce Costs

123

(2)

Tricks of the Trade

125

(2)

Reducing Maintenance and Repair Costs

Linen, Utensils and Equipment

127

(1)

On-Premises Laundry

128

(1)

Employee Uniforms

129

(1)

Janitorial Services

129

(1)

Repair Expenses

130

(3)

Preventative Maintenance

131

(2)

Painting Expenses

133

(1)

Liability Expenses

134

(1)

Furnishing Maintenance

135

(2)

Security and Theft Prevention

Explore the Underlying ``Excuses'' for Theft

137

(1)

Reducing Employee Theft

138

(1)

Giveaways

139

(1)

Guest Checks

139

(1)

140

(1)

Bank Deposits / Accounts Payable

141

(1)

Identify and Prevent Bookkeeper Theft

142

(1)

Manager Theft---The Danger Areas

143

(1)

Reducing Customer Fraud

144

(1)

Keeping Your Own House in Check

145

(1)

Security

146

(1)

Electronic Security

147

(2)

Breakage, Spoilage and Storage

Breakage Prevention

149

(2)

Spoilage Prevention

151

(1)

Storage

152

(7)

Hygiene

153

(1)

Rodent and Bug Prevention

154

(5)

SECTION III CONTROLLING LABOR COSTS: STRATEGIES AND TIPS

Building Your Team---The Foundation of Success

Service Is Paramount

159

(1)

Profits Are Everyone's Business

160

(1)

People Are Assets

161

(1)

High Turnover Rates

161

(1)

Reducing Your People Costs

162

(1)

Management Commitment

163

(1)

Hiring Team Members

164

(1)

Your Challenge

164

(1)

Restaurant Employee Classifications

164

(1)

The Right Person for the Job

165

(2)

Clarifying Your Needs

165

(1)

Tasks

165

(1)

Skills and Responsibilities

166

(1)

Skill and Experience Training Expectations

167

(1)

Your Budget

168

(1)

Writing Job Descriptions

168

(1)

Job Description Tips and Resources

168

(1)

Your Employee Package

169

(3)

Wages

169

(1)

Gratuities

170

(1)

Employee Benefits

170

(1)

Costly but Valuable Benefits

171

(1)

Where to Find Your Next Employees

172

(4)

Advertising for People

173

(1)

Tips for Writing Powerful Ads

174

(1)

More Places to Find Help

174

(1)

Trainees for Hire

175

(1)

Outsourcing, Temps and Leasing

176

(1)

A Diverse Workforce

176

(2)

Employee Search Resources

178

(1)

Selecting the Right Candidate

179

(5)

Getting Ready to Interview

180

(1)

The Interview Process

181

(1)

Ask Probing Questions

182

(1)

Listen Intently

183

(1)

Judging Attitudes and Appearances

183

(1)

Pre-Employment Reviews

184

(1)

Hiring the Best Person for the Job

184

(3)

Saving Payroll Dollars

187

(1)

Offer the Right Benefit Package

188

(1)

Tax Deductions and Credits

189

(1)

Take Advantage of Benefit Discounts and Subsidies

190

(1)

Government Employment Programs

191

(1)

Disabled Worker Programs

192

(1)

Other Helpful Tax-Savers

193

(1)

Hidden Payroll Expense Savings

194

(1)

Other Payroll Resources

195

(1)

Tricks of the Trade

196

(1)

Training Employees

Teaching Success

197

(1)

Invest in Training

198

(1)

Reasons for Training

198

(1)

Train the Trainer

198

(1)

Your Training Needs

199

(1)

Specific Training Areas

199

(1)

Setting Goals and Expectations

200

(1)

Establishing Quality, Productivity and Performance Standards

201

(2)

Productivity Standards

201

(2)

Training Plans

203

(1)

Starting Off Right

203

(2)

Meetings

205

(1)

Culinary and Hospitality Programs

205

(1)

In-House Training Programs

206

(1)

Adult Education

206

(2)

Tricks of the Trade

208

(1)

Employee Supervision

Leadership

209

(1)

Lead by Example

210

(1)

Empowering People

210

(1)

Employee Motivation

211

(1)

Employee Attitudes

212

(1)

Challenge Your Employees

213

(1)

Leadership Tips

213

(1)

Employee Policies

214

(1)

Gone but Not Forgotten

215

(1)

Drug and Alcohol Problems

216

(1)

Employee Problems

216

(3)

Disciplinary Action

217

(1)

Terminate Wisely

218

(1)

Employee Turnover

219

(2)

Why They Leave

219

(1)

The Cost of Turnover

220

(1)

Scheduling Your Staff

The Eight Basic Scheduling Steps

221

(1)

Scheduling Truisms

222

(1)

Schedule Types and Patterns

223

(1)

Other Possible Scheduling Methods

224

(1)

The Negative Impacts of Understaffing

225

(1)

The Negative Impact of Overstaffing

226

(1)

Scheduling Tips and Hints

227

(1)

Computerized Scheduling

227

(2)

The Productive Workplace

Productivity

229

(1)

Productivity Is Also a Quality Goal

230

(1)

Productive People

230

(2)

Streamlined Tasks

232

(1)

Work Smarter, Not Harder

233

(1)

Adopt Technology

234

(1)

Other Ways to Save Labor Costs

235

(2)

Productive Buildings

Building in Efficiency

237

(2)

Site Selection

237

(1)

Select Materials That Do the Work

238

(1)

Healthy Environments

239

(1)

Ergonomics

239

(1)

The Air We Breathe

240

(1)

Productive Environments

241

(4)

Beautiful and Carefree

242

(1)

Traffic and Workflow

242

(2)

Front-of-the-House Support Stations

244

(1)

Back-of-the-House---Your ``Factory''

244

(1)

Employee Energy Boosters

245

(1)

Kitchen Design

245

(1)

Laborsaving Equipment

246

(6)

Front-of-the-House Labor-Savers

247

(1)

Communication Systems

247

(1)

POS Systems

248

(1)

Front-of-the-House Tools

248

(1)

Back-of-the-House Equipment

249

(1)

Purchasing Inventory-Control and Kitchen Equipment

249

(1)

Prep Equipment

250

(1)

Cleaning Equipment

250

(1)

Waste and Recycling Equipment

251

(1)

Storage Fixtures

251

(1)

Cooking Equipment

251

(1)

More Cooking-Equipment Tips

252

(1)

Beverage Tips

253

(1)

Other Cooking Innovations

253

(1)

Laborsaving Equipment Resources

254

(1)

Manufacturer Lists, Articles, Reviews and Other Resources

254

(5)

SECTION IV---CONTROLLING FOOD COSTS: STRATEGIES AND TIPS

The Basics

Getting Organized

259

(1)

Food Sales and Costs Survey

260

(15)

What Does Your Food-Cost Percentage Really Mean?

260

(1)

The Key to Controlling Food Cost Is Reconciliation

261

(1)

Practical Examples

261

(14)

Essentials of Controlling Food Costs

Yield Costs

275

(1)

Menu Sales Mix

276

(1)

The Menu

276

(2)

Menu ``Do Nots''

278

(1)

Reducing Food Costs

Setting Menu Prices

279

(3)

Menu Costs

280

(1)

Calculating Food and Drink Costs

281

(1)

Standardized Recipes

281

(1)

How to Economize Without Reducing Quality

282

(3)

Portion Control

283

(2)

Manage Costs---Increase Sales

285

(1)

Other Cost-Saving Tips

286

(3)

Food-Cost Problem Areas

Math and Cost Ratios

289

(1)

Beginning Inventory

289

(1)

Ending Inventory

290

(1)

Food-Cost Percentage

291

(1)

Cost Calculations---The Basics

291

(2)

Daily Food-Cost Analysis

293

(1)

Weighted Food-Cost Percentage

293

(1)

Raising Prices

294

(3)

The Menu, Standardized Recipes and Menu Pricing

Menu Sales

297

(1)

Food-Cost Tracking

297

(4)

Recipe Information

300

(1)

Menu Pricing

301

(8)

How Indirect Factors Can Help Increase Profits

302

(1)

Calculating Entree and Meal Food Cost

303

(2)

Math and Costing Software

305

(1)

Food-Cost Percentage Pricing

305

(1)

Factor Pricing

306

(1)

Actual-Cost Pricing

307

(1)

Gross-Profit Pricing

307

(1)

Prime-Cost Pricing

308

(1)

Menu Sales Analysis

309

(1)

Analysis Simplified

310

(3)

Analyze and Classify Your Menu Sales Mix

312

(1)

Purchasing, Receiving and Storage

Food Purchasing

313

(2)

Dealing with Suppliers

315

(1)

Inventory Levels

316

(2)

Purchasing and Ordering

318

(1)

Purchasing Specifications

319

(1)

Purchasing and Inventory Software

320

(2)

Inventory, Storage and Accounts Payable

322

(2)

Purchasing Kickbacks and Gifts

324

(1)

Purchasing Ideas

324

(1)

Receiving Goals

325

(3)

Receiving Policy

325

(1)

Receiving Tips

326

(2)

Getting What You Paid For

328

(1)

Purchasing and Storage Policies

328

(1)

FIFO and Labeling

329

(1)

Storage

330

(5)

Dry Storage

330

(1)

Refrigerated Storage

331

(1)

Deep Chilling

332

(1)

Frozen Storage

332

(1)

Organize Your Storage Areas

332

(1)

Storage Spoilage Prevention

333

(2)

Issuing

335

(2)

Production and Service

Involve the Crew

337

(1)

Kitchen Space

338

(1)

Kitchen Design

339

(2)

Cooking Procedure Tips

341

(2)

Thermometers and Cooking Temperatures

343

(1)

Calibrating a Thermometer

343

(1)

Preparation for Service

344

(5)

Portioning

345

(2)

Compute Yield Percentages

347

(1)

Yield Tests

348

(1)

Presentation

349

(1)

Plate Arrangement

349

(1)

Guest Tickets and the Cashier

350

(4)

Cashier's Report Form

352

(2)

Tricks of the Trade

354

(3)

Kitchen and Food Safety

Basic Knife Safety

357

(1)

Tips for a Burn-Free Kitchen

358

(1)

Other Avoidable Kitchen Hazards

359

(1)

Food-Borne Illness

359

(6)

What Makes Food Unsafe?

360

(1)

Weighing the Risks

360

(1)

Common Food-Handling Problems

361

(1)

What You and Your Staff Can Do to Prevent Food-Borne Illnesses

361

(1)

Hand-Washing Exercise

362

(1)

Thawing and Marinating

363

(1)

Cautions for Cold Foods

363

(1)

Web Site References

364

(1)

Food Irradiation

365

(1)

HACCP

365

(2)

Technology

Electronic Ordering Systems

367

(1)

POS Systems

368

(1)

Hospitality Equipment

369

(1)

Technology Maintenance

370

(2)

Tricks of the Trade

372

(5)

SECTION V---CONTROLLING LIQUOR, WINE AND BEVERAGE COSTS: STRATEGIES AND TIPS

Budgeting and Forecasting

Grasp the Basics About Budgeting

377

(2)

Choose the Right Budget Plan for Your Business

378

(1)

Adapt Your Chosen Budget Plan to Suit Your Establishment

378

(1)

Budget Control---Introduce Cost-Effective Initiatives

379

(1)

Develop a Forecasting Strategy That Is Relevant and Realistic

380

(1)

Make Forecasting Work for Your Establishment

381

(1)

Budgeting and Beyond---Look to the Future

381

(2)

Computerized Budgeting and Forecasting

382

(1)

Cost-Volume-Profit (CVP) Analysis---The Key to Budgetary Success

383

(1)

Monitoring Your Budget Plan

384

(1)

Cash Control, Costing and Margins

The Basic Mathematics of Profitability

385

(1)

Measuring Bottle Yield

386

(1)

Drink Pricing for Optimum Profits

387

(1)

Take a Fresh Look at How You Apply Your Pricing Strategy

387

(1)

Markups---Where to Pitch Them

388

(1)

Bar Cash-Control Procedures

389

(1)

Tighten Up Daily Cash Procedures

390

(1)

Take the Hassle out of Cash Reconciliation

391

(1)

Gross Profits---The Lowdown

392

(1)

Common Cash-Control Problems---Troubleshooting

392

(2)

Tricks of the Trade

394

(1)

Beverage Purchasing Strategies That Work

Customize a Buying Strategy That Reduces Costs

395

(1)

Tighten Up Your Purchasing Procedures

396

(1)

Buy Quality

397

(1)

A Good Purchasing Security System Can Save You Big Bucks

398

(1)

Keep Purchasing Procedures Simple

399

(1)

Define Your Purchasing Duties

400

(1)

Streamline Your Receiving Procedures

400

(1)

Define Your Purchase Specifications---Define Your Standards

401

(1)

Reduce Purchasing Costs

402

(1)

Legal and Ethical Issues---Avoid Expensive Mistakes

403

(2)

Tricks of the Trade

405

(2)

Beverage Inventory Control

General Inventory Procedures

407

(1)

Make the Most of Your Storage Areas

408

(1)

Track Inventory---Track Costs

409

(1)

Monthly and Annual Inventory Control

410

(1)

Inventory Levels Affect Cash Flow

410

(1)

Manage Your Stock Wisely and Maximize Profits

411

(1)

Reduce Inventory Pilferage

412

(1)

Reduce Costs---Streamline Issuing Procedures

413

(1)

Inventory Valuation Made Easy

414

(1)

Bar Inventory

415

(2)

Portion Control Behind the Bar

Portion Standardization---Putting It into Practice

417

(1)

Precision Portioning Boosts Profits

418

(1)

Control Portions and Meet Customer Expectations

419

(1)

Monitor Portions Effectively

420

(1)

Improve Portion Control in the Restaurant

421

(1)

Reduce Waste, Reduce Portion Costs

422

(1)

Mixed Drinks---Get the Proportions Right

422

(1)

Serve Drinks in the Correct Glassware

423

(1)

Pouring Beers and Ales in the Correct Portions

424

(1)

Alcoholic Beverages and the Law---Strict Portion Control

424

(3)

Beverage Theft

Insider Theft

427

(1)

Bartender Theft---Top Ten Common Ploys

428

(1)

Common Employee Theft Techniques

429

(2)

Introduce Theft-Reduction Procedures That Are Easy to Enforce

431

(1)

Minimize Inventory Theft

432

(1)

Drink Selection

Develop a Successful Beer Program

433

(1)

Make the Right Choice of Wines

434

(2)

Nonalcoholic Beverages---An Area of Opportunity

436

(1)

Cocktails---Reduce Costs While Increasing Customer Satisfaction

437

(1)

Trim Liquor Costs

438

(1)

Choose Drink Mixes Carefully---Make an Impact on Cost Reductions

439

(1)

Choosing the Right Suppliers for Your Beverage Requirements

440

(1)

Boost Profits by Choosing the Right Drink Recipes

441

(1)

Identify Loss Leaders and Turn Them into Profit

442

(1)

Choose Well Liquors Wisely---Mistakes Can Bankrupt Your Business

443

Reduce Inventory Pilferage

412

(1)

Reduce Costs---Streamline Issuing Procedures

413

(1)

Inventory Valuation Made Easy

414

(1)

Bar Inventory

415

(2)

Portion Control Behind the Bar

Portion Standardization---Putting It into Practice

417

(1)

Precision Portioning Boosts Profits

418

(1)

Control Portions and Meet Customer Expectations

419

(1)

Monitor Portions Effectively

420

(1)

Improve Portion Control in the Restaurant

421

(1)

Reduce Waste, Reduce Portion Costs

422

(1)

Mixed Drinks---Get the Proportions Right

422

(1)

Serve Drinks in the Correct Glassware

423

(1)

Pouring Beers and Ales in the Correct Portions

424

(1)

Alcoholic Beverages and the Law---Strict Portion Control

424

(3)

Beverage Theft

Insider Theft

427

(1)

Bartender Theft---Top Ten Common Ploys

428

(1)

Common Employee Theft Techniques

429

(2)

Introduce Theft-Reduction Procedures That Are Easy to Enforce

431

(1)

Minimize Inventory Theft

432

(1)

Drink Selection

Develop a Successful Beer Program

433

(1)

Make the Right Choice of Wines

434

(2)

Nonalcoholic Beverages---An Area of Opportunity

436

(1)

Cocktails---Reduce Costs While Increasing Customer Satisfaction

437

(1)

Trim Liquor Costs

438

(1)

Choose Drink Mixes Carefully---Make an Impact on Cost Reductions

439

(1)

Choosing the Right Suppliers for Your Beverage Requirements

440

(1)

Boost Profits by Choosing the Right Drink Recipes

441

(1)

Identify Loss Leaders and Turn Them into Profit

442

(1)

Choose Well Liquors Wisely---Mistakes Can Bankrupt Your Business

443

(2)

Bar Staff Recruitment, Management and Training

Good Staff Is a Business's Greatest Asset---Hire the Best

445

(1)

Tips for Reducing Labor Costs

446

(1)

How You Train New Employees Can Have a Major Impact on Your Business

447

(1)

Front-of-the-House Management Tips

448

(1)

Ongoing Training Is One of the Most Effective Ways of Retaining Staff

449

(1)

Winning Personal Serving Techniques---Set High Standards

450

(1)

Practical Tips for Training Bartenders

451

(1)

Employee Mismanagement Can Bankrupt Your Business

452

(1)

Bartender Recruitment and Selection Tips

452

(1)

Keep Staff Happy---Keep Labor Costs Down

453

(2)

Other Opportunities to Control Costs in the Beverage Industry

The Working Environment---Cunning Cost-Reducing Tips

455

(1)

Extra Cost-Reducing Serving Tips

456

(1)

Extra Cost-Reducing Staffing Tips

457

(1)

Dispensing Draft Beer---Cost-Reducing Tips

457

(1)

Shop the Opposition

458

(1)

Banquet Beverages---Tips for Reducing Costs but Not Quality

459

(1)

Market Your New Bar---Profit-Boosting Tips

460

(1)

Tips for Streamlining Your Bar Par Procedures

461

(1)

Encourage Bartenders to Do More Than Serve

462

(1)

Surprise Your Customers with New Ideas on a Regular Basis

462

(2)

Streamline Bar Layout

464

(2)

Sales Are Slumping, Trade Is Dwindling---What Do You Do Next?

466

(1)

Top Ten Tips for Increasing Tips

467

(2)

Additional Bar Equipment That Will Help Reduce Costs

469

(2)

Essential Cost-Cutting and Time-Saving Forms

Forms Table of Contents

471

Glossary of Terms

State Restaurant Associations

Trade Publications and Journals

Index

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The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative And Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

Summary

Table of Contents

Supplemental Materials

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The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative And Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

Summary

Table of Contents

Supplemental Materials

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