Restaurant Owners, Operators, Managers: 5 Ways to Lower Food Costs
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- Опубліковано 30 чер 2024
- ►WATCH THIS VIDEO ON OUR WEBSITE:
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Food costs are out of control! Today, I’m sharing 5 ways to lower your food costs (or keep them in check) in this ridiculous inflationary period were having.
Watch the video I mentioned today on Understanding Restaurant Financials here:
www.TheRestaurantBoss.com/how-to-manage-restaurant-understanding-most-important-numbers
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Catch up on our How to Manage a Restaurant series here:
Video 1 ► How to Manage a Restaurant: The Basics • How to Manage a Restau...
Video 2 ► How to Manage a Restaurant: Develop Your Team
• How To Manage a Restau...
Video 3 ► How to Manage a Restaurant: Create Systems
• How To Manage a Restau...
Video 4 ► How to Manage a Restaurant: What Your Day SHOULD Look Like
• How to Manage a Restau...
Video 5 ► How to Manage a Restaurant: Understanding the Most Important Numbers
• How to Manage a Restau...
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Hi, I am Ryan Gromfin. Welcome to my UA-cam channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
I want you to have the restaurant of your dreams, so I post weekly training tips for restaurants and bars of all kinds - fast food, QSR, dine-in, fine dining, food trucks, sports bars, and more. Tips range from controlling food cost and lowering labor costs to restaurant specific marketing and management.
Please check it out and grab the free tools on my website.
If you enjoy the channel make sure you hit subscribe or click the bell so that you are always notified when I release a new video.
How are you controlling food costs in this crazy economy?
Nice! One of the first to comment. Just wanted to say thank you for what you do and great job with providing info. My family owns 4 mom and pop restaurants. We call one a steakhouse, another a tavern, the original is just our main name which I'm not going to say, and the 4th is our original restaurant's name combined with my uncle's original restaurant name because that one we did together with my uncle.
I'm almost 37, and I've been working in one of the restaurants my entire life. Heh, I remember washing dishes when I was just 9 years old!
Because of my experience, a lot of what you say I already know, but at the same time, the way you word things combined with your perspective often expands my knowledge of what I already knew.
I don't have to tell you what a difficult and trying experience it is to run a restaurant... So any help I can get is very much appreciated. So again, thank you and keep up the awesome work!
That's a great history Dave! So happy you're here and finding value from the videos.
Thanks for sharing
It's very important for me
NO DOUGTH . YOU ARE THE RESTAURANT MASTER GURU @@@@@
Thanks Abel!
Dawn - Team TRB
Thanks for the video and I would like to ask how portioning effect the food cost ?
Great question. Food cost is your food purchases divided by your food sales so portioning doesn't really play a part in this PER SE. If you're over portioning, you'll be buying more food so your food cost will go up (or down if you're under portioning). It obviously also has a huge impact on your plate costs as well. -Dawn, Team TRB
for tha algo. Respect
Best regards from Egypt ❤️❤️
Thank you for tuning in!!
-Dawn, Team TRB
How do I join the restaurant Boss membership? Am interested
You can sign up here: www.therestaurantboss.com/membership. We'd love to have you on board with us!
Dawn - Team TRB
Also due to railroad strikes
why you keep beard rayn
The show was PRESS YOUR LUCK.
I love your channel!! One note though, we had higher inflation in 1977 and also in 1982.
Can you come to our restaurant and mentor me and help the owner and us to save our restaurant?
Make coleslaw with whole milk yogurt. It is stable in a Fridge for several days. Massively cuts labor cost. Use a machine, shred up carrots, onions, cabbage.
Then cut your menu to no more than ten things.......and make them amazing.
Reduces spoilage.
Most restaurants make a bunch of things, and none are very good. They have to stock tons of food for this variety and they pay big refrigeration and spoilage costs.
Make it simple, and cheap, and figure out premade things that are better after a couple days in the fridge, like a good coleslaw
man! just talk on topic..dont waste time