Do you remember, as a child, looking through a kaleidoscope and seeing all the various colors and designs? Every time you turned it, a new design would appear with a different color. Sometimes blue circles would appear; next it might be red squares, or a combination of both. You may have continued to turn it repeatedly to see if you could have your favorite color or design appear over and over again.
Providing Best Practices to the Food Service Industry
Oct 26, 2011 3:48:00 PM
Topics: loss prevention development
Sep 8, 2011 9:30:00 AM
Everyone in the food service industry is familiar with a “spork.” Perhaps you know it as a “foon.” It’s that inventive little utensil which is a combination of a spoon and a fork. An efficient and cost-saving invention that has been around since at least the eighteen hundreds (I won’t go into all the things I know about the Spork’s history because that would sound ‘geeky.’).
Aug 17, 2011 9:30:00 AM
Restaurants present a challenging environment with regards to loss prevention. With so many different concerns, building a comprehensive loss prevention program can feel like a daunting and time-consuming process. The critical balance is to create a program that is both comprehensive and cost-effective. The good news is that finding that balance is not only possible, but is actually easier than you might think.
Jul 18, 2011 10:00:00 AM
When we think about food costs, we should think of them from two different areas; Base Food costs and Opportunity Costs. Collectively, they make up our total food costs, which is the key factor in determining the profitability of any food service location. But one of these areas can provide you with the greater “opportunity” to reduce your costs and improve your overall profitability.
Jul 14, 2011 11:30:00 AM
Summer is in full swing here in the Northeast. One now gets to experience the great restaurants across New England that are often closed during our winter months. The food, the atmosphere and the people are what make these summertime eateries unique, but so aren’t the challenges to the owners and operators during this season.