Tuesday, February 19, 2013

Restaurant Start Up - The Menu

The bottom line in determining what portion size to serve is to "serve the largest portion feasible, but charge accordingly. It is far better to serve too much food than too little. Perceived value is the key to determining the relationship between price and portion size.

The crucial element that must be reinforced is that every menu item, entrees, side dishes, and some desserts must be a specific weight and size. Portion controlling is the basis for the restaurant's entire cost control program; its importance cannot be overstated.

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Tuesday, February 12, 2013

Delegate With Caution

When you delegate new responsibilities to members of your staff you will have to deal with the question, "what's in it for me." It is only fair to reflect someone's increased contributions to your profitability on their check. If you don't give for what you get, you will not find many volunteers to take on additional duties.

Don't view delegation as increasing costs. Rather, view it as a way to free yourself to identify more ways to increase revenues. Even if delegation does nothing but give you more free time to have a life, any additional costs will be offset by your own increase in productivity.

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