Taking into consideration the cost of the food you eat is crucial to understanding how much money you spend on it. For businesses however, this is even more important and vital, as it can determine the amount of revenue they are bringing in, given that they are restaurants. In doing so, often times measuring actual food costs as opposed to theoretical food costs can grant a better understanding of the process it takes to cook and serve the food, and may ultimately save many restaurant-owners a great deal of money when implementing it.

Key Takeaways:

• the most useful reports a back office can generate is the Actual vs. Theoretical food cost report.
• The Theoretical food cost report is calculated by taking the prices paid for each ingredient x Amount of each ingredient in each recipe x Menu Mix (how many of each recipe was sold). The Actual is calculated by taking the beginning of week inventory values + Additional inventory purchases – End of week inventory values = your actual food cost
• The next goal is to use available reporting tools to find and eliminate the source(s) of the excess cost. The restaurant software helps by bringing the entire enterprise more operational discipline and efficiency while seriously impacting your bottom line food and labor cost savings by 2-5% or more.

“Restaurant management software has many benefits, but one of the most useful reports your back office solution can generate is the Actual vs. Theoretical food cost report.”

http://nrn.com/back-office-solutions/hidden-food-costs-are-killing-your-profits

If you’ve got a license you’ve probably been to a drive-thru, and if you’re a Millennial you’ve probably been going to them since you were a kid! That’s a lot of time for those fast food franchises to hone their craft, and this restaurant owner has taken the time to study what makes the drive-thru so functional and what keeps us coming back.

Key Takeaways:

• Nearly a third of Millennials ages 18 to 24 choose through the drive-thru at restaurants because “they don’t feel like dealing with people”.
• 83 percent of consumers have purchased a meal or snack at a restaurant drive-thru in the past year.
• A popular restaurant Frisch’s has new breakfast burritos to give busy families a fresh way to eat on the go.

“Frisch’s said drive-thru transactions in its Indiana, Kentucky and Ohio restaurants have increased for the past five years, and now account for 30 percent of company revenue.”

http://nrn.com/quick-service/frisch-s-survey-reveals-drive-thru-trends

The local sand which restaurant are very focused on making all the products being sold the bestest around the city. They never used any ingredients that are not considered the freshest nor the most carefully chosen and grown ingredients from the best farms in their area. They are also charging very decent prices from 9 – 10 $ for a sand which but made to its perfection with ingredients that you can tell are grown and chosen with love. These restaurant owners who enjoy making their customers smile with satisfaction with the best made food are changing how food should always be made. Thumbs up Mario!

Key Takeaways:

• The food cost percentage we absorb is the highest in the industry, which translates to great value for our guests, since they’re getting the very best quality at an affordable price.
• That was one of our founding filters that we still live by.
• I think a key point, though, is that just being locally sourced doesn’t automatically mean good tasting.

“until recently, it wouldn’t be considered an entrée salad unless it included chicken, steak or fish on top of it.”

http://nrn.com/food-trends/mendocino-farms-ceo-talks-sustainable-food-philosophy

Amidst the rising prices of lobster, chefs are creatively working to combat the effects of high demand. Lobster meals are now coming to the table with a little less lobster, and more of other special ingredients to make up for its shrinking portions. Restaurants have now begun to substitute Maine lobsters with spiny lobsters, although high demand is now raising their prices as well.

Key Takeaways:

• Increasing demand for lobster recently, has caused a shortage in supply, causing inflated wholesale prices to surge, for restauranteurs who desire to include this delicacy on their menus.
• Getting creative with smaller portion size recipes, that include lobster in its ingredients, has become an important strategy for Chefs, and Restaurant owners trying to offer it to their patrons.
• Whether getting creative with portion control, raising prices on menus accordingly, or sourcing different kinds of the delicious crustacean, Chefs everywhere are trying to give patrons the lobster they love.

“While production of Maine lobster has risen this year, so too has demand, resulting in higher prices.”

http://nrn.com/seafood-trends/chefs-work-around-rising-lobster-prices

Social media gives businesses a wonderful opportunity to reach new customers. This article focuses on Facebook and gives tips and tricks to restaurant owners on how to improve their social media marketing plan to really get the most for their money. It details what works and what doesn’t in this ever evolving world of social media.

Key Takeaways:

• Once you’ve established your meaning and position in a crowded market, the ability communicate becomes MUCH easier.
• Reaching current and future customers through Facebook can happen through two separate, yet connected routes – creating a business page, and Facebook advertising.
• Restaurant marketing through Facebook isn’t anything like traditional media. It’s a conduit for conversation, interaction, and caring for your customers.

“Once you’ve established your meaning and position in a crowded market, the ability communicate becomes MUCH easier. You not only know what you represent, but also the type of customer that would most likely visit your restaurant.”

http://www.foodservice.com/articles/show.cfm?contentid=103844