There are 5 ways to improve your bottom line. Effective recipe costing is one way to do it. Recipe costing and menu pricing are two very important things to keep track of. Over portioning menu items is another important thing as well. Inventory management and wasted ingredients are ways to improve your bottom line as well.

Key Takeaways:

• Maintaining a healthy bottom line in your restaurant is integral to your survival and success.
• Maintaining a balanced budget requires constant monitoring and review.
• Over-portioning can contribute to significant potential revenue loss in your restaurant.

“Maintaining a healthy bottom line in your restaurant is integral to your survival and success.”

http://www.restaurant-hospitality.com/back-house/5-ways-improve-your-bottom-line

Bar operators are responding to the clean label movement by offering simpler, and more natural beverages. It’s interesting to see that bars are cleaning up their act by offering better and better things to people. There are even more organic vodkas being made with the freshest ingredients. This is a really amazing change.

Key Takeaways:

• Customer concern about what goes into cocktails “is more and more apparent every year,”
• The quality of mixers “is definitely an important part” of cocktail programs today, Wainwright says.
• Wainwright foresees a day not far off when natural flavors and improved products will become more widely used in cocktails. In fact, he sees it already happening.

“Operators who meet consumer demands for transparency and quality ingredients stand to reap a significant marketing reward.”

http://www.nrn.com/naturally-inspiring/natural-flavors-meet-clean-beverage-demands