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    HITEC DUBAI

    Hospitality Industry Technology Exposition & Conference

    December 5–6, 2018
    Dubai, UAE

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    Hospitality Industry Technology Exposition & Conference

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    Hospitality Industry Technology Exposition & Conference

    Minneapolis Convention Center

    June 17-20, 2019

Why Restaurant Systems Are Important

The Restaurant Expert 1 November 2018
I’m the systems guy, and along with teaching systems, I teach why restaurant systems are important. Every restaurant owner, no matter how much they’re making or not making, is looking for ways to lower food and labor cost and to hold their employees/managers accountable.

How to Charge for Free Food in a Restaurant

The Restaurant Expert 25 October 2018
Have you ever wondered how how to charge for free food in a restaurant? Do you offer something for free in your restaurant? For example, chips and salsa? Or bread and butter? Or even condiments? Any product that leaves your shelves that you don’t get money for still affects your food cost. Watch this video for a full explanation of how to charge for free food in a restaurant.

Why Restaurant Systems Fail

The Restaurant Expert 18 October 2018
I meet so many restaurant owners who really want to make systems work in their restaurant, yet I see failure with systems all the time. So, how can a restaurant systems guy admit that sometimes restaurant systems fail? Because I know why restaurant systems fail and it has nothing to do with the systems.

Is Paper Cost Part of Recipe Cost

The Restaurant Expert 11 October 2018
Paper cost is a real restaurant cost. Have you ever wondered if the cost of your paper products belong in a recipe costing card? After all, if it could be part of the recipe and its presentation, shouldn’t it? First, I get asked this question all the time, especially when I’m teaching a session on recipe costing cards.

Don't Mix Labor Cost Controls and Food Cost Controls

The Restaurant Expert 4 October 2018
Labor cost controls are an essential part of a healthy profit margin for your restaurant. To do this, have you ever heard that you should put labor cost into your recipe costing card? Do you add labor cost to your recipe costing cards? Watch this video for a different approach to labor cost controls and why it is better for your restaurant.

A 55 Restaurant Prime Cost Percentage is Possible

The Restaurant Expert 27 September 2018
The core of our work is to get restaurant owners to a 55 percent restaurant prime cost. As a refresher, the restaurant prime cost percentage consists of the two main controllable costs in your business: cost of goods sold (COGS) and total labor cost (payroll expense). Why 55 percent? Because it leaves you with 45 percent of your sales to cover your operating expenses and still have room for profit.

How Restaurant Industry Software Cuts Food Cost

The Restaurant Expert 20 September 2018
What can restaurant industry software do to help you reduce your food cost? I used to be a spreadsheet geek, and I think that’s what made creating a specialized restaurant industry software for independent operators so much fun – there’s no need to be a spreadsheet geek! Now you can use software to document and automate your restaurant systems. This puts controls in place that allow you to make adjustments to save money and it saves you time so you can focus on other ways to save in the restaurant.

Two Restaurant Business Myths Busted

The Restaurant Expert 13 September 2018
Has your gut instinct ever told you what your chef is telling you about food cost isn’t right? How about a general manager guessing what menu items should cost based on a formula? There are many restaurant business myths in the restaurant industry when it comes to figuring out food cost. Watch this video to learn two that drive me crazy and how I bust those food costing myths.

Why Are Recipe Costing Cards Important?

The Restaurant Expert 6 September 2018
Ever wonder why are recipe costing cards important? Why you have to do them? After all, you generally know what your protein costs. You generally know what the rice costs. You think you can price these things because you have it all stored in your head. Well, let me tell you, if you generally know what things cost, you generally aren’t making any money. You’re not dealing with dollars here – you’re dealing with pennies, and you have to make every penny count. In this video I explain why recipe costing cards are important.

How to Find Your Actual Food Cost

The Restaurant Expert 30 August 2018
Actual food cost is an important number to know because it’s one of the numbers you need to know to find your target food cost. In the most basic terms, food cost represents how much food left your shelves divided by the amount of gross food sales you did for that period, before discounts are removed and not including sales taxes.

Reduce Food Cost 2-3% Overnight

The Restaurant Expert 16 August 2018
How would you like to reduce food cost 2-3 points overnight? How would you like to overcome rising food prices in seconds? Watch this video to learn how to reduce your food cost virtually overnight.
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Basic COGS Calculation

The Restaurant Expert 26 July 2018
Have you ever wondered what the actual cost of goods sold calculation is for your restaurant? It may be the most important calculation you make in your restaurant. Read further or watch the video to learn why this is true and what the basic cost of goods sold formula is for restaurants.
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How to Set Restaurant Menu Prices

The Restaurant Expert 4 May 2018
Have you ever wondered how to set restaurant menu prices? Have you ever heard the “three-time markup” or average recommendations? I go nuts when I hear those kinds of blanket suggestions. You’re not average! How do you know if your market can handle such a markup? Watch this video to learn how to set restaurant menu prices.

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