1. Vendor Support: It is important for you and your vendors to ensure the specifications of all of the products that fit your concept. The vendor can assist you in adjusting specs to gain better costs without giving up anything on the quality side.
Mario Villegas Seattle -Today’s weather issues, transportation costs, and the continuing rise in the suppliers’ costs of doing business are precipitating increased costs of raw products to restaurants. It is now even more important to be more efficient with one’s food costs. There is not much margin for error or guesswork in the major item on one’s operating statement. I find it interesting that, over all of the years of doing food costing and with all of the tools I’ve used or seen being used, that controlling food costs boils down to just a few small pointers: 1. Vendor Support: It is important for you and your vendors to ensure the specifications of all of the products that fit your concept. The vendor can assist you in adjusting specs to gain better costs without giving up anything on the quality side.
0 Comments
Mario Villegas Seattle - In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are some of the more important common missteps new owners make in areas that play a big role in how well a new restaurant is likely to do. Mario Villegas Seattle - Music, lighting, and decor play a vital role in setting the overall tone and feel of a restaurant. In some cases, it’s attention to detail that really sets a restaurant apart from the competition and keeps customers coming back. It all comes down to the “if a tree falls in the forest” theory. If you have the best food in town, but you have poor lighting, outdated decor, and music that’s reminiscent of your last trip to the dentist’s office, are people really going to want to eat there? Here are some tips on choosing the right music, lighting, and decor for your restaurant: Mario Villegas - Few things strike fear in the heart of a restaurateur more than the sudden, unexpected appearance of a health inspector. Rather than fear a health inspection, however, operators should view the inspectors' inevitable visits as a tool to keep their restaurants clean at all times. Unsanitary conditions result in unsanitary food, which can threaten the very existence of a restaurant. One infection, outbreak, cockroach on the potato skin, and you could be finished. This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation. |
Mario Villegas
Mario Villegas Seattle is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line. Archives
April 2016
Categories
All
Mario Villegas Seattle - Social Media Accounts
Mario Villegas - Facebook Mario Villegas - Twitter Mario Villegas - Slideshare Mario Villegas - CrunchBase |