One of the first major cost control points for food cost is food purchasing. What and how much to order, information from the sales mix as well as anticipated business levels and current inventory all contribute to the successful outcome of food purchasing for any business. It’s often like trying to hit a target that has several different parts that often seem to be moving in different directions all at the same time!

Understanding purchasing and applying straightforward approaches to it helps gain organization and, in turn, control over current inventory levels as well as the quantities to be ordered.

In restaurants, food sales are the primary service of the business where beverage service is an add on to engage and enhance the dining experience. A pub on the other hand is more about the sale of beverages than food. 

However, irrespective of the beverage service you provide, you will become known for your food and food service. After all, a pint of beer is pretty much the same from one pub to the next, but poorly served food and poor menu choices can sink your pub business quickly.

To prevent that from happening, here’s what you need to know before opening up a pub:

Some reports have placed the turnover rate for restaurant managers at over 45 percent. A shocking ratio for any industry. Taking a step back to the interview process is one of the keys to help select a closer fit and reduce turnover.

If you think about it; we actively target our customers, why not target our employees as well? Here are six essential interview questions to ask your next hospitality manager. 

Have you thought about your beverage menu lately? Sure, it might not be as prominent as your food menu, but it’s just as important and contributes to your sales.  The beverage side of your hospitality business has many challenges and opportunities to make your venue more profitable.

Sales growth and profitability are two pieces of the puzzle. To design your beverage menu to achieve this requires a concerted effort to control costs and enhance sales. Here are some tips to help you do both.

For many reasons, profit can slowly disappear in our F&B establishments, a big reason for that can be hidden in the food cost. Consider what food cost is made up of - we buy food, we store it, change it with a recipe and in turn, sell it on to our customers.

Ingredients for the dishes we produce can take a complicated route though our establishments before being served to our customers, and sometimes we don’t realize it!

So, what can we do to change, or lower food cost? Here are 10 tips you can use to reduce your food costs.