DO NOT TRUST ANYONE!!! Who said that? It seems that this has
been the trend for many years in the foodservice industry. Buy from as many vendors as you can, this surely will keep them
honest. What do you benefit as a customer who buy’s
with this method, pricing? How about loyalty, service, consistent pricing
and help in your time of need. You will receive none of these benefits if
you purchase in this manner. In your business you enjoy a certain
level of loyalty from your customers and you benefit from that relationship
which helps your business thrive. That’s why you should extend that same
loyalty and partner with a broad line distributor and reap the benefits and
discounted services that they have to offer.
Read more.
Variables can be the deciding factor between a profit or
even maybe significant losses especially labor. The inappropriate use of
labor dollars can result in a huge loss or even the failure of your
establishment. There are several ways to use labor and be efficient and
maintain your budget costs. Some of the ways are through using labor
forecasting sheets and labor cost schedules. These are some of the tools
that Consult A Chef has created and used successfully in lots of hotels and
restaurants. Read more
Training is essential for the longevity of your operation.
The focus on training should be the number one goal for every foodservice
establishment. In order for training to be effective it has to start from
the top of your organization and carry on to every employee. Top level
management must create a culture and organized system for training which
outlines the steps for success.
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The process of recruiting and hiring potential candidates
for employment requires organization and attention to detail. Finding the
right people to represent you in your business, needs to be more than supply
and demand of labor.
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