Immediately Effective Tips & Tactics – Tips 41-50
June 22, 2009 by Jonathan Munsell
Filed under Restaurant Financial Management
This is the 6th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz.
Included Categories:
1. Food Costs and Kitchen Management
2. Bar, Cellar and Beverages
3. Packaging, Paper and Consumables
4. Cleaning Costs
5. Labor Costs
6. General & Administrative
7. Utilities
8. Repairs and Maintenance
9. Event Management
10. Safety
11. Equipment and Smallwares
41. Rotate fryers and keep one for products that are heavy on the oil e.g. crumbed food. Even with filtering, this will deteriorate faster but it is common to have one changed more often than all of them.
42. Only purchase what’s needed for the week — in general large orders and ‘one-free for ten’ deals only benefit the salesperson’s commission — having large quantities of stock around leads to pilfering and extravagance and rarely cost saving.
43. Label purchase dates on boxes or cans that aren’t marked.
44. Investigate use of ‘day-dot’ type systems for marking age of food stuffs.
45. Have marker pens available and tied up near the store and walk-in cooler so items can be labeled easily and quickly.
46. Have dedicated scales in the delivery area so spot check of weights can be made.
47. Have probe thermometer and sterilizing material available in delivery area so delivery check can be made and non-conforming items immediately returned.
48. Have your policies on delivery inspection and return printed and laminated on the wall so there are no arguments with delivery people in a ‘hurry’.
49. Have your delivery times on a sign at the entrance to the delivery area — this will allow for calm receiving and checking of goods at your convenience, not at the convenience of the driver.
50. Have your delivery times printed on the delivery invoice or docket so there will be no misunderstanding about when they will be accepted.
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