Food Cost Wizards

Information

Let's discuss food cost tips and ideas.

Website: http://foodcostcontrol.blogspot.com
Members: 58
Created By: Joe Dunbar-Food Cost Control
Latest Activity: 10 hours ago

Discussions

How are you controlling food costs through this difficult time
1 Reply

I am the corporate Exec for a Great company in Philadelphia & During these times we are so focused on the cost of ever single item that walks through the door. What is everyone doing to ensure ... more

Started by Brian Duffy. Last reply by Joe Dunbar-Food Cost Control 18 hours ago.

Search for food cost info on Second Life

I went Inworld searching for food resources. Initial searches found Phil's Market and the Kitchen Korner. Moved on to check out groups and I was pleasantly surprised to see the ACF has a presence. ... more

Started by Joe Dunbar-Food Cost Control Jun 10

Newcomer Expectations

If your expertise is in site selection, construction, advertizing and promotion or any other non-accounting function, the benefit of creating a comprehensive database of all your vendors, storage a... more

Started by Joe Dunbar-Food Cost Control May 31

Comment Wall (4 comments)

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4 Comments

Comment by Joe Dunbar-Food Cost Control 14 hours ago: I like your style Ian. My brother Paul is the Exec Chef in a resort hotel. The transient guests love burgers. Paul improved the quality of meat and bun and upped the menu prices. He simplified the burger add on options. So far, the guests have totally bought in to the improved quality. Sales per cover are way up.

Comment by Ian Kille 19 hours ago: In addition to the previous comment I would like to add that we are focusing on customer service not cutting it. Don't skimp on what the customer is going to notice most. Positive, happy people who enjoy taking care of people.

Comment by Ian Kille 19 hours ago: I am the corp chef for a small company (20 stores). We have been able to increase sales and make a profit even though there are rest. closing all around us. We have a great purchasing director and we work together to cut cost. Instead of raising prices on existing menu items we are introducing new ones with a greater perceived value and charging more. We are also attacking our largest sellers and seeing if we can source the same ingredients for less expensive.
It never stops.