Podcasts about food cost

The survival math behind Vancouver's independent restaurant scene — and why cheap food is never actually cheap. Phil and Kenny sit down with Robert Belcham — a 35-year Vancouver chef, restaurateur behind Campanolo, Monarch Burger, and Poppina Canteen, and board member of the Chef's Table Society of BC — for one of the most candid conversations about the business of food we've ever had on This Commerce Life. Robert pulls back the curtain on what it actually takes to keep a restaurant alive in one of Canada's most expensive cities: the unforgiving margins, the perception-of-value trap that operators fall into, why independent restaurants are chronically underpricing themselves, and what it would take for the whole industry to collectively raise prices and survive.   Check out: https://chefstablesociety.com/  

Un menu non è solo un elenco di piatti, ma uno strumento che può influenzare la percezione del cliente, proteggere i margini e migliorare la reputazione del tuo hotel/ristorante, scopri:come progettare un menu con l'obiettivo di emozionare il cliente senza perdere controllo sui numeri;come valorizzare identità, territorio e storytelling peraumentare il valore percepito dei piatti;come ridurre gli sprechi e contenere il food cost attraverso una composizione più intelligente del menu;come trasformare il menu in uno strumento concreto per migliorare esperienza, recensioni e reputazione;quali sono gli errori più comuni che rendono il menu banale, dispersivo e insostenibile dal punto di vista economico.

Advice can sound logical and insightful and still be bad unusable talk. Real-world food truck training in about 10 minutes. Profit, pricing, food cost, speed of service, marketing, events, and smart systems—no hype, just what works.Enjoyed this episode? First Hit Follow on Spotify so you never miss a new one: https://bit.ly/3LkAF4w Then go to https://nsfva.org/join/ and become a member today!

Sibusiso Mboto, Advocacy Coordinator at the Pietermaritzburg Economic Justice and Dignity Group, speaks to John Maytham about the latest increases in paraffin and gas prices, including a 44 cents per litre hike in illuminating paraffin and a R1.06 per kilogram rise in gas, and what this means for low-income households. The conversation focuses on how rising energy costs are driving up the cost of preparing food, placing additional strain on already tight budgets, and deepening food insecurity as families are forced to make difficult trade-offs between basic necessities. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Most operators think they're managing food costs. Ronald Cardwell thinks they're just guessing.As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you're not measuring it, you're losing money.In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity - with strategy, not habit.If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention.To learn more about Restaurant Technologies and their management systems, visit rti-inc.com._________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com

A survey by a nonprofit organization has shown that 76pctof needy young people in Japan saw an increase in their monthly food expenditure compared with last year amid the ongoing inflation.

December is supposed to save your year, but for a lot of bars it quietly becomes the month with the biggest waste bill.You're packed, bottles are flying, the kitchen is slammed, and somehow the money left over never matches how hard you worked.In this episode, we walk through a simple 48-hour December bar waste audit that shows you exactly how much you're losing to over-pouring, spoilage, shrinkage, and messy inventory.You'll hear how to match what actually left the shelves with your food cost and pour cost, spot red flags in prep and ordering, and tighten things up without slowing service or becoming the “bad guy” on shift.The goal is simple: actually keep the extra December profit instead of watching it disappear into the trash, the sink, and the write-offs.

Checkpoint producer Johnny Sutherland spoke to Lisa Owen about the hefty cost of living remote.

Hey Smarties! “Make Me Smart” will be back with new episodes Sept. 9. In the meantime, we're sharing an episode from the latest season of “Million Bazillion.” Hosts Bridget and Ryan dive into why organic food tends to cost more than non-organic with the help of Marketplace reporter Stephanie Hughes. Whether you're a kid or grown-up, if you're curious about the prices we pay at the grocery store, there's something in this episode for you.

Hey Smarties! “Make Me Smart” will be back with new episodes Sept. 9. In the meantime, we're sharing an episode from the latest season of “Million Bazillion.” Hosts Bridget and Ryan dive into why organic food tends to cost more than non-organic with the help of Marketplace reporter Stephanie Hughes. Whether you're a kid or grown-up, if you're curious about the prices we pay at the grocery store, there's something in this episode for you.

Send us a message!In this episode we will be covering Facebook Live Questions 7/28-8/3/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!MNT Flash Cards: https://quizlet.com/1058186317/medical-nutrition-therapy-for-various-disease-states-flash-cards/?i=6njfyl&x=1jqtGet the free RD Exam Prep Masterclass here. Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

Too many restaurants obsess over food cost—but profit is what really matters. In this episode, Roger breaks down the food cost fallacy, how to calculate your true cost, and what to do instead to boost your bottom line. From portion control and inventory to menu redesign and training, this is a must-listen for every restaurant owner. Run a Smarter, More Profitable Restaurant. Discover the proven systems that drive sales, train staff, and maximize your margins. Inside the Restaurant Academy, you'll get step-by-step tools to master your finances and multiply your revenue—plus unlimited staff access.

Listener Cecilia wrote in to ask: “Why does organic food cost more than non organic food?” And she's right! Certified organic foods do usually cost more than other options. Bridget and Ryan dive into the question with the help of Stephanie Hughes, Marketplace's reporter on the organic farming beat. Ryan's inspired to try his own hand at organic farming ... but will his crops be able to survive an attack of horn worms, a stampede of chickens and a dustbowl to turn a profit at the farmer's market?After you listen to this episode, be sure to check out our website. We've got conversation starters and tips!This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

Listener Cecilia wrote in to ask: “Why does organic food cost more than non organic food?” And she's right! Certified organic foods do usually cost more than other options. Bridget and Ryan dive into the question with the help of Stephanie Hughes, Marketplace's reporter on the organic farming beat. Ryan's inspired to try his own hand at organic farming ... but will his crops be able to survive an attack of horn worms, a stampede of chickens and a dustbowl to turn a profit at the farmer's market?After you listen to this episode, be sure to check out our website. We've got conversation starters and tips!This episode is sponsored by Greenlight. Sign up for Greenlight today at greenlight.com/million.

Stephen Covey says one of the best ways to master a subject is to start teaching it when you first learn. The problem is what if the "teacher" really has not learned the subject in depth enough to know if the advice is viable especially for a food business? We have SPACE for you at the National Street Food Vendors Association! Support, Promotion, Advocacy, Community, Education all on one site. ⁠https://nsfva.org/⁠ Get on my schedule for a free no obligation call. Talk to a real food truck owner with decades of experience.  ⁠https://bit.ly/Bill-Moore⁠Love what we do on the podcast? Show one time support here: ⁠https://bit.ly/Podcast-Support⁠

https://www.youtube.com/watch?v=jR1hMlmuFNA&t=1sToday, we're highlighting Josh's appearance on a standout episode of Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and the evolving world of restaurant tech. From menu engineering to system integration, the conversation dives deep into the real-world challenges restaurant owners face—including the lessons that only come through failure. Josh also speaks candidly about the value of mentorship and offers actionable advice for aspiring restaurateurs—focusing on what truly drives success: profitability, innovation, and the ability to adapt in a fast-changing industry.Links and resources

#413 - Hour 4: Food Cost How Much? + What is ONE Thing Money Can't Buy... full 1368 Wed, 05 Mar 2025 17:50:46 +0000 JHcO0Mngk6yin4dCGosxFzcmSqKd4rbn music PXY Mornings with Moose and Breezy music #413 - Hour 4: Food Cost How Much? + What is ONE Thing Money Can't Buy... Join Moose and Breezy as they discuss current trends, lifestyle and entertainment, and everything happening in Rochester. 2024 © 2021 Audacy, Inc. Music False https://player.ampe

Sarah Baker Hansen recently wrote an article for the Flat Water Free Press titled “As food costs rise, local restaurants — and diners who support them — adjust to paying more” At a time when we've seen a lot of restaurant closures, this article might just ring true with a lot of owners and diners. Coincidentally, just hours before we went in studio a noted local restaurant that was even featured on Food Network announced it was closing.  We talked about the article, the varied factors affecting restaurants, and more including a local spot serving soup dumplings.  Hang on to your fork and listen if you're hungry. !

Last year, a week's worth of groceries cost the average family of four eight percent more than in 2022. Food First N.L. CEO Josh Smee joined us in studio for more analysis.

Prime Minister Justin Trudeau announced that his government will bring in new restrictions on the number of temporary foreign workers in Canada. We ask our audience for their thoughts and what the impact will be for workers and businesses. Our guests are Richard Kurland, an immigration lawyer based in Vancouver; and Ian Tostenson, President of the BCRFA (BC Restaurant and Food Association). Then, as the price of gluten-free food soars, gluten-free educator and chef Janice Skoreyko offers tips for keeping kitchen costs down, and how to thrive in living gluten-free.

Find out the things that are important with your storage, and inventory in this episode. Everything matters in a restaurant, and these 2 things also contribute to your bottom line. Take a Listen.Contact Me at:yourlifeandrestaurant.com

For this special episode of my podcast, The Restaurant Prosperity Formula, I'm sharing some of the best tips from previous episodes, focusing on key areas such as food cost systems, leadership, and labor cost. This episode is dedicated to food cost. We'll explore how high food costs are often self-inflicted, provide a quick walkthrough on calculating food cost, delve into the concept of ideal food cost, and finish with some menu engineering basics. Whether you're a new listener or a long-time follower, this episode is packed with valuable insights. Let's get started!

In this episode of "Behind the Burner," we dive into the crucial aspect of restaurant management: food cost. Join us as we break down the essentials of calculating and managing food cost, and uncover the factors that influence it. We'll share practical strategies to reduce food costs, including bulk purchasing, minimizing waste, and menu engineering. Tune in for real-world examples and success stories that highlight the importance of effective food cost management in running a profitable restaurant.

Text Dr. Black your questions or comments.Plant-based diets are often perceived as being more expensive, but this is not necessarily true. Contrary to popular belief, plant-based meals don't have to drain our wallet. In this small byte episode, we'll talk about how to ditch the expensive junk in favor of affordable plant-based meals that will suit every budget.Here's what you'll learn in this episode:How to plan a weekly menu that maximizes value and minimizes wasteHow to navigate the grocery store with an eye towards savingsChoosing the best protein and produceand other helpful tips to keep the food bill down.I also give some examples of my favorite inexpensive plant-based meals. As a bonus, I'm including links to a few yummy recipes below.  Enjoy!From My Bowl Easy Vegan GranolaMinimalist Baker Sweet Potato Chickpea Buddha Bowl Cookie & Kate Pinto Posole Here's the journal article on the cost of a conventional diet vs. a low-fat vegan diet: Kahleova H, Sutton M, Maracine C, et al. Vegan diet and food costs among adults with overweight: a secondary analysis of a randomized clinical trial. JAMA Netw Open. 2023;6(9):e2332106. doi:10.1001/jamanetworkopen.2023.32106If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

In this Trestle Tactics, Aaron does a deep dive into his five key food cost management strategies that will help you be successful and really dial in on maximizing your food expenses and revenues in your senior living operation. --- Send in a voice message: https://podcasters.spotify.com/pod/show/tips-from-trestle/message Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

There's a little known and underutilized tool that can reduce a restaurant's food cost by potentially 3% or more. All that is required is for a restaurant to gather some simple data and take a little action. How would you like to reduce your food cost by simply gathering data? Does this sound too good to be true? I promise you, it's not. In this episode of my podcast, The Restaurant Prosperity Formula, I explain what kind of information you need to gather, where to get the information, what to do with it and what you can expect when you use it the way I explain. By the end of this lesson, you will be in a position to take action and put yourself down this path.

I am giving a series of Master Classes over the next 12 months. Topics range from catering to cash flow to food cost to events to service to hiring. For the next several podcasts you will get the condensed versions of those 2 hour classes. If you are interested in taking those classes register here: https://www.moorebetterperformance.com/store/p14/food-truck-master-class-series.html Today's episode is sponsored by Table Needs. How to Create a Successful Food Truck Business: Lessons from Restless Coffee's First Year. Check it out here: https://hubs.ly/Q0236TBC0 My Newest Book – Food Truck 201: Get Off the Truck! ⁠https://www.amazon.com/dp/B0B5F2ND5W⁠ Get on my schedule for a free no obligation call. ⁠https://calendly.com/bill_moore/fttg-introductory-coaching-call⁠ Check out the best Food Truck group on Facebook ⁠https://www.facebook.com/groups/FoodTruckTraining⁠ We have video training on our YouTube channel. ⁠https://www.youtube.com/c/foodvendorreality⁠ Support the pod with a monthly donation. ⁠https://anchor.fm/food-truck-training/support⁠ Or offer one time support here. ⁠https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html⁠ Intro Music: Just Breathing by NEFFEX ⁠https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://podcasters.spotify.com/pod/show/food-truck-training/support

Skippy tries his hand in a Brick & Mortar for the first time and Josh does a deep dive into Food Costs. It's a great episode and don't forget to comment with your questions!

Skippy tries his hand in a Brick & Mortar for the first time and Josh does a deep dive into Food Costs. It's a great episode and don't forget to comment with your questions!

As we begin 2024, the reality remains 6.8 million Canadians, including 1.8 million children live in food insecurity. How will 2024 most likely develop on the food cost, inflation, accusations of shrinkflation, accusations of profiteering by grocery chains and parliamentary involvement develop? Guest: Professor Sylvain Charlebois. Director: Agri Foods laboratory at Dalhousie University.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's podcast: How is the population of Israel reacting to the war with Hamas and is war with Hezbollah in southern Lebanon only a matter of time? As well, our guest has a two-part interview on her podcast with the mother and father of a 23 year old badly wounded Israeli hostage taken by Hamas. Guest: Ambassador Vivian Bercovici. Former Cdn Ambassador to Israel and publisher of The State of Tel Aviv on Substack. From Tel Aviv.   As we begin 2024, the reality remains 6.8 million Canadians, including 1.8 million children live in food insecurity. How will 2024 most likely develop on the food cost, inflation, accusations of shrinkflation, accusations of profiteering by grocery chains and parliamentary involvement develop? Guest: Professor Sylvain Charlebois. Director: Agri Foods laboratory at Dalhousie University.   So, where are we as far as our economic wellbeing is concerned on this first full weekend of 2024? Stock markets are showing signs of recovery and there are predictions of inflation falling along with BOC interest rates. But is that realistic or pie-in-the-sky peddling? Guest: Professor Eric Kam. Macroeconomics, Toronto Metropolitan University   On January 1, the carbon tax rose again. The Clean Fuel Regulation which began in July of last year is at approximately 25% of its impact by 2030 and the PBO told us on air the CFR will most directly hurt Canadians least able to afford the increased cost. What lies ahead, as well with gasoline, natural gas and diesel costs? Guest: Dan McTeague. President: Canadians for Affordable Energy   Justin Trudeau's challenged 'free' Christmas/new year vacation in Jamaica occupying a $9,300 nightly rental residence owned by a 'friend' of the Trudeau family. Planned intimidation of Jewish residents of Toronto, including arson. Guest: Lorrie Goldstein. Editor emeritus, Toronto Sun --------------------------------------------- Host/Content Producer – Roy Green Technical/Podcast Producer – Tom Craig Podcast Co-Producer – Matt Taylor If you enjoyed the podcast, tell a friend! For more of the Roy Green Show, subscribe to the podcast! https://globalnews.ca/roygreen/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is part one of a two part arc on controlling your top two expenses. First is food cost and second is labor cost. Today's episode is sponsored by Table Needs. How to Create a Successful Food Truck Business: Lessons from Restless Coffee's First Year. Check it out here: https://hubs.ly/Q0236TBC0 My Newest Book – Food Truck 201: Get Off the Truck! ⁠https://www.amazon.com/dp/B0B5F2ND5W⁠ Get on my schedule for a free no obligation call. ⁠https://calendly.com/bill_moore/fttg-introductory-coaching-call⁠ Check out the best Food Truck group on Facebook ⁠https://www.facebook.com/groups/FoodTruckTraining⁠ We have video training on our YouTube channel. ⁠https://www.youtube.com/c/foodvendorreality⁠ Support the pod with a monthly donation. ⁠https://anchor.fm/food-truck-training/support⁠ Or offer one time support here. ⁠https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html⁠ Intro Music: Just Breathing by NEFFEX ⁠https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg ⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/food-truck-training/support

Knowing your numbers is super duper important, but many of us don't. In this episode we discuss the importance of knowing your numbers and how food cost and COGS are calculated on a regular basis. For a downloadable food cost calculator spreadsheet, and a detailed step by step guide on calculating your costs in a juice bar, checkout Chef Ari's Juice Bar master class. Use code GNRADIO for $100 off: https://learn.goodnature.com/courses/chef-ari-juice-bar-course/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodnature-radio/message

FAIR WARNING: THIS EPISODE IS A MONSTER! I want to talk about a serious topic that most restaurant owners ignore: Food Costs. Yes, I know they are a pain in the ass to do. Costing out recipes is not fun. Well, some people do find them fun and those people are very rare! For the … Continue reading Episode 126 – How To Spot The Food Cost Thieves Stealing Your Profits →

Have you ever wondered why your bar's food and beverage costs are spiraling out of control? Brace yourself for an enlightening episode of the Bar Business Podcast, where we dissect Robert Petrie's list of 40 Thieves of Food Cost. Originally developed in 1972, this list remains a crucial tool in understanding the pitfalls of food and beverage service. We thoroughly examine areas that could be bleeding your profits dry - purchasing, receiving, storage, preparation, production, service, and sales. We also explore strategies to identify and eliminate costly mistakes in your operations, ensuring your Key Product Indicators (KPIs) always hit the mark.Hold tight as we delve into the critical aspect of food storage and inventory management. The episode highlights common drivers of increased costs, such as incorrect food placement, inappropriate storage conditions, and lax inventory. We emphasize the importance of maintaining organized storage and managing credits from suppliers effectively. As we tie up this insightful episode, we offer practical solutions to maximize profits and efficiency in your bar's kitchen. From implementing a POS system to forecasting food sales accurately, standardizing recipes, and maintaining a waste log - we leave no stone unturned. Not just that, we emphasize the significance of menu engineering, managing unrecorded sales, and smart utilization of overproduced items. So if you're determined to operate a more profitable bar business, this episode is your goldmine of information. Tune in for an episode packed with value and actionable tips to keep your food costs in check and your profits soaring!######Welcome to the Bar Business Podcast, where we're dedicated to helping bar owners achieve success without sacrificing their valuable time. In today's fast-paced hospitality industry, the old ways of running a bar no longer cut it. That's why we're here to guide you towards establishing the right mindset, concept, and culture for success. Chris Schneider draws on over twenty years of industry experience to deliver valuable insights every week. From creating a standout menu and designing a stunning bar, to crafting effective marketing strategies and implementing HR best practices, we cover it all. Join us on the path to success and take the first step towards building a thriving bar business.Looking to elevate your bar business to new heights? Don't miss out on my book, 'How to Make Top-Shelf Profits in the Bar Business'! Discover proven strategies and practical tips to transform your bar into a thriving success. Get your copy today on Amazon: Purchase Here. For more information on how to spend less time working in your bar and more time working on your bar:The Bar Business Podcast WebsiteSchedule a Strategy SessionBar Business Nation Facebook Group...

Wednesday, September 6th — In this episode we talk about: Doug's upcoming 100K and new training strategy Weather report: Robot prints and cooks vegan burgers, M&S recalls "plant-based" wrap with egg in it, company that makes Ozempic is now Europe's most valuable, Britons are trying to eat less meat She Doesn't Want to Eat Her Co-Worker's Vegan Birthday Cake. Was She a Jerk? https://twistedsifter.com/2023/09/she-made-a-big-scene-out-of-it-and-started-crying-she-doesnt-want-a-slice-of-her-co-workers-vegan-birthday-cake-was-she-a-jerk/) Time to Challenge the Price Barrier Concept (https://vegconomist.com/studies-and-numbers/price-barrier-vegan-diet-saves-500-per-year/) Vegan Diet Lowers Food Cost by 16% for Overweight Adults, Study Suggests (https://vegnews.com/vegan-news/vegan-diet-lowers-costs-study) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

I am sure you've been told you need to calculate your food cost. Heck, you've probably heard from several experts that your food cost target is a 34% food cost, or that you're supposed to mark up each of your food items on your menu 3 times. Well, neither of these methods are correct. Flush them from your mind because they are total BS. In this episode of The Restaurant Prosperity Formula, I will explain why those approaches are wrong and why it's important to know your food cost. I'll also explain what you should be doing to calculate your food cost, including the three food cost calculations you must know to control your food cost: budgeted food cost, actual food cost and ideal food cost. You'll learn how comparing all three of these numbers will allow you, for the first time in your restaurant life, to gain valuable insights into your menu that will allow you to virtually unlock your profit potential. Listen now to unlock your restaurant's profits with the three food cost calculations.

I see the question "how do I determine food cost" a dozen times a week. Sadly someone attempting to be helpful will say "three times cost". That is a 33% food cost and has not been a serious restaurant goal since 1980. It is time to bury this zombie advice. My Newest Book – Food Truck 201: Get Off the Truck! ⁠https://www.amazon.com/dp/B0B5F2ND5W⁠   Get on my schedule for a free no obligation call. ⁠https://calendly.com/bill_moore/fttg-introductory-coaching-call⁠   Check out the best Food Truck group on Facebook ⁠https://www.facebook.com/groups/FoodTruckTraining⁠     Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. ⁠https://www.moorebetterperformance.com/food-truck-101.html⁠   For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. ⁠https://www.amazon.com/gp/product/1697684467⁠ We have video training on our YouTube channel. ⁠https://www.youtube.com/c/foodvendorreality⁠    Support the pod with a monthly donation. ⁠https://anchor.fm/food-truck-training/support⁠ Or offer one time support here. ⁠https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html⁠   Intro Music: Just Breathing by NEFFEX ⁠https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg ⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/food-truck-training/support

Natural changes and forced economic and lifestyle shifts as three cycles come together. Global events signal the change. Rex Bear from the LeakProject and David DuByne from ADAPT 2030. Thank You for Visiting my Sponsors: Free Sustainability Course from The Grow Network ADAPT 2030 (PATREON) 25 Year Shelf Life Storable Foods Hemplucid> True Leaf Market Heirloom and Organic Seeds ADAPT 2030 AMAZON SHOP  

It doesn't matter if you're brand new to the restaurant business or you're a seasoned veteran, food cost challenges will plague you. From regular price increases on a variety of products to natural disasters that drive prices up on commodities like chicken and oranges. Here's the deal, though. You can count on the prices you're paying for food to fluctuate and to increase dramatically without much warning. That's a given and it's out of your control. In this episode of my podcast, The Restaurant Prosperity Formula, I am talking about what you can control. Most restaurants operate 7-9% above their ideal food cost and, in most cases, it's due to a lack of systems and a lack of leadership. Listen in for the full explanation along with the kitchen systems you can use to lower your restaurant food cost and lead your restaurant success.

The start of a new year is always a good time for restaurants to evaluate and update menus for profitability. But, as you'll hear in this episode, given inflation and rising overhead costs, it's best to build this task into your regular workflow, helping ensure your menu consistently meets expectations and desired margins. Menu management is one of Josh's favorite parts of the job. In this episode, he draws from his years of hands-on experience consulting with restaurant operators to share key takeaways. With more and more operators working IN their restaurants lately, it's important to remember to set aside adequate time to work ON your business.For more factors to consider when adjusting menu prices in 2023, check out Luke's article "New Year, New Menu Prices."And for more about restaurant menus, marketing, and profitable strategies for your restaurant check out our blog.

Food cost is one of two of the largest expenses a food truck business will need to handle. This week we talk about the details of controlling that expense. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

Food cost is one of two of the largest expenses a food truck business will need to handle. This week we talk about the details of controlling that expense. My Newest Book – Food Truck 201: Get Off the Truck! https://www.amazon.com/dp/B0B5F2ND5W Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Check out the best Food Truck group on Facebook https://www.facebook.com/groups/FoodTruckTraining Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html For old school folks that like reading books I have you covered as well with a 300 plus page textbook and an optional study guide. https://www.amazon.com/gp/product/1697684467 We have video training on our YouTube channel. https://www.youtube.com/c/foodvendorreality Support the pod with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html Intro Music: Just Breathing by NEFFEX https://www.youtube.com/channel/UCBefBxNTPoNCQBU_Lta6Nvg --- Support this podcast: https://anchor.fm/food-truck-training/support

Canary Cry News Talk #529 - 08.31.2022 - Recorded Live to Tape! LUKEWARM WAR - Basil Makes Contact, Russia Proxy Drones, Hot Weather War, Holy AI  Harvard: Index of MSM Ownership (Harvard.edu)   SHOW NOTES PODCAST T-2:21   HELLO, RUN DOWN 2: 46 V / HOOK - Basil from Burning Man part 1 4:25 V/  DAY/PERSONAL/EXEC 18:35 V /   FLIPPY UPDATE 27:53 V / In 1961, the First Robot Arm Punched In (IEEE)   RUSSIA/UKRAINE 39:57 V / The Mystery Man Vowing Putin's Friends Will Get Blown Up Soon (DailyBeast)  → Russia halts gas deliveries via Nord Stream 1 (RT)    RUSSIA/DRONES  First Shipment of Iranian Drones Arrives in Russia (NYT) (Archive)  US: Russia running into problems with Iran-made drones (AP News)  →→ Iran's drones are clones. Now they're being used in multiple conflicts. (Atlantic Council)   PARTY TIME BREAK 1: TREASURE 1   CLIMATE CHANGE Biden declares emergency over Mississippi water crisis (Reuters) → Mississippi's city runs out of water INDEFINITELY! 180,000+ with no drinking water (DailyMail) PAKISTAN U.S. announces $30 mln in support for Pakistan flood response (Reuters) (Archive)  → Even Pakistan's devastating floods won't inspire a green revolution (NewStatesman) ROME →Roman ruins reappear from river in drought-stricken Europe 2,000 years later (Miami Herald)  UK → Horrors of WWI practice trenches exposed by drought (DailyMail)  → Britain faces shortage of PUMPKINS this Halloween (DailyMail)    FOOD Cost of living crisis could fuel spike in young women donating their eggs (DailyMail)  → Euro zone inflation hits another record of 9.1% as food and energy prices soar (CNBC)  → Steve Hanke says we're going to have one ‘whopper' of a recession in 2023 (CNBC)    BREAK 2: TREASURE 2   AI/BIBLICAL AI Can Preach and Sing. So Why Can't It Worship God? (Christianity Today)  Fable Simulation   BREAK 3: TALENT   COVID/WACCINE/CHINA China shuts world's largest electronics market as Shenzhen imposes more lockdowns (CNN)    MONKEYPOX → Texas Reports First Death of a Person Diagnosed With Monkeypox (WSJ) (Archive)    BREAK 4: TIME END Basil from Burning Man part 2   This Episode was Produced By: EXECUTIVE PRODUCERS Amanda M** Lotte**   Producers Nicole P, Brieanna S, Sir Morv Knight of the Burning Chariots, JaBree P, WarriorChickJann, Gabriel G, Christian N, Sir JC Knight of the Technosquatch, Sir LX Protocol V2 Knight of the Berrean Protocol, SayNo2SoylentGreenEggsNHam, Sir Casey the Shield Knight, Gail M , Veronica D, Sir Scott Knight of Truth, Runksmash   Audio Production Jonathan F   Visual Art Dame Allie of the Skillet Nation Sir Dove Knight of Rusbeltia   MICROFICTION Runksmash - Agent Smith wrestles the Derwin to the ground, knocking off his watermelon helmet, and cuffs him. “I'm Agent DK with the IRSS. We'll be taking it from here. ” Says an Asian man in JNCO jeans, his thinning hair spiked and bleached like it's still 2002.   CLIP PRODUCER Emsworth, FaeLivrin, Epsilon   TIMESTAPERS Jackie U, Jade Bouncerson, Christine C, Pocojoyo   SOCIAL MEDIA DOERS Dame MissG of the OV and Deep Rivers   LINKS HELP JAM   ADDITIONAL STORIES Trump shares barrage of QAnon content and other conspiracy theories on Truth Social (NBC) 4 ways the Inflation Reduction Act could impact supply chains (Freight Waves)  Is America on the verge of a house price collapse? (DailyMail)  Elon Musk says the planet needs more oil ... and babies (Yahoo / AFP)  Heavily armed Antifa stand guard' outside Texas 'kid friendly' drag show (Post Millennial)  AI identifies severe aortic stenosis from routine echocardiograms (MedicalXpress)  Global AI In Cancer Diagnosis And Therapy Market Worth $ 5.62 Billion By 2030 (Mena FN)  COVID zero prompts large Chinese cities to ramp up COVID restrictions (abc AU)  → Popular non-alcoholic drink associated with blood clot formation within '1 hour' (Express UK)  U.S. life expectancy drops again, marking worst 2-year decline in a century (CBS News)  Fox News' Sean Hannity set to be deposed as part of billion-dollar election lawsuit (abc News)  Biden officially files to RUN for reelection (DailyMail) (Archive)  Exclusive: People I Trust Say FBI Raid Was Search for Russiagate Documents (Breitbart)   Trump Encourages FBI Agents to Go ‘Nuts' and Not ‘Take it Anymore' (Mediaite)  Trump Demands 'New Election Immediately' FBI 'Buried' Hunter Biden's Laptop Story (IB Times)  Joe Rogan Tells His Millions of Listeners to “Vote Republican” (VIDEO) (Gateway Pundit)  → Putin's propagandists are promoting Breitbart's Hunter Biden film, saying they hope it helps 'bring our beloved Trump back into power' (Insider)  FBI's ‘Supervisory Intelligence Analyst' Arrested for Child Sex Abuse. (National Pulse)  → PICTURED: Classified documents sprawled across Mar-a-Lago floor during FBI raid - as DOJ claims it uncovered a plot to 'conceal' papers in desks to hide them from probe (DailyMail)  → FBI Facing ‘Unprecedented' MAGA Threats: ‘Time to Hunt Fed Bois' (DailyBeast) 

The cost of groceries continues to rise. In the past, I had a really great handle on my grocery budget. More recently, I have been continuously coming in over budget. So, I have started to put my attention back to the grocery budget and doing what I can do cut back. https://www.lolasfrugallife.com https://www.facebook.com/LolasFrugalLife/ Support this podcast: https://anchor.fm/lolak/support For one month free of Skillshare Premium, go to: skillshare.eqcm.net/lola --- Support this podcast: https://anchor.fm/lolak/support

Page LePage joins Howie to give an update on his campaign and the issues that matter for the people of Maine.

Podcast Intro: What's with intermittent fasting, and why is this approach getting so much attention? People are engaged with intermittent fasting to lose weight, improve their health and simplify their lifestyles. It can have powerful effects on your body and brain and may even help you live longer. In this episode, Cate Stillman discusses her experiences with Yoga Healing and Intermittent Fasting and the positive effects they have had on her health. Don't miss out! What you'll get out of tuning in: How much food do I need to eat? Calculating the result of Intermittent Fasting Food Cost Investing in personal health Consumer culture Result of Intermittent Fasting Links/CTA: Check out the latest in Yogahealer Want to know more about Intermittent Fasting? Listen to our previous episodes: An Evolutionary Perspective on The Intermittent Fasting Revolution: The Brain Science with Mark Mattson FAQ on INTERMITTENT FASTING for WOMEN vs. MEN, FAMILIES, TEENS, KIDS Intermittent Fasting for Your Body Type Intermittent Fasting, Autophagy + Cell Health + Ayurveda Highlights: Cate changed her perspective in life when she started doing intermittent fasting, she challenged herself and set personal goals to achieve greater results. For Cate, thinking time is very important because she has the power to recalibrate her thoughts on how she can make a lot of money. She prioritizes thinking time also; she very much enjoys thinking and strategy.  There are many proven effects of intermittent fasting like increased cognitive function, neuroplasticity, and a lot more. Cate has better relationships when she starts intermittent fasting, and her relationship with everyone will improve with intermittent fasting. She admits that she is a better parent. And she starts there like nothing that's the most important will ever get. Timestamps: [1:00]  Intermittent Fasting  [4:27] How much food do you need to eat? [6:20] Food Cost [10:03] Consumer Culture VS Creator Culture [20:19] Thinking Time [27:11] Proven Effects of Intermittent Fasting [33:43]  What do you need to design your life? [42:38] Value of Cycle Quotes:  "The more I turn up intermittent fasting to deal with the healing crises that it brings on, mostly through a fasting response, hydration response, and healing response to needing to heal, the more I need less outside services for health and outside supplements." "With intermittent fasting, because we're simply consuming less, we start to consume less in all areas of our life. So we start to do less, we start to do better, we start to know why." "When you get on the other side of the intermittent fasting habit. I promise this doesn't occur to you to think about food. Not in that way. You go to the refrigerator; there happens to be food; maybe your future self did some things to help prepare food so that it's really simple to make your glorious meal and nourish your glorious soul." "There are opportunities everywhere you look all the time, all the time, and they keep getting better. You know what to say yes to, and that's what you choose to do with your focus." "The culture is so toxic that you don't design your own lifestyle super intelligently. Like you cannot assume that like the normal around you has the right answers." "Trust increased communication and all that's coming from like, you're more honest in yourself because intermittent fasting is going to take out it's going to refine self at the heart of it."

The Smiley Morning Show talks to Big Lug about their new promotion  See omnystudio.com/listener for privacy information.

A common question I get from restaurant owners is, “Why is my actual food cost so high and why is it so much more than my ideal food cost?” The second part of that question is what to do if your actual food cost is running much higher than your ideal food cost. These are age-old questions in the restaurant industry and a puzzle to be worked out so every week you have a higher chance of making money. In this episode of “The Restaurant Prosperity Formula,” I teach you how to calculate your ideal and actual food costs and what systems and data you need to calculate them properly. I also talk about why these two numbers are so important to making money and the kinds of things you can do to get the numbers to line up more closely. Plus I offer you a series of kitchen systems you can put in place to control your food cost and run a tighter operation. Watch for 3 Principles of Restaurant Success: http://www.davidscottpeters.com (http://www.davidscottpeters.com)   Book a Discovery Call: https://dsp.coach/discovery-call-dsp (https://dsp.coach/discovery-call-dsp) Sponsor – Repeat Returns: http://repeatreturns.com/dsp (http://repeatreturns.com/dsp)

There is a misconception that “healthy” foods such as fruits and vegetables are more expensive than processed foods. Healthy eating can be key to maintaining blood sugar levels, Blood pressure, wt control and other health conditions.Tune in today for more tips on how to make your grocery dollars go farther!Are you a woman in peri/menopause and need help managing your weight and metabolism? Apply here for my signature coaching program where I help women just like you. https://bit.ly/3pr6g78Join our private Facebook Group: https://www.facebook.com/groups/www.thefitnessnutritionistscorner/ Visit our website:https://thefitnessnutritionists.com/ Check us out on Instagram:https://www.instagram.com/the.fitness.nutritionists/