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9 episodes with food cost
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2 episodes with food cost
2 episodes with food cost
2 episodes with food cost
2 episodes with food cost
2 episodes with food cost
2 episodes with food cost
On The Alfred Daily Today: Shaftesbury Hosts Discussion On Sustainable Eating, Food Cost, And Farming North Dorset MP Raises Question About Postal Vote Challenges In The Commons Handbells And St Andrew's Day Events Planned To Fundraise For Fontmell Church New Shop Opens And Adds To Shaftesbury's Antiques Town Reputation From Washing Glasses To Women's Wellness - Shaftesbury Entrepreneur Pip Johnson Kate And Karen Chat ‘Over The Garden Fence' TV Gardener Sue Kent Visits Shaftesbury Abbey Shaftesbury Writer Dee Buckley Reads ‘One Life, Two Cases And A Bucket Full Of Tears' Events Within 1hr Of Shaftesbury On 28th October Shaftesbury What's On This Week
The St. John's Morning Show from CBC Radio Nfld. and Labrador (Highlights)
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.
In this episode of The Three Food Guys, the crew dive into some tasty conversations from KFC's new dessert and experimenting with the dessert to a DJ's ice cream-filled freezer. Burger King and McDonald's are making waves with new menu items that spark plenty of debate, and Dub shares his latest food find a mouthwatering gyro spot that taste's just like his greek neighbours. In Ange's Mailbag, the guys tackle big questions like the best burger in Melbourne, dream McDonald's burger collaborations, and which food they'd love to see priced at just $1 for the rest of their lives.All this in more in the SNACK episode of @threefoodguys @dub.eats.everything@angeeats@nectoriouspapi Hosted on Acast. See acast.com/privacy for more information.
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.
Sticker shock got you down? You're not alone. But where is the money from our purchases going? And does it make a difference if you buy local? Farmers, grocers and shoppers weigh in on P.E.I.'s food system.
Eat Your Greens with Dr. Black | plant-based nutrition for the whole family
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!
Tips from Trestle: The Senior Living Food & Hospitality Podcast
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.
Unveil the final secrets of food cost management in Episode 3 of our series on Chef's PSA. Learn about regular inventory checks, intelligent menu creation, and prioritizing quality over low costs. Empower your culinary journey and restaurant's growth. Listen to the full series, apply these insights, and watch your business thrive. Don't forget to follow us for more chef insights and tips! Go to www.chefspsa.com to get all the book and learn more. --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support
Welcome to the first part of our transformative series, "Food Cost Explained", where we dive deep into the economic aspect of your culinary art. In this inaugural episode, we embark on an intriguing journey exploring money - its history, its power, and its pivotal role in your kitchen. What is money, you ask? More than just paper and coins, it's an instrument that has shaped civilizations and is, now, shaping your menu. We trace back to the origins of money, its evolution, and its impact, drawing surprising connections with your culinary creations. We then delve into an oft-overlooked perspective: viewing food as money. Each ingredient is an investment, every dish a financial decision. It's about understanding your kitchen not just as a creative space but also a profitable business unit. Let's reimagine food cost in a new light and set the stage for a culinary journey that marries taste and economics seamlessly. A must-listen for every chef that wants to turn their passion into a sustainable, successful endeavor. It's time to master your kitchen's balance sheet - YES, CHEF! --- Support this podcast: https://podcasters.spotify.com/pod/show/andre-natera/support
Monika Korzun, McCain Foundation Postdoctoral Fellow at Faculty of Agriculture, Dalhousie University Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode we will be covering Facebook Live Questions 5/15-5/21 free Facebook Group Registered Dietitian Exam Study Group with Dana RD! Don't forget to check out my recorded courses here.Looking for additional tutoring service? Visit my website! Want the research study guide? Email danajfryernutrition@gmail.com
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
Having a 9-5 really takes up a lot of time and something essential like eating a meal becomes hard as basically lot of hours of your day is dedicated to work so you have little time to work plus you have other things to do other than cooking. But due to majority of this year cooking various recipe I have some idea of things I could cook that could take a lot less time and various change of strategy. But as I mentioned 9-5 lifestyle is a different lifestyle so you have to approach it with the right mindset and a whole different strategy so you get the most out it and so it doesn't drain you. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/cssb/support
Every restaurant operator has a multitude of responsibilities. From profit optimization to menu engineering, there's never a shortage of factors to contend with. Thanks to recent spikes in inflation and rising costs, food cost percentage is suddenly back as a hot topic — and for good reason. By even the most conservative estimates, food costs have spiked around 20% for some restaurants – even more in big cities, resort towns, and other high-demand establishments. If your restaurant is struggling with keeping operations afloat while keeping pace with ever-increasing menu ingredients expenses, understanding how to calculate food costs is critical. In this podcast, we will take a look at the importance of food cost percentage, different variables that impact your overall cost structure, how to calculate food costs, and more. Read the full Blog Post: https://rasiusa.com/blog/how-to-calculate-food-cost/ Watch the Quick Snippet Video: https://www.youtube.com/watch?v=9o1lcPhPUMc Social Handles: RASI Instagram: https://www.instagram.com/rasinc__/ RASI Twitter: https://twitter.com/RASInc_RASI Facebook: https://www.facebook.com/RestaurantAccountingServicesInc RASI LinkedIn: https://www.linkedin.com/company/restaurant-accounting-services-inc-rasi
Class is in session! Shawn and Simon go back to explain some of the basics of kitchen technique and share some recipes, plus lots of love for Jamie Oliver, Neil Gaiman and the new Prey movie. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Runge's Deli in Courtenay: https://www.facebook.com/RungesDeli/ Burrfection: https://burrfectionstore.com/ Michael Ruhlman's book Soul of A Chef: https://www.amazon.ca/Soul-Chef-Journey-Toward-Perfection/dp/0141001895 Jamie Oliver's book Jamie's Dinners: https://www.amazon.ca/Jamies-Dinners-Jamie-Oliver-2004-10-07/dp/B000YFEDJU Neil Gaiman's Sandman on Netflix: https://www.netflix.com/ca/title/81150303 Prey on Disney Plus: https://www.disneyplus.com/movies/prey/5Y0VIrKjUDWm
Erin Real joins John to discuss if people are willing to pay more for healthy food.
National Correspondent Erin Real explains if the cost of healthy food is worth it.
National Correspondent Erin Real explains if the cost of healthy food is worth it.
Dr. Michael von Massow, associate professor, the Department of Food, Agricultural and Resource Economics, University of Guelph
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
In this episode of the Where Parents Talk podcast, Lianne Castelino speaks to chef Corby-Sue Neumann, Director of Culinary of HelloFresh Canada, the world's leading meal kit company, about strategies to save money on grocery shopping, teaching kids to cook and tips to produce healthy, locally-sourced and sustainable meals within a budget.
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."
Food cost is one of the greatest determinants of a restaurants profitability. In this episode, David Scott Peters shares his top three systems for reducing food cost. To learn more about David, visit https://www.davidscottpeters.com ____________________________________________________________ Restaurant Marketing School is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other shows: Full Comp Industry Town Halls
The Smiley Morning Show talks to Big Lug about their new promotion See omnystudio.com/listener for privacy information.
Welcome to The Restaurant Coach Podcast it is the cure for the common restaurant. Inflation is a bitch and it's going to get worse. In today's episode, I am going to take you inside my elite conference that I hold every year in Scottsdale, Arizona. It's called The Restaurant Success Summit and it is a … Continue reading Episode 94 – How To Catch Food Cost Thieves →
When you set up recipes you also determined your menu prices and therefore your potential food cost on paper. Today we discuss getting your food cost to be as close as possible to that ideal food cost number. Need a food trailer? I partnered with Rent 2 Own Trailers out of Houston Tx to give 6 months of coaching with every new trailer purchase. For more info and program pricing. https://www.moorebetterperformance.com/3-steps.html The Best POS system for a food truck hands down is EasyEats, Check them out. https://easyeats.xyz/pricing.php 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 --- Support this podcast: https://anchor.fm/food-truck-training/support
One of the most important tools in restaurant accounting to effectively manage food cost is a Declining Budget. When used properly, a Declining Budget can be one of the best tools for stabilizing your costs as well as increasing your cash flow. Learn more about how this particular budget will support management in monitoring variable spending and fluctuating sales (revenue). Watch the full Video: https://youtu.be/fAdBDluDBCc Read the full Blog Post: https://rasiusa.com/blog/how-to-use-a-declining-budget-restaurant-food-cost-management/ Social Handles: RASI Instagram: https://www.instagram.com/rasinc__/ RASI Twitter: https://twitter.com/RASInc_ RASI Facebook: https://www.facebook.com/RestaurantAccountingServicesInc RASI LinkedIn: https://www.linkedin.com/company/restaurant-accounting-services-inc-rasi
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)
Good morning sunshine! Simon and Shawn discuss the humble egg, star of breakfast buffets, pastries and carbonara. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Candance and Jess Judge a Book By It's Cover @ https://podcasts.apple.com/ca/podcast/candace-and-jess-judge-a-book-by-its-cover/id1435982288 Oyakodon Donburi @ https://www.globalkitchenjapan.com/collections/oyakodon-donburi All Day Breakfast Cafe @ https://www.instagram.com/alldaybreakfastcafe/?hl=en Les Stroud's Wild Harvest @ https://wildharvestfilms.com/
Shawn and Simon kick off their new podcast about how old recipes and new techniques can save YOU MONEY in a world of rising food costs and talk a little bit about themselves. eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by john Palmer Shout Outs: Track and Food Podcast @ https://www.midrangevancouver.com/track-food Edible Valley Podcast @ https://www.ediblevalley.com/ Hunt Gather Talk Podcast @ https://honest-food.net/hunt-gather-talk-podcast/ The Wild Fed Podcast @ https://www.wild-fed.com/podcast
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/
Eating Healthy on a BudgetThere 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. It is TRUE that fresh produce and protein packed foods can sometimes cost more than prepackaged meals, there are ways to shop smarter to stretch your budget.Listen in today for 8 Tips For Cooking on a budget.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/coachingwithtfnJoin 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/
We are a food business and we use food business related terms. One of the ways business school educated people reveal how little they know about the food industry is they use generic business terms like "prime cost" or "margin" or "mark up". When they actually mean food and labor cost, gross profit, menu price. Got questions about the industry? 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 --- Support this podcast: https://anchor.fm/food-truck-training/support
Why does local food cost more? Is it worth it? If you've wondered what it takes to start a farm that nurtures the land and community while being financially viable, this episode includes so many juicy details on exactly how to make regenerative farms work. Organic agriculture expert and farm consultant Brian Maisenbacher of Earth Growers LLC shares his knowledge from over 10 years of experience in permaculture, ranching, orchards, Korean Natural Farming, market gardens and beyond. He weaves a profound picture of the local food systems at large and how we as consumers can better understand what happens behind the scenes. He shares his advice on how to communicate with our farmers as consumers and the questions we should (and shouldn't) be asking. Plus, we dig into exactly WHY local organic food costs more, how we can change our value systems around food, and the importance of the story behind each unique farm. We also learn about the incredible approach Brian takes to his consulting and farm design process to help farms become more profitable and provide a better way of life for farmers themselves. Starting from a big picture mission and dialing into the details of farm design, infrastructure, marketing, and more, Brian shows us why farming is so much more than planting seeds in the ground or showing up to the farmer's market.
Restaurant Management 101, back to basics. I'm going to show you exactly how to calculate your cost percentage for both your bar products (beer, liquor, wine), as well as your food and retail for your bar and restaurant. If you have a bar inventory system for this, you know exactly how awesome it is to have. If you're still counting your bar inventory old school, you'll need to calculate your cost percentage yourself. Either way, it's good to have a basic knowledge of how to do it.For All My Kickass Stuff: https://linktr.ee/TheRealBarmanRun Your Restaurant My Way: https://register.barpatrol.net/welcome-to-bar-restaurant-masteryThis Podcast originated as a youtube episode and can be seen here:https://youtu.be/hyZyWrSKdAsMORE COOL STUFF... MY WEBSITES:▶ Bar Patrol Inventory App: https://www.barpatrol.net/ ▶Order Patrol Free POS and QR system like no other: https://www.orderpatrol.net▶ TheRealBarman: https://therealbarman.com/ MY COURSES:▶ How to Become a Bartender With No Experiencehttps://register.barpatrol.net/get-started12754683 ▶ The Restaurant Management Masterclasshttps://register.barpatrol.net/welcome-to-bar-restaurant-mastery ▶ How to Make $100,000 per Year as a Bar Auditorhttps://register.barpatrol.net/welcome-to-the-master-course MY FACEBOOK GROUPS▶Bar & Restaurant Mastermind FB Group (Join Here):https://www.facebook.com/groups/156509118338154 ▶The Bartender Tribe FB Group (Join Here):https://www.facebook.com/groups/247818283145614
We all love the excitement of a good rollercoaster ride. From the heights of the first drop the depths of the deepest valley you will hear screams of joy. Arms in the air, wind at our faces nothing is as exhilarating. But when it comes to graphing food cost we want a steady decline that shows mastery of the one of the greatest expenses of running your food truck. Got questions about the industry? Get on my schedule for a free one-hour no obligation call. https://calendly.com/bill_moore/hour-consultation 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 --- Support this podcast: https://anchor.fm/food-truck-training/support
I teach 4 times cost or 25% which every way you want to say it. I talk about this on videos other pod casts and on many coaching calls. What people miss is the next statement. THIS IS THE STARTING POINT. There are many products where this simple formula will not work because it recommends too high of a menu price. Today I talk about dealing with those products. Got questions about the industry? Get on my schedule for a free one-hour no obligation call. https://calendly.com/bill_moore/hour-consultation 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 --- Support this podcast: https://anchor.fm/food-truck-training/support
Long time anti-hunger advocate Diane Sullivan from Massachusetts joins Jenny Schweigert and myself today with update on the Ballot initiatives enacted by the elites and how that impacts every day consumers food cost.
Your menu is your #1 marketing piece and should be updated to reflect new trends, fresh ideas and be costed and priced properly for adequate profit. Today we run through how price fits into that equation. Food Cost your menu: Amazing how many restaurateurs don't know their food cost. What does your menu run theoretically with your current pricing and cost of goods? This should be looked at versus your Actual Food Cost with waste, over/under portioning, potential theft, etc.… Focus on Gross Profit on each dish and by category on menu. You will never take Food Cost percentage and deposit it in the bank. Menu price bench marking: Look at what other restaurants that you would want to emulate, share you customers with or are just geographically close to you. Look at their menu pricing versus yours and “Pattern” this price difference. Raising prices in an uncertain world: This is Pent up demand coming out of the Covid-19 Pandemic. People want to get out and enjoy their favorite local spots again. QSR Magazine did a consumer survey: Customers will spend twice as much money per month at restaurants that meet their cleanliness standards. Strategic changes: Changing menu every 6 months you can add variety and give customer value with correct pricing. If you never change menu and do price increase every 3-5 years… your customers will notice increases. You are putting more attention on pricing the longer you don't change. Always provide Hospitality and EARN the money. Don't take customers for granted. – Someone is spending their most precious asset with you. Their time… Give them a value! To learn more about Restauranttopia, check out the show notes at https://restauranttopia.com/category/podcast-episodes/ ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls
This episode is also available as a blog post: https://gettingtoahealthyweight.wordpress.com/2020/09/13/why-is-your-food-cost-so-high/
Restaurant Pricing Strategies to Save Your 2021 -- Welcome to week 4 million of living in a pandemic while owning a restaurant. This week, I'm talking about a major issue for restaurants right now: the shortage of food and the resulting increase in prices. What you're paying for products right now is going through the roof, one of the largest increases in food distribution pricing in decades. The struggle to find employees continues as well. Your food distributors are a good example of this – sales managers are making deliveries! To deal with this right now, I've been coaching my members to attack their menus. Your menu is the key to the labor shortage and your product prices. Tune into this episode of The Restaurant Prosperity Formula to hear stories about restaurant owners I work with week to week and the changes they're making. I tell you about how they're reducing their menu sizes, how they're attacking the menu and getting creative, how they're figuring out how to reduce prep and simplify their operations, how they can make changes on the fly during a shift to save the kitchen, do less with fewer employees, and continue to keep customers happy and loyal. Watch for 3 Principles of Restaurant Success: http://www.davidscottpeters.com Sponsor – Repeat Returns: http://repeatreturns.com/dsp
TOPIC: Food Cost. We are all noticing costs go wonky. Some items are also difficult to find. This episode is on finding ways to shrink food costs. Remind your staff of these things, you cannot let down on your persaverance. SUBTOPIC: Kitchen has a responsibility to find and resolve food costs. --minimize waste. Here are several ways to ensure the kitchen knows what that means. Do not over serve. Each serving is consistent. Each plate is consistent. Look at plates that are returned to the kitchen, are certain items consistently ending up in the trash? Minimize bread serve, or drop it completely while you are in re-opening mode. --develop regular menu habits. Perhaps you build a following for a Friday special -- BBQ Ribs, for example. Sell them at a good food cost, and push this hard in pre-service, in social media, minimize the items people can order for carryout to this one item. Push it into a successful food cost. --review and shrink your menu. You may just need to shrink your menu because food costs are bouncing all over the place. Even if you do have to keep your Lost Leader on the menu, you can work hard to minimize items that sell slowly. It may help you with your permanent menu in the upcoming months. SUBTOPIC: Servers and the owner have an incentive to ensure customers are happy. --happy customers return. Returning customers are the best customers. Returning customers may or may not give bigger and better tips, but at least you can work toward that. --what can front of staff do to ensure food costs are as favorable as possible. Train your staff to promote items with good food cost. Not because they are low food cost, but because they are delicious items. Their low food cost is a benefit if staff realize that it's good for the health of the business. In this episode there are many Excellent Examples that will help you envision how to observe and fix.
At Catering Success Podcast, we want to help individuals and restaurant owners build a successful catering business. So, let us help you deep dive into the $4 billion catering market in India and a $130 Bn dollar industry worldwide. In each episode of “ the Catering Success Podcast," we will share a step by step process for HOW you can start a thriving catering business. So now is the time for you to build your catering strategy. This episode covers easiest way of Pricing your menu basis a Fixed Cogs Percentage Method. Food Cost Ratio percentage gives you a good perspective of planning a fair value of your prices without the hassle of quoting to high or low. Pls reach out to me at manvirsinghanand.com or linkedin.com/in/manvirsinghanand for any queries.
Did you ever wonder why you pay so much for stuff and why. The truth why things cost what they do.
Subscribe to my Youtube: https://www.youtube.com/channel/UC2lIa5vJrEx8nBOA90hfIMA?sub_confirmation=1 My site: https://www.johnelite.com My Second High Tech Site: https://www.johnelitedating.com Elite 30: From Hardcase To Hero: https://johnelite.com/2014/09/01/elite-30/ Elite Playbook: https://johnelite.com/2014/11/01/elite-playbook/ John Elite Bundle: https://johnelite.com/2019/04/04/bundle/ John Elite Bootcamp: https://johnelite.com/johnelitebootcamp/ Kaizen: https://johnelite.com/kaizen/ 3MP: https://johnelite.com/2014/12/01/3mp/ John Elite Access: https://johnelite.com/john-elite-access/ Free Course: https://johndole7431.wixsite.com/website Outer Circle Facebook Group: https://www.facebook.com/groups/2825576531002678
Brian Bates, owner of Bear Creek Organic Farm, suggests thinking about organic farming in terms of an overall broad system that includes biodiversity, soil health, and water quality. Over the last five years, organic food has accounted for the fastest growing segment in the food industry. The biggest challenge in American organic agriculture? We don’t grow enough organic food in America to satisfy the demand. EWG’s 2021 Shopper’s Guide to Pesticides in Produce: Dirty Dozen - https://www.ewg.org/foodnews/dirty-dozen.php Clean Fifteen - https://www.ewg.org/foodnews/clean-fifteen.php Learn more about Bear Creek Organic Farm: https://bearcreekorganicfarm.com/
https://restauranttopia.com/episode-54-how-to-price-your-restaurant-menu-properly-long-term/ How to price menu properly… Long Term. Your menu is your #1 marketing piece and should be updated to reflect new trends, fresh ideas and be costed and priced properly for adequate profit. As Paul Saginaw from Zingerman’s says “It is irresponsible to not make a profit.” Food Cost your menu: Amazing how many restaurateurs don’t know their food cost. What does your menu run theoretically with your current pricing and cost of goods? This should be looked at versus your Actual Food Cost with waste, over/under portioning, potential theft, etc.… Focus on Gross Profit on each dish and by category on menu. You will never take Food Cost percentage and deposit it in the bank. Menu price bench marking: Look at what other restaurants that you would want to emulate, share you customers with or are just geographically close to you. Look at their menu pricing versus yours and “Pattern” this price difference. Raising prices in an uncertain world: This is Pent up demand coming out of the Covid-19 Pandemic. People want to get out and enjoy their favorite local spots again. QSR Magazine did a consumer survey: Customers will spend twice as much money per month at restaurants that meet their cleanliness standards. Article Survey Link Knowing Inflation is the key. You can count on 3% inflation each year and potentially more this year with the increased pressure on the supply chain. Restaurant with $1M in Top Line Sales with inflation (3.5%) is losing 10k per year. That same restaurant purchases around $300K – 3.5% = $10.5K spend that is not recovered It only takes a raise in menu price by 1% to cover this Inflation increase. ½% twice a year will do the trick! Strategic changes: Changing menu every 6 months you can add variety and give customer value with correct pricing. If you never change menu and do price increase every 3-5 years... your customers will notice increases. You are putting more attention on pricing the longer you don’t change. Always provide Hospitality and EARN the money. Don’t take customers for granted. - Someone is spending their most precious asset with you. Their time… Give them a value!
Mitchell Osak about some important news on the cannabis front in Ontario. Air BnB and Doordash go public and stocks soared… is this a sign of a fundamental shift in the economy? AND…our Wellness Expert, Laura De Sanctis, talks about the cost of not eating healthy and the best way to tackle weight loss. See omnystudio.com/listener for privacy information.
Restaurant Food Cost Solutions for Independent Restaurants In this episode of The Restaurant Prosperity Formula podcast, host David Scott Peters talks to Emmy Barnick, restaurant owner of The Captain's Cabin in South Dakota. David and Emmy talk through her restaurant's financial journey starting in January 2020 when she was using her personal savings to make payroll through to the fall of 2020 when she had three days off and cash in the bank. Emmy, who didn't have restaurant experience prior to buying her restaurant, talks about the steps she took to get her restaurant in line, the impact of COVID-19 on her restaurant, the systems she learned working David that helped her and her team take action, and the personal journey she went through in nine months. Listen to this podcast to hear an independent restaurant owner's journey from chaos to stability and pick up some inspiration along the way. Free Restaurant Evaluation: https://dsp.coach/free-eval (https://dsp.coach/free-eval) Sponsor: Repeat Returns, http://repeatreturns.com/dsp (http://repeatreturns.com/dsp)
Sean and KC breaks down what is in a typical general mom and pop restaurant and why your food costs what it is. For Videos and Tutorials and Vlogs: Youtube.com/c/porkandwine Youtube Podcast Channel: Youtube.com/Chef Salty Pork Podcast interested in providing us with some food for thought? comment about anything? food questions? AskChefSalty@gmail.com Sean Moses KC Gonzalez
American Family Farmer and Host Doug Stephan www.eastleighfarm.com begins with the latest Agriculture news, including the revolution that GMO is a part of almost all crops. The question is "How good is it for us?" Then, Doug speculates on our next President and whether an Agriculture-Friendly candidate could be the deciding factor. Next, we meet Jodi Low, co ordinator of a number of Farmer's Markets in Santa Monica, CA. https://www.smgov.net/portals/farmersmarket/ Jodi brings her passion for food, farming and community building as well as experience in event management to her work. She also cultivates her own organic garden at Ocean View Farms, where she has been a member since 2001. Finally, Doug opines about the perceived and real connection between Marijuana and Hemp. He questions why The Government lacks a clear direction in moving forward with Hemp Farming.
Join us as we learn all about food cost and food waste from Chef Nick Farrell, chef/owner of Sovana Bistro, and Lou Marrocco, Founder/President of Brandywine Events, and Meetings & Events Director of VisitDelcoPA. Nick & Lou share what terms like food cost and food waste really mean, how to manage and optimize both, and how to exceed guest expectations. #SpoilerAlert: It's all about balance, communication, and planning ahead. Highlights from this episode of Hold the Mustard (powered by Dineable) Food waste and food cost defined Working cooperatively amongst event planners, caterers, clients, and guests to exceed expectations and mitigate waste What happens when communication breaks down How to achieve healthy food cost Special order scallops and a special plate for an unexpected guest
Grzegorz Jaszkiewicz jest gościem odcinka. Niezwykle interesująca rozmowa na temat rozwiązań technologicznych w gastronomii oraz potrzebie rozumienia zagadnień takich jak Food Cost oraz umiejętności ich wykorzystania w planowaniu swojego menu i cen sprzedaży.
In this episode I breakdown what food cost actually is and how to calculate it. I'm giving more homework too-but it's easy. Send this to 3 chefs that you believe in. foodcost.toasttab.com Rocksolidfood.com/tcrx70
The biggest pain point I hear from chefs and restaurant industry folks is not having enough money. Before we can get to the bag, we have to deepen our understanding of how food and money work in the restaurant business. Food cost is a great start, chefs. Listen in as I talk about food cost.
Know your Food Cost, Price your products right for sales, these usually results in healthy Profit Margins
Designing the food cost is essential to every culinary-oriented business, from restaurants and caterings to cooking schools and working as a personal chef. Wrong food cost percentage can take you out of the business or it can help you become sustainable fast. Check your numbers with us and bring your project more profit by understanding the fundamentals of creating a recipe.
Do It Yourself Restaurant Tips w/ Jeremiah Higgins - Tip #2 - Food Cost & Inventory System Set-Up How to set up a Quality Control System, Inventory System & Paper-Flow to Reduce YOUR Food Cost by 2-3%! Questions about your restaurant? Please send me your questions at jeremiah@hjlrestaurantadvisors.com www.hjlrestaurantadvisors.com The Jeremiah Show is sponsored by Paychex, providing payroll and HR services to restaurants for over 45 years. Paychex makes it simple. www.paychex.com
This episode we want to know why groceries are high. We have a special presentation, and we have a special thank you. So sit back, chill out, and vibe out cuz we up in smoke.
Today’s guest is one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career. Jesse began to learn how to run a restaurant in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. They put it all on the line committing to a concept that bled money. Despite the staggering odds of failure in this business, Jesse was determined to find out and learn the restaurant business from the inside out. When he was ready to start and open a restaurant and then open more concepts, he applied “systems” which became his exit strategy. Long before social media, Jesse is famous for going outside his place to find customers and bring in the business (“street fighting as he calls it”). If you’re looking for restaurant marketing ideas, take this one lesson all the way to the bank. We’re going to zero in on 2 powerful ideas that will make all the difference for your operation: 1) Understanding your Target Customer, Market Leadership and Strategies to Increase sales in restaurants and 2) The difference between Food Cost & Bottom-Line Profit This episode holds so much passion for this business and endless take-aways you can apply today to run a stronger restaurant. Don’t miss it! You can find Jesse at Jancg.com or email him at jvazquez@jancg.com Now go out there and Rock Your Restaurant! Roger
When I talk about the education and consulting side of our business at Cureate, I often say: you may know how to make jam, but not know how to run a jam business - that’s where we come in! A huge part in figuring out if your food business is going to succeed is understanding how to price your product, and all of the factors to consider when doing so. Grab a piece of paper and pen, because we’re about to discuss three tips on for determing your food cost (wholesale, and MSRP - manufacturer's suggested retail price).
Episode #147 If you do nothing else in this New Year, Design a New Menu! Why? To Maximize Profit Of Course! Believe me, I constantly see restaurants with un-profitable menus. Even busy restaurants that are filling seats are spinning their wheels wondering why the bank account isn’t growing. Well, this episode has the answer. Menu design is an Art & Science so you’ve got to listen to my guest Mr. Mark Laux from Hot Operator. His team designs powerful menus that rake in the cash. Listen as we discuss: - Food Cost versus Profit - Why restaurants Should Not design their own menus - How effective Staff Training increases Sales - The relation of Product Mix and Plate Cost to a Great Menu - The impact of Positioning, Highlighting, Anchoring & Numbers…and so much more. C’mon Get your house in order now and reap the rewards the rest of the year. Now Go Out There and Rock Your Restaurant! Roger Full show notes: https://restaurantrockstars.com/podcast/episode-147-does-your-menu-print-money
Date cuenta cuales son los 3 grandes costos que debes de vigilar.
This week I’m welcoming Dr. Jennifer Adolphe back to the show! She is a pet nutritionist for Petcurean, and the company has recently released a new line of premium pet foods called GATHER. Last time we spoke about the humanization of pet food and the current trends that we’re seeing in the pet food industry. As humans wise up about the chemicals and artificial ingredients in the food that we eat, we’re also noticing that the food we’re feeding our pets is also full of these ingredients. Pet owners are pushing for foods made with organic, natural ingredients. We’re also seeing some human diet trends - like raw food and the Paleo diet – crossing over into the pet food industry. Unfortunately, as the quality of the food goes up, so do the price tags. So, why does premium pet food cost so much? Dr. Adolphe answers this question and many more in this week’s podcast episode. She also discusses the issues surrounding sustainability in the pet food industry. GATHER is sustainably produced and made with certified and organic ingredients. Why is sustainability important when it comes to pet food? You’ll find out in this week’s episode!
Steve Christensen, The Ice Cream Bloke and Self-Appointed Headmaster of scoop School discusses how to calculate your food cost percentage. You will find the document referred to at the following link http://scoop-school.thinkific.com/courses/scoop-school-toolbox
Episode #56 You’ve got to listen to my next series of Podcasts… I’m working with my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and together, we’re going to Rock Your Restaurant! We’re going to take you on a profit maximizing ride covering some simple systems you can use immediately to lower your costs, dial in your restaurant’s critical numbers and make your operation super-efficient. So many restaurants I’ve worked with are actually pricing their menu compared to what their competitors are charging without costing out every single ingredient in every dish - This is INSANE and no way to run a restaurant. You absolutely must consider quality, portion sizes and yields and volume of sales. If it goes on a plate, you must Cost it Out and Charge for it! There’s No other way. In this 1st episode, I’ll walk you through an easy powerful system approach to lower your food cost by 4% - Don’t miss it and while you’re at it, get a copy of my book “Rock Your Restaurant, a Game Changing Guide To Restaurant Finances that Will Maximize Your Profits. Its only $6.95 at this link www.rockyourrestaurantbook.com My simple systems make Thousands of Dollars in R.O.I. to your bottom line. Get it now - Its the best $6.95 you’ll spend all year! So join us and remember… the money is either in your pocket or your customer’s pocket - its your choice! Thanks for listening. Roger
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