The panel of industry experts will include President of LossBusters (http://www.lossbusters.com/
• The importance of loss prevention
• Employee education
• Top food cost killers
• Common cases of theft with in the workplace
The experts will explain how restaurants can gage food costs by looking at the most popular food items and examining physical plate cost and weight. The resident experts will discuss their tips, tools and techniques used to determine food costs such as targeted goals, proper inventory, and controlling the back door. Brandon Sadler also gives listeners insight on menu engineering and the importance of menu item placement. Listeners will also learn the tricks such as eye gaze patterns used to direct customers to certain items on the menu.
In the last segment, “Restaurant Reality”, restaurant brokers Robin and Eric Gagnon will discuss concepts that have lower and higher food costs. Typically, restaurants that serve a lot of protein (i.e. meats) have a higher food cost than those that do not. The team will reiterate the importance of employee education and incentives. The restaurant brokers will discuss the topic of buffets and how over-serving and over-plating can become detrimental to a restaurant’s food costs. Eric Gagnon will share a story of a rib restaurant that generated 1 million in sales but lost thousands of dollars due to incorrect price points.
According to the National Restaurant Association, restaurant operators who use point-of-sale system requisition printers save as much as 5 percent in cost than operators who do not. The Restaurant Association also listed portion control as one of the main food cost killers. If cook simply “eyeballs”
About We Sell Restaurants
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