Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

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7 Menu Engineering Tips for Restaurant Owners

7 Menu Engineering Tips for Restaurant Owners

By Allison Tetreault, Foodable Industry Expert

Contrary to popular belief, menu costing is not menu engineering. However, it is the first step to getting the granular data you need to start a menu engineering analysis, and downright necessary for calculating food cost percentage and contribution margin, arguably two of the most important restaurant metrics… well, ever.

If you want to learn how to cost a menu, you’ll need to determine your food cost for each menu item:

cost of each ingredient + cost of purchasing = item food cost 

Cost of purchasing not only includes the price you paid for the item, but any delivery fees, interest, return charges, or other expenses related to purchasing inventory (excluding labor costs).

Here’s an example: If an onion costs $0.25 + $1 for delivery ($1.25) and each onion yields eight slices, the onion cost for a dish that includes two slices would be $0.30. If you’re making tomato soup, your menu item food cost might be one stick of butter ($1) + 2 slices white onion ($0.30) + 3 tomatoes ($2) = $3.30.

The more specific you can be about your item food cost, the better you’ll be prepared for the next two metrics.

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The Pareto Principle for Restauranteurs (Or, How to Have an 80/20 Restaurant)

The Pareto Principle for Restauranteurs (Or, How to Have an 80/20 Restaurant)

By Donald Burns, Foodable Industry Expert

Every once in a while you stumble upon a theory or principle that actually could have a big impact on your business. The Pareto Principle, or the 80/20 Rule, is one of those little gold nuggets that, if applied, could help your restaurant maximize its potential.

It all started in 1906 when Italian economist Vilfredo Pareto discovered that 80% of the land in Italy was owned by 20% of the population. This got him to thinking and the more he explored, the more he found that the principle could be applied to a great variety of situations.

If restaurant owners and operators would embrace this principle and apply it, they would see the performance of their restaurant soar. Most restaurants unfortunately have the ratio backwards. Instead, they focus on tasks that have very little impact on the bottom line. They chase pennies and overlook dollars.

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The Big Four Thieves of Food Costs

The Big Four Thieves of Food Costs

By Donald Burns, Foodable Industry Expert

If restaurants had water coolers to hang around and talk all day about the gossip of the moment, it would be about food cost. This topic is the thorn in the side of many a restaurant owner, operator and chef, each trying to walk that fine line between creativity and profitability.

In the classic 1972 book, "Cooking for Profit" by Robert Petrie, the author outlined the original "40 Thieves of Food Costs." This concept of food cost thieves has been circulating around ever since.  There are many variables as to why your food cost may have gone astray. The number one concern most restaurants struggle with today is controlling those costs. Let’s take a look at the four big ones and help you dial in the food cost monster.

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