Christmas is probably one of the busiest, if not hte busiest, time of the year for restaurants. People have more extra money for eating out, Christmas parties, reunions, weddings and more parties abound. Have you planned as to what to do this Christmas?
Technically, you should have planned for it last year or at the start of this year. But if you haven't or would like to add to what you have laid out previously, October is the latest time to do it.
There are a lot of things you could do for the Holiday Season. One of the best things to do is have a Christmas menu. Something that is symbolic of the season like christmas-colored cakes and pies, roasted meats, desserts that make you think of Christmas or just anything that you do only during Christmas.
Be careful though about making promotions or discounts available. This is the time when people feel most generous so you don't have to entice them with any discounts. Take advantage of the time to increase your average guest check. Emphasize on your waitstaff how important it is to push your specials or just to suggest sell smartly.
One other thing you should do is make available a Christmas party menu or function package. Since people are into a lot of partying, it would be great to give them an easy way to organize their parties by delivering food packs or having a function area available in your restaurant.
Christmas food baskets, gift certificates or wines will also be a great profit center this Christmas. Give people fabulous gift ideas and they will be loyal to you for a long time.
As I said, October would be the latest month you could lay out these promotions.
Monday, October 27, 2008
Saturday, October 18, 2008
Portion Size: the big and small of it
I have eaten in a lot of restaurants that seem to be confused about how big their portion size will be. Sometimes, aside from being too much for one person, the portions are inconsistent, meaning the size is not the same as the next time you order it.
Portion size is simply how much will be enough for one person. To some extent, how big or small the portion size will be is a a subjective decision. One size might not be enough for one and might be too much for another. The objective should be finding the average or the nearest size that will satisfy most customers.
First of all, it will be unwise to make your portions extra large. One, it will be charging your customers for something they cannot consume in one seating. Second, it might "teach" your customers to share one order the next time they visit, thus, lowering your average guest check. It will be also a disaster to make a portion too small for the average consumption. Guests might think they have been fooled and might not come back another time.
Most restaurants have set yields and portions they can make out of a kilo or a batch of a certain dish. For example, a pan of a certain size of cake or pudding would make a certain number of servings. Or a kilo of pork chops would make ten to twelve individual servings. Experienced restaurateurs or cooks would already know the yield. But beginners would need to test and find out the portion sizes from scratch.
Your portion size would be what you perceive to be a just serving for one person. Understandably, some restaurants have family style servings which would mean more than one serving in one order.
If you see guest's plates not empyting out their plates or always asking for a doggy bag, it might be a sign that the portion is too big or the food is not good. Take note of guests' comments about portions.
Finding it out your correct portion size is not hard but finding it out will be good for your business.
Portion size is simply how much will be enough for one person. To some extent, how big or small the portion size will be is a a subjective decision. One size might not be enough for one and might be too much for another. The objective should be finding the average or the nearest size that will satisfy most customers.
First of all, it will be unwise to make your portions extra large. One, it will be charging your customers for something they cannot consume in one seating. Second, it might "teach" your customers to share one order the next time they visit, thus, lowering your average guest check. It will be also a disaster to make a portion too small for the average consumption. Guests might think they have been fooled and might not come back another time.
Most restaurants have set yields and portions they can make out of a kilo or a batch of a certain dish. For example, a pan of a certain size of cake or pudding would make a certain number of servings. Or a kilo of pork chops would make ten to twelve individual servings. Experienced restaurateurs or cooks would already know the yield. But beginners would need to test and find out the portion sizes from scratch.
Your portion size would be what you perceive to be a just serving for one person. Understandably, some restaurants have family style servings which would mean more than one serving in one order.
If you see guest's plates not empyting out their plates or always asking for a doggy bag, it might be a sign that the portion is too big or the food is not good. Take note of guests' comments about portions.
Finding it out your correct portion size is not hard but finding it out will be good for your business.
Monday, September 29, 2008
Forecasting: How hard it can be
Forecasting is not entirely rocket science but it could be complicated for some restaurants. Why is that? Because some areas where restaurants are located do not allow sane forecasting.
There are places where the flow of guests can be predictable. Low on weekdays, high on weekends, busy at lunch, slow on sundays and the like. Some restaurants get satisfied by subjective data, meaning no official figures to base their forecasts on. This can be very hard for restaurateurs if there will be any attempt to forecast.
Forecasting, if done properly, can save you and your staff a lot of effort, money and other resources.
A simple way to start collecting data for forecasting is to write down the number of guests who come everyday at particular times like lunch service or dinner service or whatever is applicable for your restaurant. Collect at least three months' worth of data to see the trend. Make sure to separate count for functions if you have any function service.
Now, while you are waiting for three months, monitor your number of guests on a daily basis and follow the trend every week taking into consideration holidays and special occasions during which you have to adjust your preparations.
Make also a daily menu tally to know the orders you have to prepare for each menu item on a daily basis. If you have a expansive menu, this will be a big job. A manual tally will do job but things will be faster if you automate it from your orderslip encoding.
Forecasting can save you money and effort in preparations. It also saves you space in your chillers, freezers and pantry as the data you get from forecasting will aid purchasing to order just in time.
Is forecasting hard? Yes and no. Yes, because it can make or break your business. No, because there are manual and technology-aided ways to do it easier.
There are places where the flow of guests can be predictable. Low on weekdays, high on weekends, busy at lunch, slow on sundays and the like. Some restaurants get satisfied by subjective data, meaning no official figures to base their forecasts on. This can be very hard for restaurateurs if there will be any attempt to forecast.
Forecasting, if done properly, can save you and your staff a lot of effort, money and other resources.
A simple way to start collecting data for forecasting is to write down the number of guests who come everyday at particular times like lunch service or dinner service or whatever is applicable for your restaurant. Collect at least three months' worth of data to see the trend. Make sure to separate count for functions if you have any function service.
Now, while you are waiting for three months, monitor your number of guests on a daily basis and follow the trend every week taking into consideration holidays and special occasions during which you have to adjust your preparations.
Make also a daily menu tally to know the orders you have to prepare for each menu item on a daily basis. If you have a expansive menu, this will be a big job. A manual tally will do job but things will be faster if you automate it from your orderslip encoding.
Forecasting can save you money and effort in preparations. It also saves you space in your chillers, freezers and pantry as the data you get from forecasting will aid purchasing to order just in time.
Is forecasting hard? Yes and no. Yes, because it can make or break your business. No, because there are manual and technology-aided ways to do it easier.
Friday, September 19, 2008
Looking for kitchen staff?
Are you looking for employees for your kitchen?
One great place to start looking for chefs or cooks is through culinary schools or chef school. Schools usually have a directory of graduates from whom you can choose your future employees. It is usually good to hire from a culinary school, especially from a good one, since the education students get here is what you need for your restaurant. However, be mindful of other qualifications you might be looking for like proficiency on a certain cuisine or kitchen areas like cold kitchen, pastry or functions.
Another great place is by calling up your local restaurant or hotel association, if you have one. Other establishments might have a pool of applicants. It is also good to post an ad in your local newspaper or an industry-related publication.
One great place to start looking for chefs or cooks is through culinary schools or chef school. Schools usually have a directory of graduates from whom you can choose your future employees. It is usually good to hire from a culinary school, especially from a good one, since the education students get here is what you need for your restaurant. However, be mindful of other qualifications you might be looking for like proficiency on a certain cuisine or kitchen areas like cold kitchen, pastry or functions.
Another great place is by calling up your local restaurant or hotel association, if you have one. Other establishments might have a pool of applicants. It is also good to post an ad in your local newspaper or an industry-related publication.
Sunday, September 14, 2008
How's your purchasing IQ?
Purchasing is one component or step in a restaurant's operations that is as essential as keeping your kitchen clean.
Purchasing is important in food cost control and control of other costs as well like manpower, transportation costs and communication. Right purchasing procedures will add to better inventory management, less spolage and maximization of your storage facilities.
Here aer simple purchasing tips that will bring you a lot of benefit:
* Search for institutional suppliers or those that can give you the best value for your money. There ae a lot of products that are produced and packaged for foodservice companies and restaurants. They come in bulk which costs you money compared to buying retail. This depends, of course, on your rate of consumption. Buy from distributors or wholesalers to get the best price. In addition, most distributors can give you credit terms for your purchases.
* Have a schedule. It will be a good habit to make and to teach your kitchen staff to request for things they will need in advance. Make a checklist of ALL the items they use in the kitchen and check against this list everytime you or they make a purchase request. This is to make sure that nothing is left out or forgotten. It is highly inconvenient, costly and irritating on the part of a purchaser to go back to the grocery fro one item the chef forgot to include in the market list.
* Take advantage of your being a restaurant. Ask for samples, good credit terms and good product return policies. Recipes, product use guides sometimes come with the products.
* Know your consumption rate. This will also require you to learn order rate and lead time for products.
Purchasing is one step, yes, but it is definitely an important one.
Purchasing is important in food cost control and control of other costs as well like manpower, transportation costs and communication. Right purchasing procedures will add to better inventory management, less spolage and maximization of your storage facilities.
Here aer simple purchasing tips that will bring you a lot of benefit:
* Search for institutional suppliers or those that can give you the best value for your money. There ae a lot of products that are produced and packaged for foodservice companies and restaurants. They come in bulk which costs you money compared to buying retail. This depends, of course, on your rate of consumption. Buy from distributors or wholesalers to get the best price. In addition, most distributors can give you credit terms for your purchases.
* Have a schedule. It will be a good habit to make and to teach your kitchen staff to request for things they will need in advance. Make a checklist of ALL the items they use in the kitchen and check against this list everytime you or they make a purchase request. This is to make sure that nothing is left out or forgotten. It is highly inconvenient, costly and irritating on the part of a purchaser to go back to the grocery fro one item the chef forgot to include in the market list.
* Take advantage of your being a restaurant. Ask for samples, good credit terms and good product return policies. Recipes, product use guides sometimes come with the products.
* Know your consumption rate. This will also require you to learn order rate and lead time for products.
Purchasing is one step, yes, but it is definitely an important one.
Tuesday, September 9, 2008
The need for a competent kitchen staff
Food is the a restaurant's main profit center or source of income. To expound on this, good food is necessary for a successful restaurant.
A restaurant's success, admittedly, will depend on other factors aside from the quality or quantity of the food served. However, for this article, I will zero in on the quality of the food.
What will be needed to create good food are good ingredients and skilled hands to cook the food. The capability of your cooking crew should be assessed and continuously monitored. What qualities should your cook have?
First, a cook should have good taste or the right taste your clients desire. A cook that does not have a good sense of taste will never, ever cook delicious food.
Second, it is necessary that your cook understands the logic behind standard recipes and good kitchen management. Standard recipes are the backbone of consistent food quality and quantity. Standard recipes also include sticking to the quality of ingredients needed for your recipe. Good kitchen management because standard portion sizes, yield and cost-efficient kitchen policies make for less spoilage and wastage.
Third, experience is necessary but not a must. However, be wary of hiring fresh graduates who might not have the guts when the customers pour in and are unable to focus.
When you hire kitchen staff, make sure to size them up in terms of culinary skills, kitchen management, hygiene and the desire to please guests.
A restaurant's success, admittedly, will depend on other factors aside from the quality or quantity of the food served. However, for this article, I will zero in on the quality of the food.
What will be needed to create good food are good ingredients and skilled hands to cook the food. The capability of your cooking crew should be assessed and continuously monitored. What qualities should your cook have?
First, a cook should have good taste or the right taste your clients desire. A cook that does not have a good sense of taste will never, ever cook delicious food.
Second, it is necessary that your cook understands the logic behind standard recipes and good kitchen management. Standard recipes are the backbone of consistent food quality and quantity. Standard recipes also include sticking to the quality of ingredients needed for your recipe. Good kitchen management because standard portion sizes, yield and cost-efficient kitchen policies make for less spoilage and wastage.
Third, experience is necessary but not a must. However, be wary of hiring fresh graduates who might not have the guts when the customers pour in and are unable to focus.
When you hire kitchen staff, make sure to size them up in terms of culinary skills, kitchen management, hygiene and the desire to please guests.
Sunday, August 17, 2008
The "Health" Bandwagon
If it hasn't hit your city or area, it just might very soon. Or maybe your restaurant can start it. I am talking about the drive to serve healthy foods in restaurants and all the ads about "zero trans fat".
No mater what kind of menu you have, it is very possible to modify it, even slightly or on a few menu items only, to make eating out healthier for your diners.
If you are lost as to your "score" on the health food scale, you may consult a nutritionist or a dietician to let you know caloric and nutritional content of the dishes you serve.
You will know your menu is not very healthy, if you have the following:
- deep-fried food in non-vegetable oils
- sweet dishes or desserts that contain a lot of calories
- foods rich in uric acid, cholesterol and carbohydrates
- alcoholic beverages
Let me tell you of course that most diners dine out to get all the 'calories' and the 'sinful' foods. But there is a way for you to slightly turn into a restaurant serving healthy food while not turning off guests.
First, use vegetable oils. This lessens the probability of illnesses brought about by using non-vegetable oils.
Second, try natural. Natural and fresh foods are healthier than processed or preservative-laden ingredients. Try adding two or three salads and soups into your menu that are great for people who are reducing weight. You never know!
Third, go easy on fatty, sweet and carbo-laden foods. Nutrition books can guide you on the proper or daily servings needed by a person. Base it on those figures and help your customers be healthy.
At the end of the day, if your customers get sick out of unhealthy eating , you might end up one customer less.
No mater what kind of menu you have, it is very possible to modify it, even slightly or on a few menu items only, to make eating out healthier for your diners.
If you are lost as to your "score" on the health food scale, you may consult a nutritionist or a dietician to let you know caloric and nutritional content of the dishes you serve.
You will know your menu is not very healthy, if you have the following:
- deep-fried food in non-vegetable oils
- sweet dishes or desserts that contain a lot of calories
- foods rich in uric acid, cholesterol and carbohydrates
- alcoholic beverages
Let me tell you of course that most diners dine out to get all the 'calories' and the 'sinful' foods. But there is a way for you to slightly turn into a restaurant serving healthy food while not turning off guests.
First, use vegetable oils. This lessens the probability of illnesses brought about by using non-vegetable oils.
Second, try natural. Natural and fresh foods are healthier than processed or preservative-laden ingredients. Try adding two or three salads and soups into your menu that are great for people who are reducing weight. You never know!
Third, go easy on fatty, sweet and carbo-laden foods. Nutrition books can guide you on the proper or daily servings needed by a person. Base it on those figures and help your customers be healthy.
At the end of the day, if your customers get sick out of unhealthy eating , you might end up one customer less.
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