TIPS FROM A VETERAN OPERATOR: Managing foodservice in a slowing economy
- NEW LOOK, KEENER FOCUS. Anderson, William D. // FoodService Director;6/15/2015, Vol. 28 Issue 6, p06
An introduction is presented in which the author discusses various reports within the issue on topics including food service management, the cost cutting strategies that can be implemented by the food service industry and the industry contributions of food service directors.
- The $ & ... of foodcourts. // FoodService Director;09/15/98, Vol. 11 Issue 9, p164
Reports on the emergence of the multi-brand foodcourt across a wide band of food service markets to control costs and utilize labor. Factors that favor a consolidated foodcourt; Location issues; Cost of development; Space equation; System developed at consolidated foodcourts; Management of...
- Chapter 4: Labor Cost Control. WENTZ, BILL // Food Service Management: How to Succeed in the High-Risk Restaur;2009, p65
Chapter 4 of the book "Food Service Management: How to Succeed in High-Risk Restaurant Business: By Someone Who Did," by Bill Wentz is presented. It explores various approaches to make profit in the food service management business which is controlling the labor costs. It cites the importance of...
- The Importance of Order Guides in Food and Beverage Operations. Arcuri, Amy // Tourist Attractions & Parks;Feb/Mar2006, Vol. 36 Issue 2, p140
Stresses the importance of a good order guide to keeping costs under the control in the food and beverage business. Benefits of using a food and beverage order guide; Way to minimize the costs in implementing the substitutions practice in ordering inventory; Key to a useful order guide.
- ONCE UPON A TABLE. // National Provisioner;Oct2007 Supplement, Vol. 221, p4
The article offers information on the best method to create innovative party trays business in the U.S. It discusses the advantages of a pre-made tray and other tray options using freshly prepared food. It relates that these options facilitate in reducing labor costs, assurance of availability...
- CATERED AFFAIRS to remember. Fiss, Mary Lassen // Food Management;Aug2004, Vol. 39 Issue 9, p0
Focuses on onsite catering management in the U.S. Challenges in onsite catering; Management of labor costs; Strategies adopted by food service operators to economically cater to events of different sizes; Publicity and goodwill generated by catering events.
- You can't manage what you can't see. Schwartz, Bill // Casino Journal;Sep2012, Vol. 25 Issue 9, p16
The article offers tips for improving cost control in food and beverage departments in casinos. The author suggests that kitchen manager must determine the things that are dumped into the drain which can be still be useful. He highlights the importance of utilizing clear Lexan bins in the...
- AMTROL IN WEST WARWICK: Rhode Island plant streamlines f/s for low-cost, high-quality. Riell, Howard // FoodService Director;05/15/2001, Vol. 14 Issue 5, p50
Provides information on the strategies used by Ron Boyle, the food service director at Amtrol Inc. in West Warwick, Rhode Island, to reduce operations cost. Budget strategy; Savings on paper plates; Cost of foods served by the company.
- Cutting payroll costs. // Travel Trade Gazette UK & Ireland;10/13/2011, Issue 2977, p28
The article presents suggestions for travel businesses on reducing payroll costs.