Miraj Uddin Sekh’s Post

How to Control the Food Cost? Answer -Controlling food cost in a restaurant, hotel, or café involves a strategic blend of careful planning, efficient management, and consistent monitoring. As a chef, it's crucial to start with meticulous menu planning, focusing on seasonal and local ingredients to keep prices down. Regularly reviewing supplier contracts and negotiating better rates can also significantly impact costs. Portion control is essential; training the kitchen staff to use precise measurements prevents wastage and ensures consistency. Additionally, implementing strict inventory management practices, such as tracking stock levels and using a first-in, first-out system, helps reduce spoilage and over-ordering. Finally, closely monitoring sales data and adjusting the menu based on popularity and profitability ensures that every dish contributes positively to the bottom line. By adopting these practices, we can maintain high-quality offerings while keeping food costs in check. Chef Pranit.

Food & Beverage Planning. Our team has a combined 40 years of experience in food & beverage planning, restaurant management, and catering. What does that mean for you? It means we know what foods should (or shouldn't) be served for your event based on the time of year, the venue, the weather, and the audience. It means we ask questions about dietaries that others might not think about. And it means that we know, from experience, that your food service type can totally change the experience and flow of the event. It also means that we are experts in helping you create a food & beverage plan / menu that will exceed expectations. We will help you get creative, so that your attendees get excited! We can also help massage this area with budget constraints - as this is typically one of your bigger lines on the budget. Action stations - themed, coursed meals - tapas style dining - elegant plated service..... you name it and we can help create it (And then find the right food/beverage partner to execute the vision) Send us a DM and let's get started! #KentuckyEventCompany #LexingtonEventCompany #EventProducer #FoodandBeveragePlanning #EventCatering #EventFood #mealplanning

Food and beverage service refers to the process of serving food and drinks to customers in a restaurant, hotel, or other types of food establishments. It involves a range of activities, including taking orders, presenting menus, serving food and drinks, and providing customer service. There are different types of food and beverage service, including: 1. Table service: This is when customers are seated at a table, and waitstaff take their orders and serve the food and drinks directly to them. Table service can be categorized into various styles, such as à la carte service (customers order from a menu) or banquet service (where a set menu is served to a large group). 2. Buffet service: In buffet service, a variety of food and drinks are displayed on a self-service counter, and customers can serve themselves. Waitstaff may be responsible for replenishing the food and drinks and clearing used plates. 3. Counter service: This type of service is common in fast food restaurants or food stalls, where customers.

Don't underestimate the drink! Beverages can make or break your restaurant. 🍹 Did you know? 70% of customers say the availability of specific drinks can sway their restaurant choice! 🥂 Here's why your beverage selection matters: 🤝Complements the Menu: The right drinks enhance the dining experience by pairing well with your food offerings. 🍺Caters to Diverse Preferences: Offer a variety of beverages to attract a wider audience, from craft beers and cocktails to refreshing non-alcoholic options. 💰Boosts Profit Margins: Beverages often have higher profit margins than food, so a well-curated selection can significantly increase your revenue. Don't just serve food, serve experiences! Craft a beverage menu that makes customers thirsty for your restaurant. 📬DM us to subscribe to our weekly newsletter for more restaurant tips, tricks, and trends!

The first and most important attribute of a restaurant food supplier is that they have high-quality products. However talented your chef is, they can’t overcome poor ingredients, so make sure your suppliers have fresh, quality goods. Here's how 👉 https://brnw.ch/21wGJAr

Selam! #WHAT is the reason behind for a customer to complain over #food Quality? #ARE customer complaints always #subjective or based on their individual #preferences? #WHY café & restaurant owners & managers often overlook Product #quality after the Early Successes and the restaurant honeymoon period? Bad, mediocre, or just plain old food can quickly put off the customers and ensure they never return. If other aspects of the café or restaurant are good, like the location, the price, or the ambiance, they may be able to excuse it. #But bad food, in the end, will #eat your restaurant from the inside out. Due to various pressures and priorities owners/Managers get distracted from maintaining high standards. #Here are some common reasons why food and Product quality may be neglected by #Owners: #BRIDGE To ensure food quality remains a top priority, we have strategies for restaurant owners #contactus

How to Control the Food Cost? Answer -Controlling food cost in a restaurant, hotel, or café involves a strategic blend of careful planning, efficient management, and consistent monitoring. As a chef, it's crucial to start with meticulous menu planning, focusing on seasonal and local ingredients to keep prices down. Regularly reviewing supplier contracts and negotiating better rates can also significantly impact costs. Portion control is essential; training the kitchen staff to use precise measurements prevents wastage and ensures consistency. Additionally, implementing strict inventory management practices, such as tracking stock levels and using a first-in, first-out system, helps reduce spoilage and over-ordering. Finally, closely monitoring sales data and adjusting the menu based on popularity and profitability ensures that every dish contributes positively to the bottom line. By adopting these practices, we can maintain high-quality offerings while keeping food costs in check.

Did you know the average restaurant food cost is 28-35%? Lowering this by just 1% can increase profits by 3-5%. Imagine the impact on your bottom line. Establish a dynamic food cost model that adapts to changing prices and menu items, These small changes make a big difference.

If The Chameleon Agency were a restaurant, it would be Six by Nico. Why do I say this? Firstly, to understand why I've said this. You've got to know what Six by Nico is. For those who haven't been, and I highly recommend going, especially if you love your food, Six by Nico is a menu tasting experience. But it isn't just the same menu all year around. Or a menu that changes with the seasons. The menu changes every six weeks or so and each menu is inspired by a country the Six by Nico team visit. Isn't a menu tasting experience really expensive though? No. For six courses it is £35 per person and if you want to add the wine flight you can for an additional £30 per person. If you do one of their lunch deals it is £20 for four courses. So much value for money, especially for the quality of the food and the level of the service. That's why we're like Six by Nico. Value for money, quality and level of service. Time and time again the team keep smashing client expectations, raising the bar and adding value And when myself and my partner treated ourself to a day off last week to enjoy the lunch menu at Six by Nico, the above hit me. If Chameleon was a restaurant. It would be Six by Nico. If you do love your food and haven't been yet. Please treat yourself and go and experience the amazing food and service at the restaurant. I guarantee you'll want to keep going back.