restaurant operations
Restaurant Labor Cost and Scheduling Against Sales
How restaurant labor cost percentage is calculated, what published guides give as benchmarks, and the wage rules that make a cut shift…
How to Build a Weekly Prep List for a Restaurant Kitchen
A prep list only works if it names the item, the cut, the quantity and the cook. Here is how to build…
How to Write a Recipe Costing Card
A recipe costing card lists every ingredient, corrects for trim and waste, and ends in a cost per portion. Here is how…
Writing a Weekly Order Guide for a Restaurant
An order guide works when it lists vendors, delivery days, pack sizes and par levels in one place. Here is how to…
Cross-Training Restaurant Staff
A small restaurant survives call-outs when each position has a trained backup. How to pick the first pairs, write down the job,…
Seasonal Menu Planning Against Ingredient Cost
Seasonal menus can lower food cost, but only if every dish has a cost on it. A cycle for costing, checking USDA…
Registering a Business in New York: Assumed Name and Sales Tax
New York asks for two registrations: an assumed name filed with the county clerk or the state, and a sales tax Certificate…
What a Health Inspector Looks at First
What a Suffolk County health inspector checks in a restaurant, how violations are sorted into risk factors, and the short list worth…
Google Business Profile or Yelp for a Restaurant
What Google Business Profile and Yelp let a restaurant owner control, why one listing gets the effort, and the stale-menu lesson behind…
A Weekly Cleaning Checklist for a Restaurant
New York's sanitary code sets cleaning minimums but no weekly schedule. A weekly restaurant cleaning checklist that fills the gap, with the…