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Web Sites For Restaurant Professionals


Restaurants & Institutions
Jam packed with well written, indepth articles and special reports. (Free registration required for articles)

Sullivision.com
provides restaurant training and profitability solutions for the retail and hospitality industry and offers live seminars, books, videos ...
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The Restaurant Doctor
Lots of great information for hospitality professionals. In addition, there are also items for sale to help run your restaurant (books, tapes, etc.)
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Restaurant Marketing
A leading authority in restaurant marketing,
hospitality marketing & foodservice marketing
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Foodservice.com
Best feature of the site is their Forums area, which contains some lively discussion on industry topics.

Adams Beverage Group
Home of Cheers & Beverage Dynamics. Be sure to visit the archive for access to articles from past issues. A must visit to keep up to date with food & beverage trends.

Nation's Restaurant News
This on-line companion to the nation's largest foodservice publication is filled with a variety of useful content for foodservice professionals. (free registration required for articles)

Suppliers Web Sites:

Restaurant Card Central
POS Server Cards,Gift Cards and Supplies

Plastic Resource, Inc
Offering high-quality gift cards, with competitive pricing

bartender How to Prevent Internal Theft Behind the Bar

by Robert Plotkin

Bevinco auditors have determined that the average shrinkage is actually 23% on liquor and draft beer, about 10% on wine and 2% on bottled beer.

1. Prohibit bartenders from checking-out their cash at the end of a shift.

2. Create Tip Jar procedures.

3. Do not allow bartenders to participate in the physical inventory process.

4. Create a perpetual inventory system.

5. Require managerial approval of comp sheet entries

6. Stricly enforce a NO SALE poicy.

7.  Require bar staff to verify cash drawer count at beginning of shift.

8. Safeguard all POS passwords.

9. Take an immediate Z reading after last call.

10.  Do not allow bartenders to overpour or underpour.

Plotkin is the president of the National Bar & Restaurant Association & author of numerous books including Successful Beverage Management- Proven Strategies for the On-Premise Operator. He can be reached at Barmedia, 1-800-421-7179, or e-mail him.

 

Eventually this part of this site will be password protected for members only. 
For now, feel free to browse:



How Does Your Operation Measure Up
to Industry Averages & Standards?

Sales to Investment (Annual Sales/Startup Cost)
Leasehold - at least 1.5 to 1. Own land and building - at least 1 to 1.Sales Per Square Foot
·
Losing Money Full-service - $150 or less. Limited-service - $200 or less
Break-even Full-service - $150 to $250. Limited-service - $200 to $300.
Moderate Profit Full-service - $250 to $350. Limited-service - $300 to $400
High Profit Full-service - More than $350. Limited-service - More than $400.

Food Cost Generally - 28% to 32% as a percentage of total food sales

Alcoholic Beverage Costs
Liquor - 18% to 20% as a percentage of liquor sales
Bar consumables - 4% to 5% as a percentage of liquor sales
Bottled beer - 24% to 28% as a percentage of bottled beer sales
Draft beer - 15% to 18% as a percentage of draft beer sales.
Wine - 35% to 45% as a percentage of wine sales

Nonalcoholic Beverages Costs
Soft drinks (post-mix) - 10% to 15% as a percentage of soft drink sales.
Regular coffee - 15% to 20% as a percentage of regular coffee sales.
Specialty coffee - 12% to 18% as a percentage of specialty coffee sales.
Iced tea - 5% to 10% as a percentage of iced tea sales.

Paper Cost
·Full-service - 1% to 2% as a percentage of total sales.
Limited-service - 3% to 4% as a percentage of total sales.

Payroll Cost
·Full-service - 30% to 35% as a percentage of total sales.
Limited-service - 25% to 30% as a percentage of total sales.

Management Salaries - 10% or less as a percentage of total sales.

Hourly Employee Gross Payroll
Full-service - 18% to 20% as a percentage of total sales.
Limited-service - 15% to 18% as a percentage of total sales.

Employee Benefits
·5% to 6% as a percentage of total sales.
20% to 23% as a percentage of gross payroll.

Prime Cost
·Full-service - 65% or less as a percentage of total sales.
·Table-service - 60% or less as a percentage of total sales.

Occupancy and Rent
·Rent - 6% or less as a percentage of total sales.
·Occupancy - 10% or less as a percentage of total sales.

 

 

 
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