The best way to run a restaurant food cost is to know what you are buying in the first place!
Welcome Restaurant Owners, Club Managers, F&B Managers/Directors Caterers, All New folks getting into the business. This is our weekly series that will share little known facts in the world of Restaurant, Country Club and general food service purchasing.
The series will entertain you and in some cases share secrets that your vendor does not want you to know.
Also, please leave your questions or comments I will try to answer them all.
At The F&B Purchasing Doc, we post weekly training tips for Restaurants, Country Clubs, Golf Clubs, Catering Operations. Everyone out there talks about Food Cost and show the mechanical way to measure and control the single largest expense line on your P&L.
As an operator of over 35 years and the purchasing manager for 64 properties, I have found that Food Cost can make you or break you. You receive it right, you store it right, you rotate it right, you prep it right, you prepare and present it right. But none of that helps if you are not buying it right in the first place. We show you how.
Denis is founder of ProBuy. ProBuy has negotiated a true “margin over cost” program. This is not another rebate program. This is an auditable true, “no hand pricing allowed” agreement. This program is NOT for everbody. Rebates are easy, true comittment to a program takes effort.
Get more details at www.probuydeals.com
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The F&B Purchasing Doc