27 Mar
Sunday Dinner with Barbara Scott-Goodman
Barbara Scott-Goodman
Regardless of how you spend the day, Sunday retains a pace and feeling all its own. Sunday can never be mistaken for Saturday or, thankfully, Monday...
27 Mar
Inventory
It is essential to take monthly inventories and cost everything out. Inventory should be organized by the following categories: Food, Wine, Liquor,...
27 Mar
Sunday Dinner with Barbara Scott-Goodman: Fall
autumn All human history attests That happiness for man-the hungry sinner- Since Eve ate apples, much depends on dinner. Henry Carey 1663-1743
27 Mar
Payroll Cost & Benefits
The last component of prime costs is payroll. Payroll is mostly a fixed cost because the restaurant has a certain number of people working a night no...
27 Mar
Sunday Dinner with Barbara Scott-Goodman: Winter
Winter Dinners Of all the days that's in the week I dearly love but one day, And that's the day that comes betwix A Saturday and Monday. Henry...
27 Mar
Sunday Dinner with Barbara Scott-Goodman: Summer
summer They dined on mince, and slices of quince, Which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the...
27 Mar
Sunday Dinner with Barbara Scott-Goodman: Spring
spring He may live without books-what is knowledge but grieving? He may live without hope-what is hope but deceiving? He may live without love-what...
27 Mar
Payroll
The ADL Hospitality Group had the opportunity to view a study that forecasted specific threats to the restaurant industry. The findings concluded...
26 Mar
Overall Beverage Costs
Beverage cost needs to be broken down into the following categories: Wine Cost Liquor Cost Beer Cost Beverage Cost Formula: Net purchases/ Net...

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