There’s a lot to learn in developing a successful menu when buying French fries. Chow Talks host Dave Miesse explains the simple truth of balancing “best quality” over the “right product.” Finding the right product for the purpose might not always be the first obvious choice.
Know why your local food distributor often charges more for the same items you might find for less at Restaurant Depot or Costco? Well, to get lower food costs from local distributors comes down to how often the delivery truck stops at your place each week. DSR Dave Miesse explains how you can get theRead more about Lower food costs from distributor is one stop away[…]
National brand foodservice products tend to cost a little more. Are you getting your money’s worth? Or are less expensive distributor brands the way to go. Here’s how to decide. National brand foodservice products video transcript So out on the street, you hear this all the time… should I pay more for this national brandRead more about Are national brand foodservice products worth it?[…]
The Restaurant Boss Ryan Gromfin and foodservice sales vet Dave Miesse reveal unwritten rules about average margins your local distributor applies to the food products you buy. Average margins video transcript Is there an average margin? I’ve asked this question before and I’ve got different answers, but I’ve heard and I’ve seen it that whenRead more about Average margins restaurants pay for food ingredients[…]
Are you paying your invoices to food suppliers with electronic funds transfer, a.k.a. EFT payments? If not, you’re likely paying more for your ingredients these days. And not building good will with suppliers who’ll be less willing to work with you financially down the road if you hit a rough patch. Listen in as foodserviceRead more about EFT payments to food suppliers could save you money and hassle[…]
The Restaurant Boss Ryan Gromfin knows you want two things from your local supplier: fair prices and great service. Ryan returns to Chow Talks to chat about the hard lessons learned on how to get what you need as a restaurant operator. The hard knuckle approach of pitting supplier reps against each other might shaveRead more about Fair prices, great service: getting what you need from local supplier[…]
Have you ever want a specific product and your local distributor says, “no, sorry, we don’t stock that.”? Don’t take no for an answer. Just ask… “does your company buy from Dot Foods?” Chances are your rep will say yes to your question. Which means there’s a good chance that your local supplier can getRead more about What to say when local distributor doesn’t carry a product you want[…]
Tracking what patrons leave behind through a plate study can literally save a restaurant thousands in food costs each month. Your local nursing home most likely conducts a plate study routinely. But the idea works just as well for any restaurant that wants to lower food costs. The idea is simple. Just measure food portions,Read more about Plate study shows how restaurants throw away money[…]
Few things drive restaurant managers nuts more than controlling food costs. But it really comes down to one simple rule that Chow Talks host Dave Miesse learned 38 years ago as a wet-behind-the-ears distributor sales rep. This is part 2 of how to set menu prices that remain profitable week in and week out. ListenRead more about Controlling food costs comes down to one simple rule[…]
Ryan Gromfin, a.k.a. the Restaurant Boss, explains many restaurant operators focus on the wrong thing when figuring food costs. The trick isn’t reaching a 30-something percent cost. It’s first knowing what customers are willing to pay for your menu item. Listen in below to our latest Chow Talks video.