News Archives: September-April 2016
Minimizing Credit Card Processing Fees
Published 7/25/16 by Restaurant Hospitality
Merchant processing fees for credit and debit cards can be lowered by as much as 40 percent. Most credit cards will add markups and ancillary fees to squeeze as many dollars as possible out of an operation, but negotiating fees without a contract can swing into your favor.
Commodity Prices Remain Favorable
Published 6/27/16 by Restaurant Hospitality
Now may be the time to build inventory for items that can be kept non-perishable. Across the board, food prices have fallen 2.9 percent this year through April and the forecast is for these costs to hold steady or decrease even more through 2016.
Managing Labor Costs
Published 4/11/16 by Restaurant Hospitality
Determining labor costs does not have to be like throwing darts. Accurate sales forecasting, lean scheduling and daily labor tracking can help generate more out of your dollar.
Being OSHA Compliant
Published 9/20/16 by Restaurant Hospitality
Maintaining a safe working environment not only protects your staff and patrons. Keeping the federal Occupational Safety and Hazards Administration (OSHA) satisfied also helps ensure your operation can continue. Proper storage of dangerous materials and the ability to perform duties without overextending yourself can reduce lost production time and other costs.
'Tender' Steaks Can Pose Bacteria Risk
Published 5/23/16 by Kaiser Health News
Mechanical tenderizing, in which the beef muscle fibers are broken down, allows for easier chewing. However, such practices also increase the risk for foodborne illnesses, as bacteria on the outer surface can seep down to the beef's interior. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.