HPS Blog

Food Cost Best Practices: The Importance of Generating Theoretical Food Costs

Posted by: Seva Procurement on Apr 24, 2014 at 6:00 pm |

Almost every restaurant and food service operator in the country shares a similar monthly routine—the completion of a product inventory and the subsequent generation of a food cost percentage.  This process not only enables the creation of a restaurant profit and loss statement that illustrates the financial health of the business, but can also uncover emerging operational performance issues.    Read More »

Food Cost Control in Economic Down Turns

Posted by: Seva Procurement on Apr 24, 2014 at 5:58 pm |

Open any newspaper and it is quickly apparent that we are being bombarded with signs of an economy in peril. While these predictions have sometimes become self-fulfilling prophecies as publicized economic fears have fueled consumer behavior, there are certainly economic signals that indicate a struggling economy.  Read More »