Eating Green: Exploring the Triple Bottom Line
The recent Stanford Study called to attention the reason so many folks choose organic foods over conventionally grown, and it’s not necessarily nutritional value. The study asserted that…
9 Tips for Incorporating Local, Sustainable Foods Into Your Menu
“Local” and “Sustainable” have been buzz words of the restaurant industry for the last few years and this trend is here to stay. Buying locally and sustainably is not just good for the environment…
Inventory Management
Every month chefs hunker down in the walk-in refrigerator and dry-storage room to count what’s on hand. It’s not a particularly pleasant task and, unfortunately, it’s often put off until the end of…
How Do You Measure Success?
I started working with a new client last week who wants to re-energize his business. In our initial meeting, I asked him his goals for the strategic audit. He replied, “I want to make a profit.” I…
Case Study: Managing Food Costs
Samantha’s (the name has been masked, as the company was recently sold to a new owner) was a local food service company with retail cafes in the financial district of Boston. They catered to the…