Communications

FOOD COST IS NOT JUST THE PURCHASE PRICE: IS YOUR BUSINESS CONTROLLING COSTS OR JUST MANAGING INVOICES? Does a cheap ingredient necessarily mean a high-profit dish? Not exactly. When calculating food costs, many restaurant owners usually start with the purchase price of raw materials. If their buying price is lower than their competitors', they assume their profit margins will be higher. However, by the end of the month, the business results do

CUSTOMERS DON’T LEAVE BECAUSE THE FOOD IS BAD – THEY LEAVE BECAUSE THEY WAIT TOO LONG What do you think drives customers to cancel orders, walk out, or never return? Is it because the food isn't good enough? In many cases, the real answer is: having to wait too long. Today, customers aren't just comparing your restaurant to the competitor next door. They are comparing your experience to every single service they use

CUSTOMERS DO NOT ACCEPT: "THIS BRANCH IS TASTIER THAN THAT BRANCH" "This branch is saltier." "Last time it tasted great, this time the quality is completely different." "The dim sum is inconsistent, some are big and some are small." If you are operating a restaurant chain or planning to expand your system, these feedbacks are probably not unfamiliar to you. The key issue is that customers do not care which chef prepared the dish, where

CHEF QUITTING - HOW MANY RESTAURANTS ARE ACTUALLY READY? The night before, the restaurant was still operating normally. The next morning, a text message appears: "I am resigning starting today." Just a few minutes later, the entire system begins to suffer. The menu has to be adjusted. Shifts are disrupted. The remaining staff must shoulder the extra workload. Customers wait longer, and food quality begins to lose its stability. The worrying part does

F&B OPERATIONAL OPTIMIZATION: ARE OWNERS PAYING FOR VALUE OR FOR REPETITIVE TASKS? A question worth reflecting on for every cafe, restaurant, and establishment owner: Are you paying your chefs to create a distinctive culinary experience, or are you paying them for repetitive daily tasks such as processing, cutting, mixing, seasoning, and preparing ingredients? In a context of rising labor costs, growing competitive pressure, and customers demanding faster service speed, the F&B operational

BRC - The Leading Food Safety Standard in Europe BRC (British Retail Consortium) is one of the most prestigious food safety standards in Europe, established to ensure the quality and safety of products within the global food supply chain. This standard is particularly crucial for retailers in the United Kingdom and the European Union (EU), where requirements for quality, traceability, and food safety control are always set at an exceptionally high