Increasing Restaurant Revenue – Introduction

This is a topic that is always on the minds of restaurant owners and their management. It’s the entire reason you created the restaurant and, if you aren’t the owner, it’s the all encompassing way that you are judged by your superiors. My role as a consultant has led me to discover through trial and error many ways to increase restaurant revenue. Those of you who know me understand that I am a thorough list maker and a very goal oriented project manager. This is key to getting things done but without the list or the projects there isn’t anywhere to start. This is where I am thankful that you have found me and I look forward to charting out the paths of success one item at a time.

The order of this list will not be in order of importance or even in order of return on your investment – instead it will be in order of what I think you should get done right now. You will be able to take any of these items one by one and start on them without regard for the others.

Let me also take this time to let you know that one a personal level I am more than willing to help as well. This is what I do for a living and for a passion – feel free to email me.

You may be wondering how many episodes of increasing restaurant revenue there will be – the answer is simple, as many as it takes until you stop looking for them. The momentum I will cause your business toward increasing revenue will take care of itself in the long run but as it stands now I expect you to visit often and follow these tips. Also there are other subjects that I will discuss that aren’t just ‘Increasing Restaurant Revenue’ directly but instead extensions of one another. Consider each of these subjects introductions to the overall process and then I will publish more thorough details of that matter as we continue on this journey.

Here are some examples of the topics:

Cutting costs, driving toward the bottom line

Become unique

Increasing your SEO and overall internet presence

Improving your staff and their outlook

Customer base development

Menu design

You will be able to find all this information and more by visiting our website.

Beer Review: New Belgium 1554

Brewer: New Belgium Brewing Company
Name: 1554
Style: Belgian Dark Ale
Price: $5.50

Notes
Appearance: Pours dark brown and nearly black with ruby hues on the edges. Off-white thick head that has excellent retention. When it dissipates it leaves behind a light brown foam over the top of the brew and inherently in the lacing as well.

Smell: Initially it is reminiscent of chocolate milk and plum. Some of the more subtle scents are earth, coffee, caramel, and marshmallow.

Taste: The first flavors are chocolate, caramel, toffee, brown sugar, butter, and moist soil. The more secondary flavors include raisin and cake. There is little to no bitterness to it and hence it is not very hoppy. Very light sweetness.

Mouthfeel: Smooth and medium bodied. Crisp carbonation and a creamy finish.

Overall: The beer is modeled after a beer recipe from 1554 and it certainly maintains an old world belgian style flavor and appearance. Some of the best selling points is that though it appears deep dark and sludgy and mean it is actually smooth and creamy with notes primarily of chocolate and light coffee.

Recipe – Vanilla Pudding

This is a simple recipe to make “Vanilla Pudding” though by definition it isn’t. It’s simple and cheap to make at home and it’s absolutely delicious. I promise that everyone will enjoy this. In the past we served this at our restaurant and now I just make it completely randomly.

 

  • Get a fresh vanilla bean, we used Tahitian but by no means are they the best or what you should always use.
  • Quart of cream
  • Cup of sugar
  • Some bakers flour (all-purpose)
  • 9 eggs

1. So the process is pretty simple. Set up a double boiler. This is done most commonly by taking a medium size pot with high edges and filling it a third full of water, and putting a large metal salad bowl over the top so it rests on the sides of the pot and not in the water.

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2. Put cream, sugar, and vanilla bean in there (cut the vanilla bean along it’s length in halve, then take each half and and scrape the beans out with the corner of your knife, it’ll make sense when you’re doing it).

 

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3. Put the heat on the stove on medium low so that the bowl gradually warms up – you never want it to be at a roaring bowl, only ‘fish eyes’

 

4. Take a bowl and gather the egg yolks (only the egg yolks!)

 

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5. Take another little bowl and put two tablespoons of flour and two table spoons of water in here and whip the shit out of until it looks like… the abominable snowman hawked a big fat loogey in the bowl.
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6. Take the ‘flurry’ you just made and add it to the egg yolk bowl while whipping the crap out of it too.

7. When the cream seems like it’s warming up, a whisper of steam is rising off the top, and it’s too hot to put your finger in for more than a couple seconds – slowly add the egg yolk bowl while whisking constantly.
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The whisking continues

and continues

don’t stop
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keep whisking

8. Then finally when you can whisk it in a circle, pull out the whisk, and the momentum will carry the goo only a half turn on it’s own momentum. It’ll make sense when you get there, if it doesn’t get there after 15 minutes then make more flurry and add it slowly.

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After this I like to put the cups in the fridge for at least 3 hours before I eat anything. Sometimes I’ll leave them in the fridge for a whole week. Enjoy!

 

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