August, 2003

Courting Customers and Cutting Costs, Not Corners
By Sharon McDonnell

In a tough business environment, food and beverage directors are concentrating on the basics to drive top-line sales: providing excellent quality and service while cutting back-of-the-house waste and efficiency...

[Question] What has been your most effective cost-saving measure in the kitchen?

Greg Harrington, MS, beverage director, B.R. Guest, Inc., New York City: "We use Eatec software to track food and beverages from the moment we sell-it's absolutely incredible, with proven cost savings. I can tell for any food or liquor item how much I am really selling over the past week, past month, or past year. If items at the bottom half of the wine list aren't moving, we try to figure out how to get them to the top. And optimum performance for a restaurant is compared with actual performance."

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