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Newsletters

Cruise Industry Trends - Food and Beverage

Sunday September 7th, 2008

Next :: Most Read

Page 1 of 2

	Food & Beverage - Wine Inventory Turnover - By Joe Dunbar
	For the non-accounting readers, I'm going to start out with a simple definition. Inventory turnover equals cost of goods sold divided by ...


	2007-08-29	Food and Beverage	more...

	Food & Beverage - Wine Cellar Investments - By Joe Dunbar
	An article entitled 'The Best Restaurants For Wine Lovers' is featured in the current issue of Wine Spectator magazine (with category lis...


	2007-08-22	Food and Beverage	more...

	Food & Beverage - Basic Wine Cost Control - By Joe Dunbar
	At the heart of wine cost control, a bottle accountability system provides the information needed to properly evaluate results. Too much ...


	2007-08-13	Food and Beverage	more...

	Food & Beverage - Month End Surprises - By Joe Dunbar
	When food cost percentages are in flux, its common to experience numerous month end surprises. Most of the good surprises will spark a ro...


	2007-07-30	Food and Beverage	more...

	Food Inventory Levels - By Joe Dunbar
	One of the quickest ways to lower your food cost is to reduce the amount of food stored in the freezers and coolers. Since a lower food c...


	2007-07-23	Food and Beverage	more...

	Volatile Food Cost Results - By Joe Dunbar
	Some operators experience wide swings from month to month in their food cost percentage. Trying to analyze a moving target can be a rough...


	2007-07-10	Food and Beverage	more...

	Effective Food Cost Control - By Joe Dunbar
	It is very important to use clear, properly prepared reports to analyse food cost results. Often, the reports become the focal point due ...


	2007-07-02	Food and Beverage	more...

	Food Cost - Beyond Basic - By Joe Dunbar
	In last week's article Food Cost Basics , I outlined the traditional formula for calculating food cost percentage.


	2007-06-18	Food and Beverage	more...

	Food Cost Basics - By Joe Dunbar
	Several people have emailed me in the past few months asking how to calculate their food cost percentage. In addition, many people have a...


	2007-06-13	Food and Beverage	more...

	Steps to a More Profitable Wine List - By Ken Burgin
	The wine list is an essential part of your profit strategy, and ultimately, it's about retailing another product on your menu.


	2007-03-07	Food and Beverage	more...

	Forecasting the Numbers: There's a Lot You Can Do - By Ken Burgin
	With smart 'future-watching', you can adjust capacity to reflect the level of expected business. When you avoid surplus staff and unneces...


	2007-02-27	Food and Beverage	more...

	Americans Are Redefining How They Eat Breakfast
	When you think of a traditional American breakfast, does a full plate with eggs, bacon or sausage, toast, and hash browns served with a c...


	2006-12-12	Food and Beverage	more...

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