countncontrol.com
Count-n-ControlCount-n-Control - Food Stock Control/Inventory Management internet software for the food service industry.
http://www.countncontrol.com/
Count-n-Control - Food Stock Control/Inventory Management internet software for the food service industry.
http://www.countncontrol.com/
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Paul Clarke
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El●●am , Victoria, 3095
Australia
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ReadySet Websites
Paul Clarke
7 Vi●●●●reet
El●●am , Victoria, 3095
Australia
View this contact
ReadySet Websites
Paul Clarke
7 Vi●●●●reet
El●●am , Victoria, 3095
Australia
View this contact
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Count-n-Control | countncontrol.com Reviews
https://countncontrol.com
Count-n-Control - Food Stock Control/Inventory Management internet software for the food service industry.
Count-n-Control New Release | Food Margin
https://foodmargin.com/2011/09/10/count-n-control-release-version-0-2
About Managing Food Operations. September 10, 2011. Announced the release of version 0.2 of the Count-n-Control online food inventory management solution. This release included the following enhancements:. Making the site faster and easier to use. New “Process Transaction” component. For faster invoice entry. To speed up the user experience. Minor bug fixes and enhancements. Posted by Paul Clarke. Filed in Food Cost Control. Leave a Reply Cancel reply. Enter your comment here. Address never made public).
Reducing Key Person Dependency | Food Margin
https://foodmargin.com/2009/10/31/reducing-key-person-dependency
About Managing Food Operations. Reducing Key Person Dependency. October 31, 2009. Many kitchens rely heavily on one or two individuals to keep the wheels turning. If one of these individuals get hit by the proverbial bus, your business could be in real trouble. Here are some ways to reduce your Key Person Dependency:. Be aware of your reliance on Key Persons and have a backup plan. Recipes, including photographs to show presentation standards. Opening and closing checklists. Mis en place par levels.
Work Less, Manage More | Food Margin
https://foodmargin.com/2009/12/22/work-less-manage-more
About Managing Food Operations. Work Less, Manage More. December 22, 2009. Most managers in the food service industry work their way up from hands-on operational roles. In the progression from operational to managerial roles a manager must learn to let-go of day-to-day operations in order to be more effective. This is often a painful transition. Recruiting – spend time recruiting the right people. Marketing – grow the business by spreading the word. Purchasing – Shop around for better deals. My friend ma...
Recipe Costing | Food Margin
https://foodmargin.com/category/recipe-costing
About Managing Food Operations. Recipe Costing: Management & Passion. November 18, 2012. How many food operations don’t know their recipes cost? I have heard estimates of 80%-90% of food service operations don’t. In an industry with a high failure rate, this seems incomprehensible. A good recipe costing software solution will allow you create sub/batch recipes that can be used as an ingredient in other recipes, reducing duplication and allowing costs to flow through to the primary recipe. Your solution s...
Food Margin | About Managing Food Operations | Page 2
https://foodmargin.com/page/2
About Managing Food Operations. Count-n-Control reviewed on Back Burner Blog. October 20, 2009. Count-n-Control was recently reviewed on the Back Burner Blog. Greg McGuire blogs about the foodservice industry at The Back Burner, which is written by the employees of Tundra Specialties, a company specializing in restaurant equipment and food service supplies. Here’s what they had to say:. But everything you need and expect from an inventory management system is here at your fingertips…”. September 6, 2009.
Recipe Costing: Management & Passion | Food Margin
https://foodmargin.com/2012/11/18/recipe-costing-management-passion
About Managing Food Operations. Recipe Costing: Management & Passion. November 18, 2012. How many food operations don’t know their recipes cost? I have heard estimates of 80%-90% of food service operations don’t. In an industry with a high failure rate, this seems incomprehensible. A good recipe costing software solution will allow you create sub/batch recipes that can be used as an ingredient in other recipes, reducing duplication and allowing costs to flow through to the primary recipe. Your solution s...
Accounting for Complimentary Items | Food Margin
https://foodmargin.com/2009/11/04/accounting-for-complimentary-items
About Managing Food Operations. Accounting for Complimentary Items. November 4, 2009. This Food Cost Control Blog. Post has an interesting perspective on using a nominal cost in recipes to account for Complimentary Items (e.g. bread rolls etc…). What’s a typical Q factor in a high end dining room offering rolls, butter, salad, baked potato, more butter, and sour cream? About $3 if you use fresh baked rolls. Click here to read the full post…. Posted by Paul Clarke. Filed in Food Cost Control. You are comm...
10 Tips for a Serving Consistent Food – Run-a-Restaurant Blog
http://www.blog.runarestaurant.com/393
10 Tips for a Serving Consistent Food. Good restaurants provide a consistent dining experience. The quality, quantity and presentation of food plays a major role in a customer’s experience. Too often guests are disappointed by a meal they have tried previous that does not meet their expectations. Here’s 10 ways you can control the consistency of the food you produce:. 8211; Monitor incoming goods to ensure they meet your standards. Use Scales and Measures. Present your food in crockery that governs the a...
Write-a-Recipe, menus – Run-a-Restaurant Blog
http://www.blog.runarestaurant.com/write-a-recipe-menus
The Write-a-Recipe service allows you to group Recipes into Menus for reporting and analysis. To edit or create a menu, go to the Edit menu and select Menus. Once you’ve selected a recipe, the category and price will automatically be filled in for you. However, you also have the option to manually update the Sell Price without returning to the recipe section of the site. The Write-a-Recipe service will automatically enter all of the recipes that are associated with the chosen menu, but you also have the ...
Count-n-Control, Stock Item Administration – Run-a-Restaurant Blog
http://www.blog.runarestaurant.com/count-n-control-stock-item-administration
Count-n-Control, Stock Item Administration. To edit or add stock items in the Count-n-Control service, go to Edit, and then Stock. From here you can select an existing Stock Item from the list on the left of the Page, or you can click New to create a brand new Stock Item. When adding a new stock item it is important to specify the units of measurement that are associated with that Stock Item. Stock Items can be measured in 3 different ways: Purchase Units, Count Units & Usage Units. You must be logged in.
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Count-n-Control
Control inventory and reduce food costs with Count-n-Control. Food costs are an essential factor in the success of your business. Control them more effectively with this complete food inventory management solution. Count-n-Control lets you monitor stock levels, cost menu items more accurately, and track your sales and profits. Follow your inventory through the entire life cycle from intake to menu preparation to sales to get a clear view of your restaurant’s food requirements and overall profitability.
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