HOSPITALITY TRAINING VIDEOS

VIDEOS AND ARTICLES

TRAINING VIDEOS

About Expense Loss

Expense Loss is the variance between money that is currently unsystematically expensed on product services or equipment and the achievable amount of reduction that is possible or interpreted though a review and fiscally applied methods of spending behavior and forward thinking.

Cost of Goods Sold "COGS"

(COGS) refers to the direct costs of producing the goods sold by a company. This amount includes the cost of the materials and labor directly used to create the good. It excludes indirect expenses, such as distribution costs and sales force costs.

14 point F&B Analysis

Restaurant owners, country club presidents, board of directors and food and beverage managers will find value in this training video for the food and beverage department. Segment includes a 14 point analysis program leading from the food and beverage department to relationships with golf and pool expenses.

OVERVIEW VIDEO

Preventative Maintenance

Restaurant Operations Repair training offers simple In-house techniques to reduce 3rd party service costs.

Preventative Maintenance Operations Article

pdf restaurant_operations_hvac_repair_and_invoicing.pdf

00:00

Jim Lopolito - Podcast: Country Club 14 Point Food & Beverage

OVERVIEW VIDEO

Effective Inventory Management Procedures

Combines purchasing effectively and at the right price, HACCP, receiving of goods and the accounting of what you ordered, documentation of shorts, quality of product, counts and weights, efficient storage and security, proper issuing procedures, preparation procedures that measure and/or account for the utilization of waste, and recipes that effectively provide a meal that has been well thought out, thus providing proper menu price, reduced returns, and an empty plate upon retrieving from the customer.

TRAINING VIDEO

Ordering and Receiving Procedures for Restaurants and Country Clubs

There are many processes that must be used in order to achieve profitability in foodservice, and a watchful eye on receiving procedures is crucial to the success of your business. Poor accountability in a receiving department directly affects your profits, it affects accurate menu pricing, this effects revenue, and this effects if the product you receive varies in any way from the product you ordered. Without careful checking, you have no verification or accountability, and poor receiving procedures can overcome a business and cause failure.

Lopolito Hospitality Consultants Promo Video

ARTICLE

ADAPTING YOUR HOSPITALITY BUSINESS IN 2020

There are two roads ahead of us.
1) You can reopen your business keeping it relatively the same.
2) You can adapt.
Which one will you choose?
Attempting to reopen right now without changing your business model has a high probability of putting you out of business. Go ahead, show me that I am wrong, but with social distancing, masks, 30% occupancy, regulations that say you cannot include something, the impossible sanitation guidelines, along with public fear, and the revenue you achieve will not be enough to pay your expenses.

ARTICLE

WITH CLUB BRAND MUST WE EMBRACE TRADITION

Private clubs are a rare breed of business operations with success requiring harmony across all borders of the amenities. There can be many differences among the spectrum of clubs, but inside each one there must be synergy among membership, employees, and services to succeed and prosper following the principles of its creation. This synergy has constant pressures and a survival tactic of pliability is essential.

A Restaurant Case Study

Delancey's Restaurant desired improved Front-of-House (FOH) services to their customers and an understanding and improvement of the perceived deficiency in profits based on the level of income being achieved. The owner was unsure of the reasons behind the differences in business flow and lower profits and called upon LHC to perform a review and determine a direction in addressing these conditions.

The Case Study

ARTICLE

How to Control and Reduce Restaurant Expenses

The proficiency required to understand and control expenses is not as simple as it may seem. Revenue and expense, purchasing and inventory management, profit and loss, and many other factors are all tied together with an enduring management oversight behavior supported by knowledge and understanding of the industry.

OVERVIEW VIDEO

Obstacles in the Hospitality Consulting Training Process

We locate Obstacles that are obstructing your FOH and BOH service team from higher performance. This can even effect management and other departments in your business. If you have obstacles in your restaurant or other service business, these interference's reduce productivity.

pdf obstacles.pdf

TRAINING VIDEO

Expense Loss

Expense Loss: *Our ELR program reviews variances between money that is currently unsystematically expended on product, services, or equipment, and the expenses going forward upon our review and implementation of practical methods of spending behavior.

pdf concentrating_on_expense_loss.pdf

Definition: The variance between money that is currently unsystematically expensed on product, services, or equipment and the achievable amount of expense reduction that is possible or interpreted through a review and fiscally applied methods of spending behavior and forward-thinking decisions.

Job Descriptions In Hospitality Operations

Having job descriptions and training materials improves productivity. If you require these essential materials to be written for your business, reach out to us for this service.
Job Descriptions-Recipe Building-Menu Engineering-Training Materials

TRAINING VIDEO

Managing Yields in Restaurant Operations

Meat Me in Receiving: Yield Management is essential to properly price menu and buffet item costs and prices.

The video is one example of analyzing yields.

pdf meat_me_in_receiving2.pdf

pdf watching_the_receiving_department.pdf

TRAINING VIDEO