FooBar Consulting

Another video coming soon! This time: HAND-CUT FRIES & CHIPS. Nothing is more disappointing than brown, soggy chips and crisps. Keep eyes out the next few weeks, I’ll show you how to NAIL your own fries and chips - and as always I want you to elevate this basic side to add the most value to your customers, while minimizing your costs!! Stay tuned!

**side note - one recipe came out ABSOLUTELY AWESOME, and no one is making this. I can’t wait to share it with you.

Chris Freeman on LinkedIn: #fries #crossover #food New year, new company, new focus. Some news coming soon, but in the meantime, I was prepping some recipes for the next video and I came up with a BANGER...

It's finally here!
The end of the holiday season is here.
You made it through. Breathe easy.
Let's start the new year with a new focus - be Proactive, not Reactive. The next big push is Valentine's Day, so be ready and attack early. Let your customers know what your plan is, and the earlier the better. But for now, enjoy tonight - pat yourself on the back after tonight's final rush, pour a strong one, and relax tomorrow. Take a day to reflect on the past year, and what your goals are to come. Happy New Year's everyone!

Let's get cheesy with creative Mac & Cheese ideas! Give your customers a reason to spend a little extra on added-value dishes; whether side items, shareable sides, or entrees - pasta is a fantastic option due to low food cost and decent profit margins.

Elevating MAC & CHEESE (part 2) UPGRADE your MAC & CHEESE! Give your customers a reason to spend a few extra by elevating your mac - whether as a side, a shareable side, or an entree, Mac &...

(Whew)
Sorry for the delay, the past week was…hectic! The video is finished, and it’ll drop soon!

Side note: I’ve reworked this one to be much, much quicker - please let me know if it’s better to fly through in this new vid, or pace it like the previous ones.
You are my eyes and ears! Let me know what works for you. And thank you for watching!

Join me today to watch my second video. -scratch Mac & Cheese! Why? Because I hate seeing frozen Mac being served at places which could easily make their own. The same KFC level of Mac doesn't belong in a full-service restaurant, and I can show you how to make yours from scratch with little prep.

www.youtube.com

When filming wrecks your kitchen….

MAC & CHEESE IS COMING!!
Part 1 is in the books and almost ready, and Part 2 is wrapping up! 😬😬😬

Early Black Friday Save up to 50% on Anova Products for a limited time

Well, it was pretty much standard that - when a new project starts - something would go wrong. 🤦

I fixed the video! Please check it out if you haven’t already.

https://youtu.be/1KsL9_CKp-E

SOUS VIDE v. SKILLET RIBEYE 🥩🔥(take two) What is Sous Vide? I look at how this cooking technique could help restaurants produce steaks from order to table in 5 minutes - cooked consistently and accu...

https://youtu.be/1KsL9_CKp-E

SOUS VIDE v. SKILLET RIBEYE 🥩🔥 http://www.foobarok.comNeed a faster steak without sacrificing quality? Watch how Sous Vide cooking could be the answer to faster service without undercookin...

First video drops TOMORROW at 6PM!! Here's the link to the page below, please do me a favor and watch - but don't tear me up too badly. I'm nervous in it.
https://www.youtube.com/channel/UC9J4NtoNCno19a2Vgnx0o8A

It's coming! The video is uploading and will be ready to launch shortly! Thank you all for your patience with this, and I hope that you'll like it enough that I can do more vids soon.

So let's quickly talk about making money vs saving money:
1. Both equally take the same amount of effort with time and attention
2. You can SAVE yourself to death, you can't MAKE yourself to death.
3. Focusing on Saving money nets around 2% overall, while focusing on Making money nets up to 15% overall.

Let's use a scenario - a business needs more cash flow, so one way would be to cut as many costs as possible including reducing labor, inventory, overhead, and hours. Now menu items can't be made, ticket times increase, and you've limited hours of availability.
Another way would be to cross-utilize your lower-cost inventory for additional items as up-sell items, promote higher-profit menu items, use free marketing avenues (socials), and refocus your continuous staff training to suggestive-sell and up-sell - have staff contests as an example.

Whoo!
The new computer came in, now I can edit videos again. I really wanted this page to drop videos every other week, so my apologies! It's on its way now!

'No but Yes'
If a customer asks for an item has run out of stock or doesn't exist, have a suggestion in its place that is as good or close.
"I'm sorry but we've sold out of our Prime Rib tonight, but we DO have our grilled Ribeye which is the same cut of steak, if you like?"

'Sold out' vs 'ran out'
-If a product is out of stock, use the phrase 'sold-out' elicits envy and more drive to return to order it; 'ran out' gives the customer a perception that the business cannot manage its inventory - this also creates a feeling of overall mismanagement which hurts the perception of quality. Using this simple phrase is similar to 'No but Yes' which helps increase repeat-business while resolving potential issues with customers.

Food+Bar Consulting Save Money. Make Money.

Upselling
-Increasing the cost aspect of the item that a customer ordered, like upgrading the tequila in a margarita or adding bacon and cheese to an order of fries.
This will increase the average plate by $0.20-0.30. For servers, this is equivalent of having 52 extra people a year, or $150 in extra tips!

Food+Bar Consulting Save Money. Make Money.

Suggestive Selling

-Offering items such as cocktails, sodas, appetizers, and desserts to increase the amount of sale per guest. This increases the overall PPA (Per-Person Average); with sodas alone a server can increase $6,000 annual revenue and $1,000 in tips. EX: "Welcome to (_______)! My name's Chris, can I get you an iced tea, or Dr. Pepper? Maybe a cup of coffee?"

Food+Bar Consulting Save Money. Make Money.

Fo**ar Consulting updated their phone number.

Welcome!
This is a relaunch of the official FB page for Fo**ar Consulting - we focus not only on food and bar, but all aspects of business.

Here's what to expect:
-training tip & tricks
-shout outs to clients
-cooking tutorials
-bar training
-menu design tips
..and a lot more that can't be thrown in a bullet point.

I'll be posting twice a week, so follow us to see these helpful posts!

Fo**ar Consulting updated their business hours.

Fo**ar Consulting updated their website address.