Food & Beverage Operating Systems

Food & Beverage Operating Systems

Heritage Restaurant Consultants’ unique global perspective takes account of current trends within the hospitality and restaurant industries. In particular we consider the management of food and beverage (or foodservice) operations set within a broader business framework applying greater consideration to the management of foodservice operations within an ever changing business environment.

Our philosophy behind our proprietary systems relies on the application of our systems and the ongoing management of operations.

Our technology and operating procedures include a systematic approach to the design, planning and control of food and beverage operations, and also recognizes the need to manage operations as operating systems.

We consider food and beverage operations as comprising of three distinct but interlinked systems: food production, food and beverage service as a delivery system and food and beverage service as a customer process system.

The component parts of the three systems are integrated as well as the linkages between them, and how these together create a world class food and beverage operation.

The importance of Standard Operating Procedures (SOPs) can never be devalued – consistency in the application of a great product is a major differentiating factor in being mediocre or extemporary – in financial terms: extemporary typically out performs mediocre by 3 to 1!

Heritage Restaurant Consultants provides client’s with its own proprietary suite of services and operating systems. These include but are not limited to:

  • Inventory Management
  • Product receiving and processing
  • Financial management systems
  • Back of House management systems (integrated with Restaurant POS)
  • Management log and operational management systems (TNI Log)
  • Social media & document management systems (Nextweb2)
  • Restaurant & Hospitality Operating Manuals
  • Human Resource systems and best practice
  • Food Handling & Safety
  • Restaurant Product Manuals
  • Purchasing procedures
  • Cash handling and management
  • Scheduling

Cost Reduction

Why is there a myth that most restaurants fail? Its not actually true, indeed studies show that there is marginal difference between restaurant failures and other comparable industries. Setting that aside – the real question is: WHY do restaurants fail?

There are essentially two primary reasons:

  1. Management
  2. Insufficient capitalization

The capitalization relates to start-up funding which is of course down to forecasting correctly and allowing margin for error. However the Management is more of a variable.

While the obvious attributes of having the four primary components: Good location, Good Product, Good Service and Good environment are important – the often overlooked essential is operating with the correct cost ratios.

On the assumption that you will never squeeze more than 100% from 100%, it is always important to recognize that if costs are more than income – the business will not survive!

Heritage Restaurant Consultants provides a forward thinking Cost Reduction solutions – these include:

  • P&L analysis with automatic identification of specific-area overspend
  • Vendor price analysis
  • Assistance with waste management through state-of-the-art products
  • Purchasing review, with improved supply-chain and cost-reduction recommendations
  • Waste management analysis, with strategies to simultaneously reduce waste costs and encourage recycling
  • Revenue generation via marketing and enhanced space leveraging
  • Vendor negotiation and renegotiation
  • Contract review, negotiation, and renegotiation
  • Recovery of unclaimed vendor charges
  • HR review, with strategies to reduce departmental costs and manage risk
  • Inventory management
  • Operations and COG improvements
  • Telecom cost reduction and management
  • Utilities cost reduction
  • Insurance cost reduction
  • Food-cost management and improvements
  • Lease negotiations
  • Cost containment strategies and processes
  • Liquidation of unused assets

The HRC Overhead Reduction Process

While every company necessitates a specific course of action, clients of Innovative Recession Economics can expect the cost-mitigation process to proceed generally as follows:

Preliminary savings analysis - We conduct a confidential, no-cost analysis of your company P&L to quickly establish cost-savings opportunities. We then calculate our savings analysis by benchmarking your expenses with proprietary purchasing data from our extensive database.

Client engagement - We work with our clients to confirm which expense areas to review, identify any supplier sensitivities and constraints, and establish a commencement date and project schedule. At this point, the client is invited to begin utilizing our pre-certified vendors, who offer group pricing, volume incentives, and services that most companies cannot access on their own.

Expense history analysis - We compile and format historical expense data into a customized report. This provides you a categorized account of internal purchasing activities and also enables us to prioritize your savings action plan.

Request for proposal (RFP) management - We work closely with your purchasing department to manage the RFP process for the expense categories within the scope of our engagement. Our RFP process is customized to identify your actual purchasing patterns, service needs, and reporting requirements. We encourage our clients to include non-incumbent vendors in the bidding process.

Group purchasing - We offer an immediate opportunity for clients to realize the benefits of our group purchasing contracts. We contract with leading vendors that offer deep discounts and economic incentives based on Heritage Restaurant Consultants’s vast purchasing power.

Final presentation - We document the total cost-savings and efficiency improvements and present a detailed report to your management team.

Implementation - We arrange and facilitate supplier meetings with your key employees, establish performance measures for these suppliers, and implement the reduced pricing schedules for your purchased supplies and services.

Vendor management - We schedule business review meetings with your team at regular intervals to ensure you are benefiting from maximum cost savings and taking advantage of vendor best practices.

Some of our Cost reduction success stories:

Cost Saving Success stories

Company A: Chain of 11 Restaurants – Combined sales: $36m

Reduced costs of Controllable & Non controllable expenses by $500k with another $260k savings identified

Company B:

Chain of Department Stores Combined sales: $1bn

Reduced cost of employee catering by $1.8m and reduced food cost in customer restaurants by 2% ($1.2m) through improved purchasing ergonomics and supply chain integration.

Company C:

Chain of Casual Dining restaurants sales: $86m

Reduced food cost by 4% and labor cost by 2% through re-engineering menu, transference to on site production, and enhanced operational practices

Company D:

Chain of Grocery stores sales: $9bn (Department sales of $120m)

Reduced departmental administration costs by $27m through detailed review of corporate expenses and issue of 43 cost reduction proposals.

Company E:

Chain of Department Stores Combined sales: $2bn (Department sales of $60m)

Regionalized restaurant purchasing and concession agreements, earning client upfront payment of $3.2m and reduced operating overhead cost by 1% (representing net savings of $600k)

Innovations in Cost Reduction

Generally, cost management is considered one of the less exciting components of day-to-day businesses operations. But in actuality, it can be intensely interesting, deeply creative, and highly rewarding.

The following represent some recent innovations in the marketplace – for further information on any of these products or services please call us at 818.992.6765 or e-mail

A highly innovative product hits the marketplace that naturally increases the shelf life of perishable products

Natural refrigeration dehumidifiers (NRDs) save energy and keep food fresh longer. These small replaceable units absorb up to 55 percent of their weight in humidity, increase the shelf life of food up to 50 percent, decrease the transfer of food odors, and reduce the spread of bacteria and cross contamination.

Equally, this new product reduces refrigeration temperatures three to five degrees, in addition to decreasing refrigeration cycles up to 50 percent, thus extending the life of the compressor and cutting utility costs. This product has validations from the US Department of Energy and the US Army and has been noted in the Townsend Letter for doctors and patients.

For more information, e-mail

Eco-friendly cost reduction

The level of waste that occurs in business at the environmental level is astonishing. Some of the simplest ideas can result in thousands of saved dollars, not to mention a positive impact on the environment. For example, a company that provides disposable coffee cups to offices is actually generating an extra 45 pounds of annual waste per employee compared to companies that provide reusable china cups.

However, there are many more-sophisticated methods for reducing costs while helping the environment. Our waste management vendor is one of the country’s largest and most successful solid-waste management consulting businesses, specializing in substantially reducing waste disposal and recycling costs for its clients on a risk-free, results-oriented basis. They have served commercial and industrial clients since 1994 and possess demonstrated expertise in the food industry, with 39 percent of total clients being restaurants (both QSR and full service). They are not a waste hauling company, but rather a waste and recycling cost-reduction company. Clients pay nothing for the vendor’s analysis and recommendations, as the vendor is paid only when we produce a direct refund, credit, or savings in clients’ waste and recycling services.