Food Fair Magazine
The Omni-Channel Magazine for Restaurant, Cafe + C-Store Professionals
Jim Lopolito
Food Fair Contributing Business Editor
In addition to his services as Senior Business Editor with Food Fair,
Jim is President of
Lopolito Hospitality Consultants, Corp. They are a New York based consulting firm that provides forward-thinking review and solutions to businesses in the hospitality industry.
Reach out to Jim through his website:
lopolitohospitalityconsultants.com/
Recipe Cost & Menu Marketing to Profit Successfully
by Jim Lopolito
Food Fair Contributing Business Editor
Formulating accurate recipe ingredient costs is essential in establishing a ROI marketing plan and this must be an ongoing method for managing your hospitality business.
The Consideration of Ghost Kitchens
Looking past the difficulties, rethinking what is going on right now in your kitchen and deciding if other possibilities can be realized.
A Ghost Kitchen is one such opportunity.
While a Ghost Kitchen is not for everyone, if you have the capability for additional output from your existing kitchen this may be something to consider. Even if you do not believe it, the COVID era has brought on opportunity like no other to the restaurant industry. If you plan right, you can gain some of the lost revenue through the closed locations in your area.
While the GK idea has been around for a while, the COVID era has opened the door as the perfect time for this concept to be further evaluated. Also called the delivery kitchen and other names...
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From Risk to Regulation:
How Safe Are Our Food Deliveries?
by Jim Lopolito
Food Fair Contributing Business Editor
"...encourages food preparers to “have strict liability principles and to make the decisions and investment to prepare food properly and also check the product they receive.”
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Meat Me In The Receiving Department. A Training Lesson in Receiving Procedures and Menu Cost Correlations.
by Jim Lopolito
Food Fair Contributing Business Editor
This session is for many of our foodservice Owners and Managers, and especially startups or businesses that struggle to reach profitability. This is a detailed receiving procedures example and how it influences your menu pricing decisions.
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EXPENDITURE BEHAVIOR MANAGEMENT
by Jim Lopolito
Food Fair Contributing Business Editor