Labor, beverage and food costs can be improved. Here’s how.More>>

How many beers should you list on your menu? What about spirits brands? Wine offerings? How many are too many, and what’s too few?More>>

Reducing costs is the least complicated way for you to see results quickly. It also is the potential “slippery slope” that will cut into your existing sales if you go about it recklessly.More>>

A new edition of Clement Ojugo's book "Practical Food & Beverage Cost Control" is now available.More>>

Reducing costs is the least complicated way to see results quickly. It also could cut into your existing sales and customer base if you go about it recklessly.More>>

Who says foolproof inventory control is only within reach of the larger chain operations with the cash flow to afford all the fancy bells and whistles?More>>

Better control of inventory is vital in avoiding excessive costs, lower returns, outright theft and poorly served customers that often result on-premise.More>>