{"version":"https://jsonfeed.org/version/1","title":"Culinary Econometrics","home_page_url":"https://culinaryeconometrics.com","description":"Culinary Econometrics","author":{"name":"Culinary Econometrics"},"items":[{"id":"https://culinaryeconometrics.com/blog/f/food-cost-understanding-its-true-impact-on-profitability","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/Food%20Cost%20Image.PNG\"/><p>When analyzing food cost, restaurateurs often rely on percentages. This approach is both useful and, in many cases, necessary. Food cost percentage enables operators to compare performance across different time periods, ...</p>","url":"https://culinaryeconometrics.com/blog/f/food-cost-understanding-its-true-impact-on-profitability","title":"Food Cost: Understanding Its True Impact on Profitability","summary":"When analyzing food cost, restaurateurs often rely on percentages. This approach is both useful and, in many cases, necessary. Food cost percentage enables operators to compare performance across different time periods, ...","date_modified":"2026-05-15T01:37:23Z"},{"id":"https://culinaryeconometrics.com/blog/f/pastry-shop-software-a-business-perspective","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/8697cbf9-ab22-4b62-8b08-5958115f9fc2.JPG\"/><p>In the early part of my pastry career, recipes were stored on anything from small memo pads that fit into a chef’s coat pocket to large index cards stored in the office. The memo pads and recipe cards were often left on ...</p>","url":"https://culinaryeconometrics.com/blog/f/pastry-shop-software-a-business-perspective","title":"Pastry Shop Software: A Business Perspective","summary":"In the early part of my pastry career, recipes were stored on anything from small memo pads that fit into a chef’s coat pocket to large index cards stored in the office. The memo pads and recipe cards were often left on ...","date_modified":"2018-08-03T14:36:46Z"},{"id":"https://culinaryeconometrics.com/blog/f/open-book-management-in-restaurants","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/c5f137b5-08d4-442f-8501-0c9b1f65e53e.jpg\"/><p>I first came across the concept of Open-book management in the mid-1990’s while reading The Great Game of Business (Stack, 1992). Jack Stack, then and still CEO of Springfield Remanufacturing Corp (SRC) writes about the ...</p>","url":"https://culinaryeconometrics.com/blog/f/open-book-management-in-restaurants","title":"Open-Book Management in the Food Industry","summary":"I first came across the concept of Open-book management in the mid-1990’s while reading The Great Game of Business (Stack, 1992). Jack Stack, then and still CEO of Springfield Remanufacturing Corp (SRC) writes about the ...","date_modified":"2018-08-01T18:12:19Z"},{"id":"https://culinaryeconometrics.com/blog/f/the-need-for-vegetarian-menu-options-at-all-restaurants","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/f9fa3b97-2f5b-4eff-9ad4-33acdac9c7aa.jpg\"/><p> A couple of weeks ago I made plans to meet a friend, a vegetarian, for dinner on Main Street of a Westchester, NY town. This street has a vibrant restaurant scene, with many quality establishments on both sides of the s...</p>","url":"https://culinaryeconometrics.com/blog/f/the-need-for-vegetarian-menu-options-at-all-restaurants","title":"The Need for Vegetarian Menu Options at all Restaurants","summary":" A couple of weeks ago I made plans to meet a friend, a vegetarian, for dinner on Main Street of a Westchester, NY town. This street has a vibrant restaurant scene, with many quality establishments on both sides of the s...","date_modified":"2018-07-25T13:32:56Z"},{"id":"https://culinaryeconometrics.com/blog/f/forecasting-guest-count-and-menu-demand","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/18cc1c67-59e1-4943-b8cd-dcbaba573360.jpg\"/><p>Years ago, there was a restaurant on the resort island of Martha’s Vineyard where guests had to pre-order their entrée from a selection of four or five items, at least 3 days before their reservation. This was the restau...</p>","url":"https://culinaryeconometrics.com/blog/f/forecasting-guest-count-and-menu-demand","title":"Forecasting Guest Count and Menu Demand","summary":"Years ago, there was a restaurant on the resort island of Martha’s Vineyard where guests had to pre-order their entrée from a selection of four or five items, at least 3 days before their reservation. This was the restau...","date_modified":"2018-07-17T14:31:52Z"},{"id":"https://culinaryeconometrics.com/blog/f/information-systems","html_content":"<img src=\"https://img1.wsimg.com/isteam/ip/07667b85-949d-4ff0-a154-855b0b649a08/01189e0f-9fca-4782-84ce-2d1e388aa493.jpg\"/><p>Information systems are vital to providing the data necessary to the successful operation of any hospitality and culinary enterprise. Yet the design and functioning of these systems is often not prioritized in the busy d...</p>","url":"https://culinaryeconometrics.com/blog/f/information-systems","title":"Information Systems","summary":"Information systems are vital to providing the data necessary to the successful operation of any hospitality and culinary enterprise. Yet the design and functioning of these systems is often not prioritized in the busy d...","date_modified":"2018-06-07T23:53:13Z"}]}