Fat Rabbit Dallas

The top dog of the bunch has to be a dish with a name to match. In the food and beverage space, Ever is in the mix. They have a full service bar, and a hefty menu, with items like a nifty slant on the steak tartare experience and the oh so tasty Okinawan sweet potato from Japan. The kitchen is as polished as the decor and the wine list is worthy of the front of the line. As for the service staff, the bartenders have a solid A+ B list and the front of the line waitstaff is nothing short of courteous and attentive. You may have a hard time leaving Ever, but don’t worry, you will return. On the downside, they have a large staff, and it can be a bit of a pain in the arse. That’s a bummer, but they are a hardworking team and it’s worth the trouble. The food isn’t too shabby, either, and a trip to the outskirts is well rewarded. Besides, you can eat more for less, a rarity in the city.

They have a slew of high caliber crafters manning the spitfires, so you’re sure to be served something above and beyond the standard fare. The menu is a good mix of French and Californian classics, as well as some interesting oddities such as an octopus centric menu and a small tasting menu that allows the discerning connoisseur to sample a little of everything. Their wine list is well represented by a handful of bottles from the Californian hinterland, along with a smattering of gems from the more distant lands.

For restaurant owners, one of the most important metrics to monitor is the food cost percentage. It can help you analyze menu items, determine which ones bring in the most profit, and change menu items if necessary. With a clear picture of your costs, you can make informed business decisions.

To calculate your food cost, you need to know the cost of all the ingredients that you use to make a dish. You also need to know the amount that you sell each week. Ideally, your food cost percentage will be close to 25%. However, this is not always the case. Some types of restaurants, such as steak houses, can run food costs up to 35%.

Aside from analyzing your menu and cost, you should also take into consideration your inventory. Food cost per serving is a measurement of how much a meal costs. If you have a large amount of inventory, your food cost percentage will be higher. On the other hand, if you have a small inventory, your food cost percentage will be lower.

To calculate your food cost percentage, you can either go to your cash register and manually input each item’s price, or you can download a free downloadable spreadsheet. Enter the ingredients, ounces, and price, and then check the box labeled “Calculate.” The spreadsheet will automatically compute the number of ounces and the price.

If you’re trying to find ways to reduce your food cost, you should consider using more affordable ingredients. For example, pasta is cheap to buy in bulk. You can also choose to serve seasonal dishes. Those are generally cheaper because they use ingredients that are in season. Another option is to offer limited-time discounts on certain menu items. This can motivate more people to order from your restaurant.

In addition to reducing food costs, you can also boost profitability by increasing your menu’s overall sales. You can increase the value of your menu by redesigning it. By changing your menu, you can increase your profits by 10 to 15 percent. When designing your menu, you can choose dishes that are profitable and add new menu items to your menu.

If your food costs are too high, you may need to rethink your menu. Changes such as a change in portion size can affect your food cost percentage. Also, you can choose to remove menu items that are outside your food cost margin.

Another way to control your food costs is to find more affordable vendors. Many suppliers will offer discounts to businesses that purchase in bulk. Using a bulk-buying group can also save you money. Finally, you can shop around for better deals.

To calculate your food cost percentage, start by adding up all the ingredients that you use for your dish. Then, divide the total by the number of meals that you sell. Once you have the total, you can divide the number by the revenue that you earn from your food sales.

As the name implies, there is more to a list of the best restaurant dishes of 2013 than just the typical charcuterie platter. For starters, there’s the requisite salads and entrees but there are also notable exceptions to the rule. To name a few, we’ll start with a seafood establishment from New Orleans. This is a city that’s known for its fish but also its braised dishes. The aptly named Peche serves sustainably sourced seafood from the likes of shrimp to crawfish to oysters. Aside from the aforementioned seafood, the list boasts a number of entrées with names such as rabbit cassoulet and chicken and waffles.

Food & Wine Magazine has sifted through the plethora of culinary delights to present us with the top ten list of the year. To round out the list, the editors have compiled a wine list spanning the state of Arizona. It’s not often that you see a list that includes a number of wines from one locale. Among the highlights is a red blend from Sonoita, Arizona called the Dos Cabezas Toscana.

The food is certainly a plus but it’s the wine that makes the experience a memorable one. There’s plenty of choice here and the wine is well matched to the dishes on offer. From the aforementioned oysters to shrimp to charcuterie, Peche offers it all.

The one-Michelin starred Tanoreen serves up a number of noteworthy dishes. While it’s a bit of a drive from Chicago’s Loop, it’s worth the trip. It’s not only a solid choice for a dinner date but it’s also a locals’ favorite. If you’re looking for something a little more substantial, try the 22-ounce ribeye or grilled fish. Fortunately, you’ll have plenty of time to savor the evening because the place closes at midnight.

Other notables include the aforementioned hawt-mimed entrant, the aforementioned shrimp roll, and the aforementioned caviar sized oysters. These aren’t your grandpa’s gyro but you’ll definitely be impressed by the presentation.