Get More ‘Green’ From Your Salad
As Cost Reduction Specialists for restaurants, we at Consolidated Concepts have a team of culinary and purchasing specialists who find our clients ways to reduce costs and cut waste on common menu...
Why You Should Take Portion Control Seriously
Quality control is critical to any restaurant operation, but proper quality control requires a lot of thought as to how it is accomplished. Read more …
Consolidated Concepts Hires Former Red Robin Executive
Consolidated Concepts, a leading supply chain partner for multi-unit restaurant brands, has hired former Red Robin and Sysco Foods executive Ray Masters as part of the company’s business...
GuestMetrics, Consolidated Concepts Enter Exclusive Partnership
GuestMetrics LLC, a leading data analytics firm for the Food & Beverage, Hospitality, and Financial Services industries, has signed a multi-year, exclusive deal with restaurant supply chain...
Utilizing a Produce Management Program
Consolidated Concepts’ Fresh Concept managed produce program controls and tracks produce from seed to delivery.
Make vs Buy: More Than What Meets the Eye
Some restaurants would prefer to make 100% of everything from scratch, others would prefer to buy it all. These two activities can, however, co-exist within any restaurant today.
Managing food costs by cutting waste
Many restaurants focus on the wrong areas in an attempt to cut costs, hurting their bottom line.