Do you have a Content Calendar?

If you are using any type of marketing for your business (social media, web site, email, print, radio, etc), then you should be using a content calendar to help you stay organized and proactively putting out fresh and relevant content to promote your business.

I recommend a content calendar. You set this up by the week for an entire year. This allows for you to load every holiday, special event, unique occurrences and really any instance where the promoted event would have an impact on your business.

A snapshot of the social media content calendar.

I would make sure and work at least one week in advance but realistically if you were 14 days out on the plan that would be much better. You don’t necessarily have to load something every single day, but, you could. This also gives you the opportunity to pinpoint where the content is going.

So for example, Sunday could be a Facebook post, Monday you send out an email campaign, Tuesday a Facebook post, Wednesday you update your web site and have a Facebook post, Thursday would be a Facebook post and a table tent created internally, Friday and Saturday would be 1-2 Facebook posts per day. If you have more channels that you promote in you would put this in accordingly, i.e., Twitter, Radio spots, Instagram and more. Then you put down where the content is going you would list the actual content going out.

You would also be able to track any metrics within the spreadsheet as well. It is important to measure the interaction you get with your audience – Facebook (reach, reactions, comments, shares), Email (open rate, click thru), Web site (traffic, stickiness) and internal POS systems (track promoted items, categories, times). You can never expect what you don’t inspect.

A simplified monthly overview using a blank template.

Using just a blank monthly calendar template could even suffice as long as you can keep accurate details of the marketing content you are putting out.

 

 
Want to get a content calendar in place for your business? Contact us and we’ll come in and do an evaluation of your marketing strategies to see how we can assist you.

So, Do I have to Count Everything?

InventoryThat dreaded word to the majority of kitchen workers, inventory. This is a much needed restaurant process and important to a multitude of areas within an operations profitability. Most kitchen folks hate the idea of doing inventory but if you are a stakeholder in a restaurant you need to stress the importance to those involved to be part of this process.

Why is inventory so very important? There are many reasons that it is important to take inventory – accurate food costs, internal fraud reduction, food specification consistency, pricing controls, quality control with FIFO rotation, vendor order ease & accuracy and ultimately profitability.

There are some critical components to the inventory process that can help with the process.

*Accurate inventory worksheets. These list should be everything that you buy and have the latest values of each item on them. These should be easily attained from your vendor in Excel spreadsheet format.
*Accurate ways to count each item. There are many variables on how to count each item. Make sure to be specific on how you are going to count each item, by the case, the pound, the unit and so on. This should be set to maximize the most accurate way to count as well as the most efficient way to count them.
*Get your inventory areas set up and organized.
*Have the same person take inventory. Less chance for errors. Maybe create an incentive for your inventory manager.
*Set up your frequency of inventory – daily for high cost, perishable items (steaks, seafood, etc), weekly (this would assist with ordering and fraud protection) and then of course monthly. I would always recommend taking inventory monthly at the very least. Taking inventory annually for tax purposes does not do much good to monitor your food cost.

Back to the original question, do I have to count everything? Well, the answer is yes if you want to have an accurate food cost. So that means counting all your back stock at the end of a business day so that nothing goes in (receiving) and nothing goes out. That is where open stock comes in. Everything gets counted and that includes the open stock with in the kitchen line area, prep area and waitress areas.

The takeaway, get organized, get motivated and get counting, accurately of course, to help your operation to better cost control and profitability. Get with me about how I can assist you with this process and get your inventory on track and where you want it to be. Should I say where you need it to be.

Start The New Year by Getting In Control of Everything

As I started going thru some email this morning, I came across a piece of software that helps with getting organized. This software is called Things. Come to find out it is a tool that you can use with a GTD system, the Getting Things Done: The Art of Stress-Free Productivity by David Allen. Well, one thing led to another and I was Googling the term ‘GTD’ and came across two very cool web sites that I have not been to before. Thought I would share them, but, only if you are interested in increasing productivity, your effectiveness, organization and time management. The two sites were 43 Folders and Black Belt Productivity. There is a great GTD primer at Black Belt Productivity with a very good video from Dave Allen. It also references Merlin Mann’s Inboz Zero presentation which is the video below. I started today!!