Ferguson Brewing Company to Close After 15 Years; Good News Brewing to Carry the Torch


A Bittersweet Farewell to a Local Landmark


FERGUSON, MO (StLouisRestaurantReview) Ferguson Brewing Company - After 15 years of serving handcrafted beers and hearty meals to the Ferguson community, Ferguson Brewing Company has announced it will close its doors for good on December 20, 2025. The decision marks the end of one of north St. Louis County’s most beloved neighborhood brewpubs. This establishment weathered countless storms and stood as a symbol of resilience, hospitality, and local pride.


The owners shared the news with heavy hearts, thanking loyal customers who supported them through the highs and lows. “It’s been an incredible ride,” their announcement read, reflecting on a journey that began in 2010 and grew into a cornerstone of the city’s downtown district.


Although Ferguson Brewing’s final day is approaching, there’s good news for fans of local craft beer—the building will not sit empty for long. Good News Brewing, a popular brewery based in O’Fallon, Missouri, will take over the space in early 2026, continuing the spirit of community and quality brewing that Ferguson locals have cherished for more than a decade.

Ferguson Brewing Company - From Humble Beginnings to a Community Icon


Ferguson Brewing Company first opened its doors in a renovated building along South Florissant Road, in the heart of Ferguson’s downtown strip. Founded by passionate beer enthusiasts, the brewery quickly earned a reputation for producing consistent, high-quality craft beers and pairing them with an elevated menu of pub favorites.


The space itself exuded warmth—wood accents, brick walls, and an open view of the brewing tanks that brought customers closer to the process. It became the type of place where families gathered for dinner, coworkers met after hours, and travelers discovered the flavor of local craftsmanship.


Among its many signature creations, patrons will remember standouts such as the Pecan Brown Ale, Oatmeal Stout, and a rotating lineup of seasonal brews that showcase creativity and technical skill. In addition to beer, Ferguson Brewing was also known for its food. The kitchen offered an expansive menu—from smoked wings and burgers to pretzel bites, tacos, and comfort dishes designed to complement every pour.

Ferguson Brewing Company - Resilience Through Challenges


Like many small businesses, Ferguson Brewing Company faced more than its fair share of adversity over the years. A devastating kitchen fire in 2015 forced a temporary closure and a complete rebuild of the dining area. The owners and staff worked tirelessly to reopen, rebuilding not only the structure but also the spirit that defined the establishment.


During the unrest that followed the 2014 Ferguson protests, the brewery remained open as a safe haven—offering meals to first responders, volunteers, and community members seeking normalcy amid chaos. It became a gathering place where conversation and compassion took precedence over division.


Those moments solidified Ferguson Brewing’s reputation as more than just a restaurant and brewery; it was a community institution, an anchor during difficult times, and a testament to what local ownership can mean for a neighborhood’s identity.

Ferguson Brewing Company - The Decision to Close


After a decade and a half of dedication, the owners ultimately decided to close. Rising costs, shifting market conditions, and the relentless demands of the hospitality industry made continuing operations unsustainable. Despite their best efforts, including attempts to find a buyer who would keep the brewery running under its original name, no deal could be reached.


In their announcement, the owners expressed gratitude for everyone who had walked through their doors—from longtime patrons and families to the countless employees who contributed their talent and hard work over the years. They also revealed that the building had been sold to a local buyer, ensuring that the space would remain part of Ferguson’s revitalized downtown rather than sit vacant.

Good News Brewing Steps In


Shortly after the closure announcement, Good News Brewing Company confirmed that it had acquired the Ferguson location and planned to reopen it in early 2026. Founded in O’Fallon, Good News Brewing has built a strong reputation across the St. Louis region for its craft beers, community focus, and welcoming brewpub atmosphere.


The new location, expected to be branded as Good News Brewing Ferguson, will maintain the building’s neighborhood charm while introducing its own creative flair. Plans include a new taproom layout, wood-fired pizza, and a refreshed menu that pairs perfectly with their rotating beer lineup.


While the name and ownership will change, the spirit of local brewing will remain intact. Good News Brewing’s leadership has emphasized its commitment to Ferguson’s community values—continuing to create a space where people can gather, celebrate, and share good company over a pint.

What the Closure of Ferguson Brewing Company Means for Ferguson


The loss of Ferguson Brewing Company is deeply felt by locals who viewed it as a landmark and symbol of the city’s resilience. For many, it represented the rebirth of downtown Ferguson—a place that had seen struggle and renewal over the years. The brewery’s closure marks the end of an era, but the arrival of a new operator offers hope that the energy and purpose behind the space will endure.


Restaurants and breweries like Ferguson Brewing do more than sell food and drink—they foster connection, identity, and pride in local culture. As St. Louis County continues to rebuild economically and socially, establishments like this remind residents of the significant role independent hospitality businesses play in a city’s character.

The Legacy of Ferguson Brewing


Fifteen years in business is no small feat for any restaurant or brewery, especially in an industry as competitive and unpredictable as craft beer. Ferguson Brewing Company’s story reflects the best of what St. Louis has to offer: innovation, resilience, and a commitment to community.


It gave countless locals their first taste of handcrafted beer made close to home. It hosted fundraisers, trivia nights, live music, and neighborhood gatherings that strengthened community bonds. And in the face of fires, economic downturns, and social upheaval, it kept its doors open as long as it could—serving with passion until the end.


As the final weeks approach, regulars are encouraged to visit one last time, enjoy a pint of their favorite brew, and say goodbye to the team that poured their hearts into making Ferguson Brewing what it became.

Looking Ahead


When Good News Brewing Ferguson opens in 2026, it will mark a new chapter for both the location and the city. The craft beer scene in St. Louis remains strong, and Ferguson continues to evolve as a destination for dining and local entertainment.


For now, the closing of Ferguson Brewing is a reminder of how much local businesses mean to their communities. The best way to honor its legacy is to keep supporting local breweries, restaurants, and cafés that invest in people—not just profits.


The story of Ferguson Brewing Company will always be remembered as one built on hard work, perseverance, and community spirit—a legacy that will undoubtedly live on through the new venture taking its place.

Conclusion:


While December 20, 2025, marks the end of Ferguson Brewing Company’s chapter, its influence on local craft beer culture will continue to inspire others. The arrival of Good News Brewing ensures that the taps will keep flowing, the conversations will keep coming, and the heart of Ferguson will continue to beat with community, camaraderie, and the unmistakable aroma of freshly brewed beer.


Disclaimer: This article is for informational and editorial purposes only. The author and St. Louis Restaurant Review do not represent any affiliated businesses mentioned herein.


© 2025 St. Louis Restaurant Review/St. Louis Media, LLC. All Rights Reserved. Content may not be republished or redistributed without express written approval. Portions or all of our content may have been created with the assistance of AI technologies, like Gemini or ChatGPT, and are reviewed by our human editorial team. For the latest restaurant news and reviews, head to St. Louis Restaurant Review. https://stlouisrestaurantreview.com/ferguson-brewing-company-close/

Hattrick’s Irish Sports Pub in O’Fallon, Missouri, is Now Live on DoorDash and eOrderSTL.


Grubhub and Uber Eats Partnerships Coming Soon as the Beloved Local Pub Expands Online Ordering Options


O’FALLON, MO (StLouisRestaurantReview)  Hattrick’s Irish Sports Pub, one of O’Fallon’s most popular neighborhood hangouts, has officially launched its menu on DoorDash, joining the eOrderSTL platform powered by St. Louis Restaurant Review. The move marks another milestone in the pub’s digital expansion, making its hearty Irish-American fare more accessible than ever to local fans.

A Local Favorite Expands Its Reach


Located in the heart of O’Fallon, Hattrick’s Irish Sports Pub has long been known for its welcoming atmosphere, friendly staff, and vibrant sports-bar energy. With dozens of big-screen TVs, cold beer on tap, and classic comfort food served with generous portions, the restaurant has become a go-to destination for locals looking to unwind, catch a game, or enjoy a night out with friends.


Now, thanks to its partnership with DoorDash and eOrderSTL, customers can order their favorite dishes for pickup or delivery with just a few clicks. This integration brings Hattrick’s to a broader audience while maintaining its strong community roots.

Integration with eOrderSTL and St. Louis Restaurant Review


The collaboration with eOrderSTL, a St. Louis-based online-ordering platform specializing in helping local restaurants compete with national delivery apps, underscores Hattrick’s commitment to supporting the local business ecosystem.


St. Louis Restaurant Review, which manages and promotes eOrderSTL’s partner restaurants, announced the listing earlier this week as part of its ongoing effort to highlight top-rated locally owned establishments. The platform’s goal is to keep more of every dollar spent within the local community—offering lower commissions and AI-driven digital marketing that benefits restaurants like Hattrick’s.

Grubhub and Uber Eats Coming Soon


Hattrick’s is not stopping there. Management has confirmed that Grubhub and Uber Eats listings are currently in progress and expected to go live soon. Once active, customers will have a full range of options to order directly from their preferred platform—whether they’re loyal to DoorDash, prefer Grubhub’s perks, or use Uber Eats for convenience.


This comprehensive digital rollout will ensure Hattrick remains a top choice for diners across St. Charles County, whether they dine in, pick up, or order delivery.

Online Ratings Reflect Strong Community Support


Hattrick’s Irish Sports Pub enjoys impressive online ratings that mirror its loyal following:

Google Rating: 4.5 stars from hundreds of reviews


TripAdvisor: Highly rated for service, atmosphere, and value


Facebook Reviews: Frequent mentions of “great food,” “friendly bartenders,” and “the best wings in town”

Customers frequently praise the pub’s lively atmosphere and top-notch hospitality. One recent reviewer wrote, “Hattrick’s feels like home—good people, great food, and always a good time.” Another added, “It’s my favorite spot in O’Fallon. They know your name, and the kitchen never disappoints.”

A Community Staple with a Digital Future


As O’Fallon continues to grow, Hattrick’s Irish Sports Pub stands as a testament to the fact that locally owned establishments can thrive alongside national chains by embracing technology and fostering community-driven partnerships. Through eOrderSTL’s local-first approach and the reach of major delivery networks like DoorDash, Hattrick’s is bridging the gap between tradition and convenience.


The pub’s leadership expressed enthusiasm for the new phase:

“We’ve always believed in serving our community first,” said a Hattrick’s spokesperson. “These new platforms help us reach our regulars more easily while introducing Hattrick’s to new customers throughout the region. It’s about keeping local flavor strong and accessible.”

How to Order


Customers can now explore the full Hattrick’s Irish Sports Pub menu online at:

DoorDash: Search Hattrick’s Irish Sports Pub, O’Fallon MO


eOrderSTL: Visit ORDER ONLINE and browse participating restaurants


Coming Soon: Listings on Grubhub and Uber Eats

Whether it’s a burger and fries during the big game or late-night appetizers after work, Hattrick’s online ordering makes local dining fast, easy, and delicious.


 https://stlouisrestaurantreview.com/hattricks-irish-sports-pub-doordash/

Why You Can’t Control Food Costs Without Proper Accounting and Expense Analysis


ST. LOUIS, MO (StLouisRestaurantReview) — Every successful restaurant owner knows that controlling food costs is one of the most essential elements in running a profitable business. Yet many underestimate the foundation that makes it possible: accurate accounting and consistent financial analysis. Without strong accounting systems in place, food cost control becomes guesswork — and in the restaurant business, guessing can be fatal.


Food cost management isn’t simply about tracking what’s purchased or what’s wasted. It’s about connecting financial data to daily operations and understanding exactly where every dollar goes. In an insightful article published by St. Louis Restaurant Review, local experts emphasized that restaurants cannot manage food costs effectively without disciplined accounting practices and regular review of expenditures.


This expanded feature examines how proper accounting procedures and ongoing financial analysis form the backbone of cost control, and why restaurants that fail to integrate both risk losing profits, stability, and long-term growth.

The Link Between Accounting and Food Cost Control


Food costs represent one of the most significant variable expenses in the restaurant industry, often consuming 30% or more of total revenue. Even a slight miscalculation or lack of tracking can cause substantial profit loss. The problem isn’t just about the price of ingredients—it’s about understanding how those purchases align with sales, inventory usage, and waste.


To know your actual food cost, you must have accurate records of:

What you buy (purchases)


What you use (inventory adjustments)


What you sell (sales data from your POS system)

Without this data flowing through a reliable accounting process, any “food cost percentage” is at best an estimate. Restaurants that operate without accurate bookkeeping often believe they’re profitable when they’re not—or vice versa.


Good accounting turns numbers into insight. It reveals trends, identifies waste, and exposes inefficiencies that might otherwise go unnoticed.

Why Accounting Procedures Are Essential


Controlling food costs depends on more than just kitchen management—it starts with a solid financial structure. Accurate accounting systems form the basis for informed decision-making.

1. You Can’t Control What You Don’t Measure


If a restaurant doesn’t know its actual cost of goods sold (COGS), it can’t possibly manage food costs effectively. This metric connects your purchases to your sales and inventory, revealing whether your spending aligns with your revenue.

2. Accounting Creates Accountability


Accounting records show who’s ordering, what’s being ordered, and how often. This transparency discourages waste, over-purchasing, and even internal theft. When every dollar is documented, staff and management work more carefully with inventory and purchases.

3. Financial Data Exposes Operational Weaknesses


Restaurants often focus on sales growth but overlook the issue of expense creep. Accounting analysis can identify patterns—like increasing supplier costs, excess overtime, or seasonal dips in profitability—that affect overall food cost percentages.

4. Accurate Data Enables Strategic Decisions


Whether negotiating with suppliers, updating menu prices, or planning promotions, accurate financial data ensures decisions are based on facts, not assumptions.

The Danger of Running Blind


Restaurants that don’t maintain disciplined accounting procedures are effectively running blind. Inconsistent record-keeping hides inefficiencies and waste until it’s too late.


Imagine a scenario where a restaurant buys $20,000 in food supplies monthly but fails to reconcile that figure against actual usage or sales. Without a clear view of inventory shrinkage or waste, the owner might believe the operation is running at 30% food cost when it’s actually closer to 38%.


That 8% gap could mean thousands of dollars in lost profits each month — all because of missing or inaccurate financial tracking.


Without proper accounting, even strong operational control in the kitchen cannot compensate for poor financial visibility.

How Good Accounting Practices Strengthen Food Cost Control


Integrating accounting and kitchen operations ensures financial clarity and operational consistency. The following best practices establish a system that enables restaurant owners to monitor, measure, and manage their food costs effectively.

1. Implement a Real-Time Accounting System


Modern accounting software, such as QuickBooks Online or restaurant-specific platforms, can sync with your POS system to automatically record daily sales, purchases, and expenses.

Link supplier invoices directly to expense accounts.


Track purchases by category (e.g., meat, produce, dairy, beverages).


Match each week’s purchases with the corresponding revenue.

This integration eliminates manual errors and provides an up-to-date snapshot of profitability at any time.

2. Reconcile Purchases and Inventory Regularly


Reconciliation is the process of matching the records in your accounting system with the actual physical inventory.

Conduct weekly inventory counts of key items.


Adjust financial records to reflect actual stock levels.


Investigate discrepancies between purchases and usage immediately.

This process ensures your cost-of-goods-sold figures reflect reality, not assumptions.

3. Use Accounting Data to Identify Waste Patterns


A restaurant’s accounting reports can uncover subtle problems that manual oversight might miss:

A spike in seafood purchases may indicate over-ordering or spoilage.


Rising costs in a single category could signal vendor price creep.


Frequent “miscellaneous” expenses often hide untracked waste.

By analyzing data every month, restaurant owners can pinpoint where money is being lost and implement corrective actions promptly.

4. Align Accounting and Kitchen Management


Kitchen managers and accountants must communicate regularly to ensure effective operations. The kitchen tracks usage and waste, while accounting tracks spending and profitability. Together, they create a complete picture.

Compare actual ingredient usage to theoretical usage (based on recipes).


Review weekly reports to identify discrepancies between sales and expenses.


Use meetings to discuss adjustments to ordering, portioning, or menu pricing.

This teamwork ensures financial data informs kitchen decisions, closing the loop between spending and operations.

5. Develop Budgeting and Forecasting Tools


Budgeting isn’t just for large corporations. Even small restaurants benefit from forecasting monthly expenses and revenue targets.

Utilize historical accounting data to forecast future food costs.


Set monthly targets for food cost percentages and track results.


Adjust purchasing behavior and menu pricing when necessary.

Forecasting enables food cost control to shift from reactive management to a proactive strategy.

Why Spending Time Analyzing Expenses Matters


Many restaurant owners become so engrossed in daily operations—staffing, service, and customer experience—that they neglect the back-office work that ultimately determines financial success. However, spending time analyzing expenses each week is one of the most profitable habits an owner can develop.


Analysis isn’t about spreadsheets; it’s about discovering the story behind the numbers.

Why did your production costs rise last month?


Are you overpaying for poultry or seafood?


Did your new menu items actually increase margins?


Is waste eating into your profits more than theft or portioning errors?

These are questions that only a consistent financial review can provide answers to. Regular analysis enables owners to identify problems early, adjust menus, negotiate better pricing, or retrain staff before minor issues become significant losses.

The Role of Technology in Expense Control


Technology has revolutionized the way modern restaurants manage their finances. Integrated systems combine accounting, POS, inventory management, and reporting tools in one platform, offering transparency that older manual systems could never achieve.

POS data links directly to accounting, recording every sale.


Digital invoices are stored, categorized, and searchable for easy access during audits.


Dashboards show real-time food cost percentages and expense trends.

By automating the flow of data between sales, purchasing, and accounting, restaurant owners can monitor performance in real-time, eliminating the need to wait for end-of-month reports.

A Local Perspective from St. Louis


As St. Louis Restaurant Review recently noted, local restaurant owners who implement strong accounting procedures are finding it easier to manage rising costs and inflation. Across the metro area—from Chesterfield to the Central West End—operators are utilizing financial analysis to make more informed decisions about menu pricing, vendor selection, and waste reduction.


Many have turned to cloud-based accounting and integrated POS systems to track every transaction and expense. These restaurants are demonstrating that financial visibility directly leads to operational control, which in turn leads to profitability.


The correlation is undeniable: better accounting equals better food cost control.

Accounting and Management Go Hand in Hand


You can’t separate food cost control from accounting. They’re two sides of the same coin. The kitchen can’t save what accounting doesn’t measure, and accounting can’t fix what the kitchen wastes.


When restaurant owners unite financial tracking with operational discipline, they gain the insight needed to control margins, plan strategically, and ensure long-term stability.


The most successful restaurant operators in St. Louis and across the country treat accounting not as a burden, but as a management weapon. It’s what allows them to see beyond the surface of daily sales and understand the health of their business at its core.

Conclusion: Knowledge Is Profit


Controlling food costs is impossible without knowing where your money goes—and that knowledge comes from good accounting. It’s not enough to track invoices or count inventory; the numbers must be organized, analyzed, and understood.


By dedicating time each week to reviewing expenses, reconciling accounts, and comparing financial data to kitchen performance, restaurant owners create a culture of financial awareness that leads to measurable profit.


The next time your food costs rise, don’t just look to the kitchen—look to your books. The solution might not be changing your recipes, but changing how you account for them.


© 2025 St. Louis Restaurant Review/St. Louis Media, LLC. All Rights Reserved. Content may not be republished or redistributed without express written approval. Portions or all of our content may have been created with the assistance of AI technologies, like Gemini or ChatGPT, and are reviewed by our human editorial team. For the latest restaurant news and reviews, head to St. Louis Restaurant Review. https://stlouisrestaurantreview.com/control-food-costs-without-accounting/

Why Controlling Food Costs Is Critical for Restaurant Success: A Guide for St. Louis Restaurateurs


ST. LOUIS, MO (StLouisRestaurantReview)- Food Costs: In today’s competitive restaurant industry, success depends on more than just great food and friendly service. Behind the scenes, profitability hinges on something less glamorous but absolutely essential—controlling food costs. For St. Louis restaurant owners, especially in a market facing inflation, rising wages, and shifting customer behavior, effective food cost management can be the difference between thriving and merely surviving.


This comprehensive guide explores why controlling food costs is crucial for every restaurant and provides detailed strategies to reduce waste, increase efficiency, and enhance profitability—without compromising quality or the guest experience.

The Importance of Food Cost Control in Restaurants


Food cost represents one of the largest controllable expenses in any restaurant, typically accounting for 28–35% of total sales in well-managed operations. If that number rises even slightly—say, from 30% to 35%—it can significantly reduce profit margins. In an industry known for thin margins, every percentage point counts.


For St. Louis restaurant owners, where local competition is strong and price sensitivity is high, cost control isn’t just about saving money; it’s about staying competitive. Customers expect high-quality meals at fair prices, but if rising ingredient costs aren’t managed properly, restaurants may face two bad options: raising prices too high or absorbing losses. Neither is sustainable.


Beyond profitability, controlling food costs provides valuable insights into operational performance. Tracking where money is spent, identifying areas of waste, and analyzing which menu items drive profits enables restaurant owners to make more informed business decisions.

The Direct Link Between Food Costs and Profitability


When restaurants lose control of food costs, the results ripple through the entire operation. Imagine a restaurant with $100,000 in monthly sales and a food cost target of 30%. That means $30,000 is spent on ingredients. If inefficiencies, waste, or theft push that cost to 35%, the business now spends $35,000—an extra $5,000 that comes directly off profits.


That 5% swing could be the difference between breaking even and turning a profit. When multiplied over months or years, uncontrolled food costs can quietly destroy financial stability. Conversely, restaurants that maintain strict control over their purchasing, inventory, and menu pricing enjoy greater flexibility to invest in marketing, new equipment, or staff development.

The Hidden Dangers of Poor Food Cost Management


Restaurants that don’t closely monitor their food costs often experience a series of avoidable problems:

Excess Waste: Poor inventory tracking leads to over-ordering, spoilage, or expired ingredients.


Inconsistent Portions: Over-serving customers or a lack of portion control inflates costs without increasing revenue.


Supplier Errors: Failing to verify invoices or weights can result in overpaying for products.


Menu Mismanagement: Some dishes may be priced too low to cover their ingredient costs.


Employee Theft or Misuse: Lack of accountability makes it easy for inventory to disappear unnoticed.

Each of these issues alone can hurt profitability; combined, they can cripple a restaurant. The good news is that with proper systems, training, and technology, every one of these problems can be addressed effectively.

Strategies to Reduce Food Costs Without Sacrificing Quality


There is no single magic formula to cut food costs—it requires a combination of systems, habits, and leadership. Below are proven methods to keep expenses under control while maintaining the high standards that St. Louis diners expect.

1. Implement Consistent Inventory Management


Inventory management is the foundation of food cost control. Knowing exactly what you have, how much is used, and what needs to be ordered prevents waste and theft.

Conduct inventory counts weekly or even daily for high-value items.


Use digital tools that integrate with your POS system to track real-time usage.


Separate expensive ingredients (like meats, seafood, or cheeses) for detailed monitoring.


Adopt the First In, First Out (FIFO) method to minimize spoilage by using older stock first.

When restaurant owners are aware of their inventory levels at all times, they can make more informed purchasing decisions and minimize unnecessary expenses.

2. Standardize Portions and Recipes


Over-portioning is one of the most common—and most costly—mistakes in restaurants. A few extra ounces per dish can add up to thousands of dollars a month in lost profits.


To prevent this:

Create standardized recipes with exact measurements.


Train cooks to use portion scoops, scales, or ladles.


Conduct periodic plate audits to ensure consistency.

This approach not only saves money but also improves customer satisfaction. Guests appreciate knowing they’ll receive the same quality and portion size every time they visit.

3. Engineer a Smart, Profitable Menu


A well-designed menu can be your best cost-control tool. “Menu engineering” involves analyzing the popularity and profitability of each dish to determine which items to promote, reprice, or remove.

Highlight “stars” (high-margin, popular items) in prominent positions on your menu.


Reprice or rework “dogs” (low-margin, low-demand dishes) to reduce waste.


Introduce daily specials that repurpose excess inventory or seasonal ingredients.

With thoughtful menu design, restaurants can increase average profit per ticket while maintaining variety and value for guests.

4. Purchase Strategically and Build Supplier Relationships


Smart purchasing starts with strong supplier relationships. Establishing trust and communication with vendors helps you negotiate better prices and receive higher-quality products.

Compare quotes from multiple vendors to ensure competitive pricing.


Order in bulk for non-perishables to gain volume discounts.


Focus on seasonal and local ingredients—often fresher, cheaper, and a great marketing point for St. Louis diners.


Review invoices carefully for accuracy in weights, prices, and substitutions.

Strong supplier management not only cuts costs but also ensures you receive consistent, reliable ingredients—critical for maintaining food quality.

5. Reduce Waste in the Kitchen


Waste is the silent profit killer in many restaurants. Trimming losses here can immediately improve margins.

Track and record prep waste daily to identify trends or recurring problems.


Train staff to repurpose leftovers into soups, sauces, or lunch specials.


Store ingredients properly and label everything with date and time.


Regularly inspect refrigeration and freezer systems to prevent spoilage.

Even small improvements—such as reducing plate waste or optimizing prep quantities—can translate into major annual savings.

6. Monitor Yields and Cooking Losses


Different cooking methods affect the amount of usable product that remains after preparation. For example, grilling or roasting meat results in shrinkage due to the loss of moisture. Understanding yield helps determine the true cost of each dish.

Weigh meats before and after cooking to calculate accurate yield percentages.


Adjust portion sizes or menu prices accordingly.


Use cooking techniques that retain as much moisture and weight as possible.

This practice ensures that every item on your menu is priced profitably based on its real cost—not an estimate.

7. Prevent Theft and Misuse


Unfortunately, theft remains a persistent issue in the restaurant industry. Whether intentional or due to lax oversight, missing inventory can have a huge impact.


To safeguard assets:

Limit access to storage areas and walk-in coolers.


Install security cameras in key areas like dry storage and prep stations.


Reconcile inventory usage with POS sales data regularly.


Conduct surprise audits to reinforce accountability.

Trust is important, but verification protects your investment and ensures the livelihoods of your employees.

8. Train and Motivate Staff


Employees play a direct role in controlling food costs. Training them to understand the “why” behind your policies creates buy-in and consistency.

Educate staff on portion control, waste management, and inventory procedures.


Encourage communication between the kitchen and front-of-house teams about specials and portioning.


Recognize and reward employees who contribute to cost-saving initiatives.

When everyone—from prep cook to manager—shares responsibility for profitability, the entire restaurant benefits.

9. Leverage Technology


Technology can streamline nearly every aspect of food cost management.

- POS Integration: Connect your sales data to your inventory system to track ingredient usage automatically.


- Recipe Costing Software: Calculate the exact cost per menu item and track fluctuations in ingredient prices.


- Accounting Integration: Link your POS with tools like QuickBooks to view real-time profitability by menu category.

These systems help identify where costs are rising and enable owners to make quick, data-driven adjustments before minor problems escalate into significant issues.

10. Analyze and Adjust Regularly


Controlling food costs isn’t a one-time project—it’s a continuous process. Successful restaurants review their food cost reports weekly, analyze patterns, and make adjustments accordingly.

Track your food cost percentage and compare it to your sales trends.


Review menu pricing quarterly to account for changing supplier costs.


Adjust recipes or portion sizes when necessary to maintain profitability.

By staying proactive, restaurant owners can keep costs in line while maintaining the quality that keeps guests coming back.

The St. Louis Market Perspective


Food Costs: In the St. Louis metro area, where competition among locally owned restaurants remains intense, smart financial management has become essential. Inflation, fluctuating supply costs, and shifting consumer expectations are forcing many operators to revisit their entire cost structure.


Restaurants that thrive are those that combine culinary excellence with operational discipline. Whether you run a small café in Maplewood, a fine dining restaurant in Clayton, or a barbecue joint in St. Charles, understanding your food costs empowers you to price competitively, control waste, and plan for long-term growth.


Many St. Louis establishments have found success by combining local sourcing with seasonal menus, offering customers fresh options while mitigating the impact of volatile ingredient prices. Others rely on data-driven inventory systems or digital menu management tools integrated with their POS systems.


Whatever the approach, the message is clear: those who master food cost control will lead the market in profitability and resilience.

Final Thoughts on Food Costs


Food Costs: Managing food costs may not be as exciting as creating new recipes or hosting a packed dining room, but it’s one of the most powerful ways to ensure a restaurant’s long-term success. It provides stability, predictability, and financial freedom, enabling innovation and growth.


For St. Louis restaurant owners, where passion for food meets fierce competition, mastering food cost control is not optional—it’s essential. By implementing proven strategies, leveraging technology, and engaging staff in the process, restaurants can safeguard their profits while continuing to deliver the exceptional dining experiences that make this city proud.


© 2025 St. Louis Restaurant Review/St. Louis Media, LLC. All Rights Reserved. Content may not be republished or redistributed without express written approval. Portions or all of our content may have been created with the assistance of AI technologies, like Gemini or ChatGPT, and are reviewed by our human editorial team. For the latest restaurant news and reviews, head to St. Louis Restaurant Review. https://stlouisrestaurantreview.com/controlling-food-costs-restaurant/

3 Zapp Bar, 1407 W Highway 50, Unit 106, O'Fallon, IL, will open mid-October 2025.


O'Fallon, IL (StLouisRestaurantReview) 3 Zapp Bar will be located at 1407 W Highway 50, Unit 106, in O'Fallon, Illinois, next door to Zapp Noodle Thai Restaurant.  In fact, Zapp Noodle Thai Restaurant owner, Sinath Ngeth, and Zapp Thai Restaurant in Edwardsville, IL, owner Wanlapa Injan, are partnering in this venture called 3 Zapp Bar.

Both restaurants, Zapp Noodle Thai Restaurant in O'Fallon and Zapp Thai in Edwardsville, IL, are highly rated and have served the communities successfully for years.  We expect this venture to be nothing less than successful, and these two restaurant owners utilize their knowledge and experience to create a new concept that customers will undoubtedly love.

The liquor license is pending with the city, and the State of Illinois will then process it.  Until the liquor license is approved, their menu is limited to food, primarily American bar-style cuisine, including house-made burgers made with hand-blended premium beef, and more.  The menu is being refined now and will be published soon.

The menu will be available on St. Louis Restaurant Reviews' eOrderSTL, as well as on DoorDash, Grubhub, and Uber Eats, with delivery available on all platforms.

They obtained their Occupance Permit from the city of O'Fallon earlier this week and are just wrapping up some final details.  The health inspection was done and passed.

There is a passage door between the 3 Zapp Bar and the Zapp Noodle Thai Restaurant, or it has its own separate entrance.

It is anticipated that the liquor license will be complete at the end of this year, if all goes as planned.  The next step in the process is a City Council meeting scheduled for October 13, 2025, followed by scheduled meetings on October 20, October 27, and the Final Approval Meeting on November 3, 2025.  Then the process begins with the state, which will hopefully be a more expedient process.  Please note that this schedule is subject to change.

 https://stlouisrestaurantreview.com/3-zapp-bar-to-open-soon-in-ofallon-il/

Mario’s Café in O’Fallon, Missouri, Launches Multiple Online Ordering Platforms Featuring eOrderSTL, DoorDash, Grubhub, and Uber Eats


Introduction: A New Era for Mario’s Café


O'FALLON, MO (StLouisRestaurantReview) Mario’s Café, a local favorite in O’Fallon, Missouri, has long been known for its welcoming atmosphere, diverse menu, and reputation as one of the area’s top-rated restaurants for breakfast, lunch, and dinner. Now, the beloved café is expanding its reach by officially launching multiple online ordering platforms to serve the community better. Customers can now enjoy the convenience of ordering their favorite meals through eOrderSTL, DoorDash, Grubhub, and Uber Eats.  This amplifies their Google Rating of 4.9 Stars based on 69 online customer ratings and reviews (as of Oct. 3, 2025).


This strategic move ensures that both loyal patrons and new customers can enjoy Mario’s Café’s fresh dishes and signature hospitality, whether they choose to dine in, on the patio, pick up, or have it delivered.

The Importance of Online Ordering in Modern Dining


The restaurant industry has undergone significant changes over the past decade, with online ordering becoming not only a convenience but also a necessity. Customers increasingly expect the ability to order meals from their favorite local restaurants with just a few taps on their phone.


By joining multiple online ordering networks, Mario’s Café is demonstrating its commitment to innovation while keeping the customer experience at the heart of its operations. With eOrderSTL providing a local, commission-based but marketing-driven solution, and DoorDash, Grubhub, and Uber Eats offering wider national exposure, Mario’s Café positions itself to meet every type of customer preference.

Why eOrderSTL Is Featured


Mario’s Café’s decision to feature eOrderSTL is especially important for the local community. Unlike many third-party platforms that charge significant commissions, eOrderSTL is a locally owned St. Louis company dedicated to helping independent restaurants thrive. It provides members with SEO-friendly websites, digital marketing, email promotions, and text campaigns, making it more than just an ordering system—it’s a complete marketing partner.


For Mario’s Café, this means increased online visibility and more opportunities to connect with new customers in the O’Fallon and greater St. Louis region.

Breakfast, Lunch, and Dinner Done Right


One of Mario’s Café’s biggest strengths is its versatile menu. From hearty breakfast options to satisfying lunches and indulgent dinners, the restaurant caters to all appetites throughout the day.

Breakfast Highlights

Classic omelets with fresh ingredients


Pancakes, waffles, and French toast


Hearty skillets for those who want a filling start


Fresh coffee and specialty drinks

Lunch Favorites

Signature sandwiches and wraps


Fresh salads with homemade dressings


Burgers cooked to perfection


Soups made in-house

Dinner Selections

Comfort food classics


Steaks, chicken, and seafood dishes


Pasta favorites with Italian flair


Rotating specials that keep the menu exciting

Patio Dining and Atmosphere


Mario’s Café is more than just a place to eat—it’s an experience. The restaurant offers a comfortable interior dining space but is also known for its patio dining, where guests can enjoy food and drinks outdoors in a relaxed, casual environment. This patio makes Mario’s a top choice for gatherings, after-work drinks, and weekend brunches.

Alcohol Options to Enhance the Dining Experience


Unlike many local cafés, Mario’s stands out by offering a full alcohol menu. Guests can enjoy beer, wine, and cocktails to pair with their meals, whether they’re celebrating a special occasion or simply winding down after a long day. This makes Mario’s not just a family café but also a versatile destination for date nights, happy hours, and celebrations.

High Ratings and Customer Loyalty


Mario’s Café has consistently earned high ratings from customers, with praise for its quality food, attentive service, and welcoming environment. Online reviews frequently highlight:

Consistency in food quality


Friendly and attentive staff


Great value for the price


Family-friendly atmosphere

These ratings solidify Mario’s Café as a trusted dining destination in O’Fallon.

Expanding Convenience with Multiple Platforms


By offering access to four major online ordering platforms, Mario’s Café is giving its customers unprecedented flexibility:

eOrderSTL – Supporting local restaurants and offering marketing benefits.


DoorDash – Nationally recognized for fast delivery.


Grubhub – Popular for corporate and group ordering.


Uber Eats – Known for its wide driver network and user-friendly app.

This combination ensures that, regardless of which app customers prefer, Mario’s Café is always available.

Supporting the O’Fallon Community


Mario’s Café’s expansion into online ordering also benefits the local economy. By partnering with eOrderSTL, Mario’s keeps more revenue within the St. Louis area. Additionally, with delivery options from national platforms, the restaurant can reach beyond its immediate neighborhood, drawing in new business and helping O’Fallon remain a vibrant dining destination.

The Future of Dining at Mario’s Café


The launch of these platforms marks only the beginning of Mario’s Café’s digital evolution. With online ordering, patio dining, alcohol service, and a reputation for excellence, Mario’s is positioned to remain one of O’Fallon’s most cherished restaurants for years to come.

Call to Action


Mario’s Café in O’Fallon, Missouri, invites you to experience the convenience of online ordering today. Whether you’re craving breakfast on the go, a casual lunch, or dinner with drinks on the patio, Mario’s now makes it easier than ever to enjoy their food. Order now through eOrderSTL, DoorDash, Grubhub, or Uber Eats, or stop by to dine in person and see why this café continues to earn rave reviews.





© 2025 St. Louis Restaurant Review/St. Louis Media, LLC. All Rights Reserved. Content may not be republished or redistributed without express written approval. Portions or all of our content may have been created with the assistance of AI technologies, like Gemini or ChatGPT, and are reviewed by our human editorial team. For the latest restaurant news and reviews, head to St. Louis Restaurant Review. https://stlouisrestaurantreview.com/marios-cafe-ofallon-mo-online-ordering/

Dos Primos Mexican Restaurant in O’Fallon, Missouri, Expands Online Ordering with eOrderSTL, DoorDash, Grubhub, and Uber Eats


O’FALLON, MO (StLouisRestaurantReview) Dos Primos Mexican Restaurant, a long-time local favorite known for authentic flavors, generous portions, and warm hospitality, has officially launched eOrderSTL as its featured online ordering platform. In addition to this partnership, the restaurant has expanded its delivery services to include national third-party platforms, such as DoorDash, Grubhub, and Uber Eats, ensuring guests have more options than ever to enjoy their favorite Mexican dishes from the comfort of their own homes.


This expansion marks a significant step forward for Dos Primos as it adapts to the growing demand for convenient, digital-first dining experiences while maintaining the quality and service that have made it a community staple for years.

A Local Favorite Embracing Modern Convenience


For decades, Dos Primos has been celebrated in O’Fallon and across St. Charles County for its classic menu, friendly atmosphere, and consistency. Families gather here for celebrations, friends meet after work for margaritas, and locals rely on its hearty meals for lunch and dinner alike.


But as the restaurant industry evolves, so does Dos Primos. More than ever, customers want the ability to order meals online, whether for carryout, curbside pickup, or delivery. Recognizing this shift, Dos Primos has embraced technology-driven solutions to meet modern expectations without sacrificing the tradition that defines its identity.


The decision to launch with eOrderSTL is particularly noteworthy, as the platform specializes in supporting locally owned restaurants. Unlike larger national competitors, eOrderSTL offers a St. Louis-based digital ordering solution with features designed to enhance visibility, streamline marketing, and provide restaurants with the tools to thrive in today’s online environment.

eOrderSTL as the Featured Platform


As the restaurant’s featured online ordering system, eOrderSTL enables Dos Primos to offer direct-to-customer service without the high fees typically associated with third-party delivery apps. Through eOrderSTL, customers can place orders for both pickup and delivery, enjoying a user-friendly platform that integrates seamlessly with digital marketing campaigns, SEO efforts, and email outreach.


For Dos Primos, this means the ability to:

Enhance customer engagement through targeted promotions and strategic campaigns.


Offer lower service fees compared to some national delivery providers.


Retain more control over menu presentation, specials, and customer communication.


Support local business ecosystems, as eOrderSTL is owned and operated by St. Louis entrepreneurs who are invested in helping local restaurants succeed.

By spotlighting eOrderSTL as the restaurant’s primary ordering system, Dos Primos signals its commitment not just to growth, but to local partnerships that benefit the wider community.

Expanding Delivery Options with National Platforms


While eOrderSTL is the featured system, Dos Primos recognizes the importance of meeting customers where they are. That is why the restaurant has also expanded to include DoorDash, Grubhub, and Uber Eats as delivery partners.


Each of these platforms brings unique advantages:

DoorDash: Known for its large customer base, DoorDash allows Dos Primos to reach new diners across O’Fallon and surrounding areas.


Grubhub: As one of the longest-standing delivery services in the U.S., Grubhub gives loyal users an easy way to add Dos Primos to their weekly routines.


Uber Eats: With its seamless integration into the Uber app, Uber Eats opens up access to both local and traveling customers who already rely on the platform daily.

By combining local innovation through eOrderSTL with the visibility of national providers, Dos Primos ensures that customers have the freedom to choose the ordering method that best suits their needs.

Why Online Ordering Matters for Local Restaurants


The decision to expand into multiple platforms is more than a matter of convenience; it is a reflection of broader industry trends. Online ordering and food delivery remain among the fastest-growing segments in the restaurant industry, with studies indicating that customers now expect restaurants of all sizes to offer digital ordering options.


For Dos Primos, the move represents:

Customer Flexibility – Patrons can order their favorite enchiladas, fajitas, or tacos from anywhere, at any time.


Increased Accessibility – Delivery ensures that even those unable to visit in person can enjoy the full Dos Primos experience.


Competitive Positioning – By joining both eOrderSTL and national apps, Dos Primos strengthens its market presence against both local and chain competitors.


Future Growth Potential – A robust digital ordering system lays the foundation for loyalty programs, targeted marketing, and streamlined operations.

A Win for O’Fallon and the Community


Dos Primos’ decision to highlight eOrderSTL carries added significance for the O’Fallon community. Supporting eOrderSTL means supporting a local St. Louis company that reinvests in the region’s restaurant ecosystem. Every order placed through eOrderSTL not only helps Dos Primos but also strengthens a platform that exists to champion independent restaurants over large chains.


For customers, that means a chance to enjoy their favorite Mexican dishes while also contributing to the vitality of the local dining scene. It’s a win-win: delicious food delivered with convenience, and dollars that stay closer to home.

Signature Dishes Available for Delivery


One of the biggest appeals of this new expansion is that customers can now order all of their Dos Primos favorites for delivery. Popular menu highlights include:

Fajitas are served sizzling hot with tender steak, chicken, or shrimp.


Combination platters that allow guests to sample enchiladas, tacos, and burritos in one meal.


Authentic Mexican specialties, including tamales, chimichangas, and chile rellenos.


Family-style meals are perfect for gatherings or weeknight dinners.


House margaritas and beverages (where permitted), adding to the full restaurant experience at home.

With eOrderSTL and the added delivery services, Dos Primos ensures that its menu is accessible with just a few clicks, whether customers want a solo lunch, a family dinner, or a spread for a special occasion.

Looking Ahead


As Dos Primos continues to evolve, its embrace of online ordering represents a strategic step into the future of dining. By partnering with both local and national platforms, the restaurant demonstrates its commitment to growth, innovation, and customer satisfaction.


O’Fallon residents can now enjoy greater flexibility and convenience when craving Mexican food, and Dos Primos positions itself as both a traditional favorite and a modern leader in the local dining industry.

Final Thoughts


The launch of eOrderSTL as the featured platform alongside DoorDash, Grubhub, and Uber Eats is more than an operational update for Dos Primos Mexican Restaurant—it’s a milestone in its journey of growth and community connection.


In an era where convenience matters as much as flavor, Dos Primos delivers on both. Loyal patrons and new customers alike can now enjoy authentic Mexican meals with the tap of a screen, knowing that their order supports not only a beloved restaurant but also the broader St. Louis dining community.


For O’Fallon and beyond, Dos Primos’ expansion is a reminder that the best local restaurants continue to find ways to blend tradition with innovation—keeping customers satisfied, connected, and coming back for more.





© 2025 St. Louis Restaurant Review/St. Louis Media, LLC. All Rights Reserved. Content may not be republished or redistributed without express written approval. Portions or all of our content may have been created with the assistance of AI technologies, like Gemini or ChatGPT, and are reviewed by our human editorial team. For the latest restaurant news and reviews, head to St. Louis Restaurant Review. https://stlouisrestaurantreview.com/dos-primos-mexican-online-ordering/