Food Cost Issues

-
Why is my food cost high?
There are lots of variables to consider when trying to figure out your food cost issues:
·       Is your menu priced correctly?
·       Double check what you are paying for your product versus other vendors, and versus your recipe card, and menu price.
·       How much waste are you producing? If the team needs to prep food that is not selling, we need to adjust something.
·       Are you and your staff eating the profit? Everything should be recorded. Even your meals should be recorded and backed out of food cost!
·       How is the P.O.S.? Are you collecting the correct amount? Check each menu item.
·       Are we counting our inventory correctly? Review in detail and spot check.
·       Do you have a theft issue? How do we know, and then how do we deal with this? And yes, this happens! [a lot]
·       Is there an accounting issue? Check what was paid vs. what was purchased.
·       What is your true food cost potential given no waste?
·       What is our food cost actual, and then what is the variance?
It’s really simple when you look at it like this. It is simple math. You need to identify where the issue is, and then drill down until you find answer…… There always is an answer!
These are just some very simple basics to start with, call an expert for a more in-depth review.
www.focus-fb.com


Comments

Post a Comment

Popular posts from this blog

Your New Restaurant Concept

-
Image
Today we will talk about updating your Restaurant Concept, exploring this idea, and discovering what is important when undergoing this simple, but crucial task   - one that can define your restaurant for years to come. Why is your restaurant concept Important? Your restaurant concept defines who you are. It is the face and personality of your establishment and is key to the restaurant’s success. Please do not hesitate to get a professional involved; it will pay off. The process is much like creating a mission statement and then building everything around it.     Your complete concept should tell an interesting story that is congruent with the style and character of the restaurant you are trying to be.   Of course, there are many different styles and genres - or you can create your own. It may be upscale and trendy or be a casual neighborhood eatery. How would you go about it? First, we would look at your ideal custome...
Read more

The Main Thing

-
Image
We are all very busy and have a thousand things going on in our business. One day, we step back and look at our operation to realize that is it not what it used to be – or what it should be! It is not your fault. In the whirlwind that we call daily life, it is too easy to get caught up in all the minutia. It’s always something, right? Hiring, firing, Chef yelling, bad comments, health inspector is here again, the food delivery is late, or simply too many guests and not enough staff. Who has time to really sit back and evaluate and consider what our guests really think about our operation? The one, into which I put so much of my blood, sweat and tears. The one where I spend most of my time, more than I do with my family. What are my kid’s names again? All kidding aside, I think we have all fallen into this trap at some time or other. Let’s remember the reason we are open, and why we have jobs. The  main thing  is happy customers. What is the need of the ...
Read more

Would do you like to fire someone today?

-
Image
“It’s not the person you fail to hire that destroys your restaurant; it’s the person you fail to fire”. I read this last week and thought that it was all too true in many cases! We knew better but failed to act! The renowned  Osmond’s  song above implies  one bad apple doesn’t spoil the bunch , but we know from experience, it’s quite the contrary. In this world where we endeavor to be supportive and understanding, living in an environment where we never want to upset anyone, we sometimes miss the boat on what our staff really needs from us as leaders, and that is making those tough decisions. Believe me, the rest of the team usually knows what needs to be done and wonder why you are not addressing it. I am not suggesting that you go after your team with a vengeance. Simply evaluate if there is anyone you are keeping around that should not be there. When you read the title of this article, who did you think of? Is there someone in your organization that can be rot...
Read more