Increase Bottom Line – Food & Inventory Costs

Restaurant owners and operators are always looking to increase their profit or “bottom-line”.  But what most of them don’t do is cost out, or standardize their recipes, create inventory controls, and track waste.  This is usually because they simply are not knowledgeable in kitchen operations or just don’t consider those areas.

I have spent my entire career helping owners increase their “bottom-line” through proper and effective cost control methods.  With the economy the way it is and restaurants closing faster than opening, having no control of food costs, inventory controls, labor costs, and overhead in place, restaurants are most likely to fail.

I can’t tell you how important cost controls are, and if implemented and used appropriately, create and become valuable business tools to: create consistent recipes, budget, calculate food cost, and build appropriate menu pricing.  This allows you to have a diverse mix of costs on your menu that reflect the overall desired food cost, keeping in mind that appetizers are higher in food cost than entrees, and that deserts, soups, and salads all vary in cost as well.  It also gives you a way to track usage, what items “sell” and what items need to be replaced. The other thing this will do is force the chef and kitchen staff to be aware of the true expense, or real price paid for raw product, and thus how much money is being lost with mistakes, waste, not utilizing entire items, and spoilage. In the long run, this will increase the operations profits or “bottom-line”.

I am available for consulting in the areas of evaluating current procedures, training, or implementing processes to increase the profitability of your kitchen operation.

Please feel to contact me for a free consultation and if you are interested in increasing YOUR “bottom-line”.

Tags: costs