Maximize Your Profits and Mitigate Your Food Costs
Food costs are usually considered to be a restaurant’s worst enemy, but there are simple ways to flip that narrative.
The higher your food costs, the lower your advantage. Watch for these five pitfalls to earn food costs work for you–not from you–and stop the things murdering your meals costs:
1. Untracked Food Prices
Food prices frequently change in the blink of an eye.
Make sure your profit margins track as intended, by being aware of what your food prices should be and watching them carefully for changes. Always ask your vendors if a simple item’s price has changed. When it’s, make alterations to your menu to cancel that price growth. By means of example, if the price of avocados surges abruptly, take them off your menu and make them available by request only until the price goes back down.
Additionally it is possible to modify your menu demonstration to build in a buffer for fixing flexibility. By keeping menu listings large (showing only the critical qualities of a dish) instead of list each the elements in each one, you’ll be able to sub out default elements when required.
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2. Extreme Perishables
Be skeptical of over-ordering foods that are extremely perishable and need immediate usage. This includes items like shellfish and fresh fish.
1 way to prevent wasted perishables and gain from large-quantity price breaks is to plan to freeze the huge majority of your purchase. Buy these items pre-portioned in freezer-safe, sealed-air packaging to maximize each item’s shelf life.
Program your point of sale (POS) to account for tailored orders and customer preferences. A well-programmed menu reduces order ambiguity, and ultimately, reduces your food costs.
By means of example, if you ring in a hamburger with no meat temperature specified on the ticket, then you run the risk of the kitchen overcooking or undercooking the product. This creates the possibility that the thing will get sent back by the user (and wasted), resulting in an entirely preventable expense. To rectify this problem, attach a pressured”Meat Temperature” modifier to the thing within your POS. With the modifier setup, servers and cashiers will be automatically prompted to decide on the temperature. Kitchen employees will observe the customer’s temperature preference on the ticket when creating the item, ensuring that the client receives exactly what they ordered.
A different approach to plan your own POS for optimal back-of-house efficacy –and consequent diminished food waste–is to attach menu items to station-specific printers. This way, a salad ticket doesn’t print out at the grill station, risking the order getting lost or your grill man wasting time looking for the ticket to the perfect station.
By taking a few minutes to make the most of the menu on your POS, you may see significant pay-offs in your bottom line. Make certain all your menu items have the ideal modifiers attached to them. Organize menu items in an-easily sortable way that makes sense. Align menu items clearly with their respective buttons within the POS.
4. ) Improper PARs Set
PAR stands for Periodic Automated Replenishment and functions as a cushion for the inventory management. By placing appropriate PAR levels, you’ll never run from a product (even with spikes in demand or delays in transport ). You also won’t be stuck with inventory you can’t sell.
Setting the ideal PARs is an art–too much of any product is bad. Conversely, buying small quantities of something every time you purchase can get costly very quickly. Revel lets you set your PAR per item and then will automatically reorder items for you when your inventory levels fall below the threshold. This will not only save you money, but time (and sanity) as well.
5. ) Inaccurate Inventory
This might appear to be a no-brainer, but miscounted inventory can seriously impact your food costs.
Your food costs are based right in the inventory numbers. If your inventory is just a percentage off, which might equate to tens of thousands and tens of thousands of dollars lost.
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