The profit margins in restaurant business are not high. Therefore, you need to be serious on reducing the cost incurred in acquiring and preparing the food so that you can enjoy high profits. Below is a discussion on tips which can be employed in controlling food cost in bistro cuisine.
You should not assume that the accountant is making the right decisions when it comes to expenditure. You ought to keep an eye on inventory and cost of food to ensure that you are not using more than is necessary. The activity should be done on a daily basis because there are many supplies which have to be bought on a daily basis.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Food should not be wasted. If the people are keen when it comes to measuring the portions, it will not be the case. Some cuisines will require expensive products while others are manageable. The chefs will go a long way into helping business if they can find a way to utilize all the parts of the food items and ensuring that none of the pieces are wasted.
The menus which are well balanced are easy to work with. However, this is easier said than done. Ensure that none of the foods is costing you more than forty percent of the profits you are getting from the same. The ideal percentage is between twenty three and thirty. It will be easier for you if you take care of this matter before you open the bistro doors to the public.
The food items can be seasonal depending on what you are selling. Therefore, ensure that you have alternatives to sell to the clients during the low seasons. Many will be at ease trying out new items which are suggested by the waiters. Therefore, use this tactic to push sales during the off-season. Nonetheless, the major cuisine should not be touched.
You can go far when you are a good manager and plan adequately. In order to ensure that the bistro competes well in the market, come up with particular cuisines around which you can build the restaurant. It is what will pop into the minds of the public once they hear of bistro. It should be served all year round. To note is that the customer service has to be top-level if you hope to survive in this field.
You should not assume that the accountant is making the right decisions when it comes to expenditure. You ought to keep an eye on inventory and cost of food to ensure that you are not using more than is necessary. The activity should be done on a daily basis because there are many supplies which have to be bought on a daily basis.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Food should not be wasted. If the people are keen when it comes to measuring the portions, it will not be the case. Some cuisines will require expensive products while others are manageable. The chefs will go a long way into helping business if they can find a way to utilize all the parts of the food items and ensuring that none of the pieces are wasted.
The menus which are well balanced are easy to work with. However, this is easier said than done. Ensure that none of the foods is costing you more than forty percent of the profits you are getting from the same. The ideal percentage is between twenty three and thirty. It will be easier for you if you take care of this matter before you open the bistro doors to the public.
The food items can be seasonal depending on what you are selling. Therefore, ensure that you have alternatives to sell to the clients during the low seasons. Many will be at ease trying out new items which are suggested by the waiters. Therefore, use this tactic to push sales during the off-season. Nonetheless, the major cuisine should not be touched.
You can go far when you are a good manager and plan adequately. In order to ensure that the bistro competes well in the market, come up with particular cuisines around which you can build the restaurant. It is what will pop into the minds of the public once they hear of bistro. It should be served all year round. To note is that the customer service has to be top-level if you hope to survive in this field.
About the Author:
You can enjoy reasonably-priced bistro cuisine with your friends or family tonight by checking out our special food menu online. Here is the website that contains further info about our small but popular restaurant at http://www.bistrocolorado.com.
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