Re: Make money
Here are some of the key things I have learned in the past.
Have employees cross trained in as many areas as possible so when volume is down you can save on Labor.
are all of you menu item costed out, if so are you selling enough of the high margin items, ( they do not contrib as much to the top line, but drop more to the bottom line ) as your low margin high price items ( that contrib more to the top line but less to the bottom line) there should be a balance there to protect the Food Cost you seek
Are your Floor employees servers or are they your sales staff
Monitor you water and electric use and cross reference to what the util. company is charging you
USE your Point of Sale system to the fullest...for labor...food cost....get a Daily P & L if possible
Are soda machines correctly brixed
how are you paying for your cleaning supplies and dishmachine soap, if just purchasing as needed is the titration level for dish machine correct.
Have a pre-close for the restaurant in place so all of the duties for close are not started late
Cook to order, & watch sauces on steam line for loss
Be able to set the cooking line up in a configuration that allows fewer cooks to run it on slow days.
Review you credit card processing charges....be able to understand what the charges are and how it works
Perform a daily or shift key item inventory for loss
Are employees ringins up their meals
what General Ledger account are comps and promos and emp meals being charged to ( goes to food cost )
Are you a member of a purchasing umbrella or are you a stand alone
are you tracking labor to budget on a daily basis
How is labor being calculated...rounded to the nearest 5 min, rounded to the nearest quarter hour?
Are kitchen linens issued by shift
are all members of you mgt team aware of the monitary
goals
are ordering par levels correct
inventories being done correctly
how is your landscaping being performed
that's all folks
chris
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