Controlling cost is one of the major problems that restaurants face. For a restaurant to thrive, you cannot afford to compromise on your food quality or customer service. Since the margins are usually pretty slim, it’s important to plan, evaluate and monitor the restaurant operation to curb costs and increase revenues.
Here are five mantras to keep a check on restaurant costs and rake profit!
1. Manage your food costs:
- Set a Budget: Before you set out to buy raw materials for your inventory, make sure that you are well-informed of recent rates of the food to avoid being duped or exorbitantly charged by the vendor. Set a budget and do a thorough market research beforehand – make sure you stick to it, apart from an occasional minor deviation for some exotic ingredients.
- Engineer your menu carefully: Try to utilize all of your raw materials so that none would get wasted. Design your menu cleverly so that high-profit items are highlighted.
Read how to make the best out of your menu here
- Manage portion size: Another method to curb costs is to manage the portion size of your servings. While too small portions would lead to customer dissatisfaction and negative reviews, too big servings would lead to escalating food costs. Use a portion control tool to maintain consistency in the size of portions or you can simply decide on the number of spoon servings per item. Planning portions and orders help avoid overproduction of items, which either leads to increased food costs or wasted food items. In the next step, we have shown how to reduce wastage in restaurants.
2. Reduce Wastage
Control restaurant costs by keeping regular track of your inventory – take an estimation of the current stock of raw materials, menu items to utilize those materials and how much to order. Choose a POS software with a stock closing feature that helps automatically calculate the remaining stock and lets you order materials from. You can set reminders that prompt you when the supplies are about to end so that you can purchase more, maintain the stock, and thus, save yourself the out of stock troubles, or over-purchased supplies.
3. Control pilferage
Unless you’re sitting behind the cashier’s counter and keeping a track of the inventory yourself, it is extremely difficult to check on-counter thefts and pilferage. These can take a number of forms in restaurants. Right from having the wrong amount of raw materials delivered and thefts in the inventory, to unrecorded orders, it is difficult to control thefts. CCTV cameras, strict rules, and warnings, all have been known to go in vain without manual interventions.
POS software with the theft control feature can help you solve this problem. It will allow you to set, control and manage permissions for your restaurant staff for various tasks assigned to them. The software keeps logs of all activities of each member and status of the assignments allotted to employees. Thus, you can reduce thefts by 3-5 percent.
4. Analyze daily reports
It is extremely important for you to analyze your business daily. You must review the sales data of your restaurant daily and make informed decisions based on them. Use a POS software that provides a thorough report of all the transactions, along with the profit and loss (P&L) reports. You can create reports for daily, weekly, monthly, annual review and plan your restaurant’s operations according to the data.
5. Reduce manual labor
The two major operation costs in a restaurant are food costs and labor costs. You can reduce labor cost by automating the entire process. Use a POS software that provides automating features such as, online table booking, food order, and automatic billing to drastically reduce the workload, freeing up substantial time for your staff to provide impeccable customer service.
Subsequently, you also reduce the odds of human error.
How many of these tricks are you implementing for restaurant costs control? Let us know in the comments below.