Running a pub and food business is a dream for many people. If you have been lucky enough to successfully start a business in the industry, you undoubtedly know that a lot of work goes into keeping any hospitality establishment up-and-running on a daily basis.
As the owner or manager of your restaurant, cost control is undoubtedly part of your duties. It can, however, be challenging to know how to best handle this aspect of the job. Below, you’ll discover some tips that can help you more effectively harness costs and margin in your food business.
Vary your suppliers.
If you only work with a single supplier for your kitchen purchases, you are doing yourself a disservice. Not only can product availability issues and company restructuring adversely affect you, but you might not even realise you are overpaying for certain goods. Varying your providers allows you to make sure you are paying the best possible prices for the most high-quality products.
Hold staff training sessions.
Sometimes, food and beverage team members inadvertently cost you money by over-portioning and over-pouring. Train your entire kitchen staff to use weights and scales, ensuring that the proper amount of food is sent out each and every time. Additionally, your bar staff should be trained correctly to ensure that they are not giving too much alcohol to patrons. Remind everybody that over-pouring non-alcoholic beverages like minerals also ultimately cost your business extra money.
Consider profit and customer experience.
The best way to make sure your customers are getting a delicious, fairly priced meal without spending too much from your point of view is to focus on both your profit margin and the customer experience simultaneously. This might mean that you have to tweak your menu in some way.
Perhaps, for example, you need to add more affordable, universally popular dishes that have your chef’s own twist. Or, maybe you need to take a look at your best sellers and consider changing the pricing slightly if you’ve been losing money. Your situation will be unique, but it’s important to assess profit and customer experience in conjunction with one another.
Keep track of your stock holding and stock performance.
If you are looking for greater visibility and insight into your food and beverage costs, processes, margins, and usage, contact us today; our vastly experienced Team will work with you to identify and solve any issues potentially present. Talk to Total Stock Control today.
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