Tips for reducing costs in restaurants

In order to support you in reducing costs in your restaurant, I have written these simple tips that will be of great support to increase the profitability of your business.

It is very important that you are aware that there are two types of cost: the potential cost (depending on your recipe) and the actual cost (after analyzing your warehouse movements over a period of time). One thing is the potential cost and another is the actual cost.

Initial inventory + purchases - final inventory = Cost in pesos

Cost in pesos / Sales = Percentage of cost

It is very important to have the ingredients of each of your dishes perfectly defined, for them it is essential to have standard recipes and an adequate procedure.

It gathers all the measuring instruments in the industry: digital scales, measuring cups, measuring spoons, etc.

Ensure the rotation of all the inputs (PEPS system) and don't forget to label each one of them.

There is an inventory control method called ABC of inventories, this method consists of categorizing the products of your warehouse according to their value and their occupation within the inventory. Products A are those that represent a high value in the inventory and for this reason they must be cared for in a very particular way. To identify them, the method recommends following the pareto theorem, which, in this case, indicates that 80% of your investment in inventory is in 20% of the products. Identify these products and control them through daily inventories, don't forget that everything you can portion will be easier to control.

Avoid waste at all costs, use shovels to make the most of "miserable", containers, bags and everything that allows you to make the most of the product and send as little as possible to the trash can.

Supervise that kitchen staff follow the correct procedures to prepare each dish.

Confusions also lead us to have unnecessary and undesirable waste in our restaurant and this often happens due to the lack of coordination between waiters and the kitchen due to poor communication or no standardization in the process of preparing orders, adequate training for our staff kitchen and floor in which we show them the proper procedure is vital.

Tips for reducing costs in your restaurant

Plan your menu, it will help you keep control of your raw material. Keep warehouses locked. Supervise food waste and prevent waste in every measure. Establish strict portion control. Carry out daily inventory of raw materials from group A remember that? Make sure you have a quick quick checklist for those products that are used every day. Remember: “A place for everything and everything in its place” that the products are stored in the same place Always, an order in the refrigerators, conservators and freezers as well as in the cameras will speed up your inventory. Calculate the cost of each of your dishes. Keep the purchase price of your raw material updated, that way you will keep the cost of your saucers. Keep a daily waste log.Take daily, weekly and monthly inventories of all the products in your warehouse and analyze the differences. That arise after comparing them against sales. Technology is important for control, excel is an excellent alternative for you to implement efficient controls. Evaluate your menu twice a year to update dishes and prices. Train new staff and keep them trained To everyone.Compare purchase orders against invoices.Check that the information of the invoices is correct, amount per unit, totals, VAT, etc.Make sure that the merchandise you receive complies with the purchase specifications regarding freshness, maturity etc. Train the floor staff, everyone should know the standards of presentation of dishes.Make sure you have an efficient and committed manager or purchasing manager who is responsible for placing all orders and who is aware of prices and increases.