For restaurant companies with only one or two locations, spreadsheets can be a cost effective method for handling inventory, calculating general food costs, and creating basic reports. But when the number of locations rises, the problems with using spreadsheets can easily outweigh their low cost. Following are some difficulties associated with trying to use spreadsheets as the basis for a restaurant food cost control system.
IT TAKES BACK OF HOUSE GUTS TO POWER FRONT OF HOUSE GLORY. LET US HELP.
This blog supplements our Resource Center content. We hope you visit often to learn more about how back office software can help your restaurant optimize food and labor costs and minimize waste.
Two key concepts in restaurant food cost management are 1) ensuring that all food is accounted for from time of order to use, and 2) ensuring that all food is utilized in an efficient manner. Following are a couple of tips that support those practices, and contribute to an effective food cost-control system.
We recently had a client recover $12,000 in accidental vendor overcharges... on ketchup. The most exciting part: Ketchup is only one of hundreds of items in their order guides.
It’s remarkable how many opportunities there are for restaurant food cost problems to crop up between the time products are ordered and when they're served. Following is a look at the most significant trouble spots in a product's life cycle, and a few ideas about how to use that knowledge for better food cost management.