The profit margins in restaurant business are not high. Therefore, you need to be serious on reducing the cost incurred in acquiring and preparing the food so that you can enjoy high profits. Below is a discussion on tips which can be employed in controlling food cost in bistro cuisine.
As the manager, it is good to go through the inventory everyday. In addition, check to ensure that the food cost is not too high. The accountants do not own the business and some of them are only in the enterprise in order to collect the salary at the end of the moth. They will not make the right business decisions.
Ordering can also mess up your budget if it is not done wisely. There is no need to get a lot of items only for them to end up wasted. If possible, get only what is required for that day. To note is that it is advisable to get the non-perishable products in large quantities because you will get them at a cheaper price.
Control the portions closely. The staff need to be alerted on the need to include only the necessary quantity of proteins in the meals. Extras might lead to shortages in the end. Some people react to this by increasing meal prices. Consequently, loss of some customers will be experienced. It is better to control the amount of protein than losing customers. It will not be good for business.
Food should not be wasted. Some cuisines are very expensive. It is better if they are only made on demand and the items bought daily. The chefs should be sensitized on ensuring that all the parts and by-products are put into a good use. It is such small moves which will ensure that you are not pushed out of the market.
It might be hectic to balance the menu when you are dealing in different items. Some of the cuisines are expensive while others are cheap. They should be balanced to ensure that the cost is between 23-30%. Anything above 40% will not give high returns and it should be streamlined. Even though getting this right from the very beginning might be challenging, it will be easy once you figure out the situation.
When the cost of certain items goes up, the staff can be encouraged to sell what is available to the customers. Many of them will be willing to try out what is praised by the waiters instead of moving to another place which is serving what they are used to. However, this can only be for a certain period and not forever. Nonetheless, it can get you through the difficult times.
You can go far when you are a good manager and plan adequately. In order to ensure that the bistro competes well in the market, come up with particular cuisines around which you can build the restaurant. It is what will pop into the minds of the public once they hear of bistro. It should be served all year round. To note is that the customer service has to be top-level if you hope to survive in this field.
As the manager, it is good to go through the inventory everyday. In addition, check to ensure that the food cost is not too high. The accountants do not own the business and some of them are only in the enterprise in order to collect the salary at the end of the moth. They will not make the right business decisions.
Ordering can also mess up your budget if it is not done wisely. There is no need to get a lot of items only for them to end up wasted. If possible, get only what is required for that day. To note is that it is advisable to get the non-perishable products in large quantities because you will get them at a cheaper price.
Control the portions closely. The staff need to be alerted on the need to include only the necessary quantity of proteins in the meals. Extras might lead to shortages in the end. Some people react to this by increasing meal prices. Consequently, loss of some customers will be experienced. It is better to control the amount of protein than losing customers. It will not be good for business.
Food should not be wasted. Some cuisines are very expensive. It is better if they are only made on demand and the items bought daily. The chefs should be sensitized on ensuring that all the parts and by-products are put into a good use. It is such small moves which will ensure that you are not pushed out of the market.
It might be hectic to balance the menu when you are dealing in different items. Some of the cuisines are expensive while others are cheap. They should be balanced to ensure that the cost is between 23-30%. Anything above 40% will not give high returns and it should be streamlined. Even though getting this right from the very beginning might be challenging, it will be easy once you figure out the situation.
When the cost of certain items goes up, the staff can be encouraged to sell what is available to the customers. Many of them will be willing to try out what is praised by the waiters instead of moving to another place which is serving what they are used to. However, this can only be for a certain period and not forever. Nonetheless, it can get you through the difficult times.
You can go far when you are a good manager and plan adequately. In order to ensure that the bistro competes well in the market, come up with particular cuisines around which you can build the restaurant. It is what will pop into the minds of the public once they hear of bistro. It should be served all year round. To note is that the customer service has to be top-level if you hope to survive in this field.
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You can enjoy reasonably-priced bistro cuisine with your friends or family tonight by checking out our special food menu online. Here is the website that contains further info about our small but popular restaurant at http://www.bistrocolorado.com.
