| You serve the best food in town, you have | | | | • Check that Waste - Assign kitchen |
| customers coming back to get more, and you | | | | staff to make a record of all food waste. This will |
| have a restaurant fan base singing your praises in | | | | allow you to track how efficient your staff is, and |
| the local magazines and newspapers. But | | | | how well-followed your recipes are. |
| restaurant management is a business, and you | | | | • Calculate your Food Cost - Food cost is |
| have to ask yourself the vital question: are you | | | | the ratio between the cost of food sales and |
| earning? | | | | food sales. Most successful restaurants average |
| The best way to determine if you are earning | | | | 20-30%, depending on their menu. The food cost |
| enough to offset your spending is to conduct an | | | | will help you determine if you are earning enough |
| inventory of your restaurant business. Here are a | | | | to offset your investment. Comparing your food |
| few tips for that coming inventory. | | | | cost to other restaurants with offerings similar to |
| • Start your Business Right - Check each | | | | yours will also help you determine how well you |
| item against the invoice every time a product | | | | are doing compared with the competition. |
| comes in. More importantly, check the quality, | | | | • Do it Constantly! - Conduct a weekly |
| shelf life, and damage (if any) of your menu | | | | inventory, as well as a monthly inventory to track |
| components, whether it's soda, wine, or raw | | | | your progress. This will keep you from having |
| materials for your recipes. This may require more | | | | difficulties when you have to do a yearly |
| hired help on your part, but if you start your | | | | inventory for tax purposes. This will also allow you |
| inventory early, you will have fewer things to do | | | | to keep better records, so you can compare |
| at the end of your inventory period. | | | | your progress from week to week, or from year |
| • Update the Menu - Make sure that each | | | | to year. |
| offering on your menu has a recipe, so that you | | | | Conducting an inventory is a time-consuming |
| can tally the cost of making each dish. Update and | | | | effort that requires you to check and cross |
| reevaluate your menu at least once a year, so | | | | check lists against each other - but it's a |
| you can see what dishes earn most, and which | | | | rewarding endeavor that will give you a chance to |
| dishes should be removed. A menu inventory will | | | | see how good you are doing, and how you can |
| allow you to know what your strengths are, and | | | | make your restaurant business better. |
| how you can improve your food line-up. | | | | |