Maximize profits while lowering food costs.

When you look at your business and are truthful to yourself, do you think you could be even more profitable. The answer is probably yes. Any business can improve with proper analysis and introspection. The problem is we kid ourselves into thinking this is as profitable as I can be. BottomLine Profits can help with that. BottomLine Profits can be objective and identify areas that can improve. They may be simple solutions that can be implemented quickly. There may be some areas that take a longer look at long term growth. But the bottom line is that every business can benefit from some analysis.

Controlling food costs is a never-ending challenge to restaurant owners and managers. The ability to control the purchase, production and sale of food items often will determine the very survival of the restaurant. With the increasing amount of costs in other areas of the operation, controlling food costs has become even more critical. Also, consumers do not understand the increasing costs you face and are reluctant to pay higher prices. Because of this, it is not easy to pass on higher costs to your customers. We will look at ways you can take to shore up your food cost controls.

One area food service businesses often overlook is accurate receiving procedures. Make sure you get what you pay for. If you do not receive the quality merchandise you paid for, you are beaten before you start. Accurate receiving seems straightforward because there is so much common sense involved, but the system often breaks down because of a lack of management commitment. Make sure you implement the following procedures.

∙ Compare weights received to weights on the invoice

∙ Compare the number of items received to the invoiced number

∙ Compare sizes and physical characteristics with those stated on invoices

∙ Compare quality received with quality specified

∙ Compare purchase price with invoice price

∙ Check all mathematical computations for accuracy

∙ Make sure all corrections, damaged goods and wrong items are credited and that the credit information clears both your accounting department and supplier’s accounting department.

You can more quickly anticipate market and other irregularities in the market. Lobster tails, fried chicken pieces, steaks, orders of prime rib and many other traditional entrees are fairly easy to control by the portion. They can be held fresh or frozen until needed. As restaurateurs offer more complex menu items prepared on site, however, they must pay more attention to forecasting. Weather conditions, seasonal variations in product availability and other factors all affect food cost levels. For example, the marketplace may not be able to provide uniform ingredients (size, weight, shape, chemical composition, and other physical properties) for certain perishable items. Nature is often not too cooperative either. Seafood and fresh produce may vary considerably from shipment to shipment, and different brands can yield very different results.

We’ll explore more ways to lower food cost and make your business more efficient in future posts. Just know that we can help you be as profitable as you can be. Give us a call for a consultation.

Contact us at: BottomLine Profit Restaurant Consulting, LLC. 773-470-8239

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