Managing your inventory
Another way of limiting the costs of your operations is to control your inventory.
It all starts with a reliable restaurant management system that features an inventory management software enabling you to get alerts to approaching expiry dates and that specifies needed quantities to be purchased according to your sales history.
BIM POS software offers an excellent inventory management system that impacts your purchasing behaviors and reduces waste related to spoilage costs.
You can find useful information on inventory management and its features in this article.
Keeping unskilled staff
Believe it or not unskilled staff doesn’t only impact customer service but it also affects increasing operational costs.
Unskilled staff will be careless about correct measurements for recipes, will break and loose cutlery and glass.
In addition to causing you bad customer service which is by itself deadly.
Train your hired staff to properly handle food in the kitchen, to prepare recipes correctly from the first time. To make the most out of the ingredients they have in hand.
Teach them also when to say no to customers in regards to adding free of charge items such as condiments and cheese, wet napkins…
Pay attention to personal phone calls or alarming calls to “customers”. Your phone and internet bill highly increase your costs so you have to closely monitor your staff calls.
It’s impossible for you to monitor your restaurant different departments and branches.
Theft might occur in different instances other than directly stealing money such as stealing your groceries, giving unexplained discounts or free items to bill tampering.
It’s important to have a reliable restaurant management system that controls employee performance and other aspects of your operations freeing you from the sole dependence on a manager especially when it comes to billing.
The system also provides you with clear and detailed sales reports with mostly sold items to least sold ones even number of footfall in your warehouse or kitchen.
Don’t ignore food seasonality
Invest in altering your menu seasonally for the simple reason of saving money. Buying in season produce saves you lots of money when compared to out of season ones.
We’re not saying not to use any out of season goods but try to limit them in your recipes and replace them whenever possible in your dishes especially salads.
Veggies that are used as a side dish with steaks and chicken can be easily replaced seasonally same for greens in salads. Adding fruits to salads and desserts can also be changed seasonally to save you some money.
Make it a regular process
Monitoring your waste and keeping up with your restaurant’s operation isn’t a single time thing to do. It’s an ongoing process that you should keep following for permanent costs cutting.
Consider regular waste audit, inventory and staff monitoring through different reports.
Hold regular meetings with your staff for waste prevention and take necessary measurements when needed.
Increasing your business profitability walks in hand with reducing your costs. Regularly monitor those unwanted costs in order to keep your operations smooth and profitable.