Growing a Restaurant Profit Margin: How You Can Control Your Costs

Chuyên mục sách: Quản lý điều hành

Loại sách: Tài liệu miễn phí

Loại hình: Tài liệu

Người chia sẻ: Thich Tam Pham

Learn to control costs through smarter scheduling, inventory tracking and less food waste, better suppliers, and menu design.

Miễn phí
Or even when they’re not, most restaurateurs need to ask themselves: “Where can I start cutting costs?”
The natural inclination for many business owners is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one way to skin a salmon.
Making targeted choices about where to cut restaurant costs and where to leave expenses be (no matter how high or low) is a crucial part of maintaining balance in your bottom line. Cut too hastily, and you’ll end up alienating customers with reduced service or missing favorites on your daily menu. 
But cut decisively, and you’ll be able to grow your business out of the health of what’s left.
In the following chapters, we’ll be looking at four different areas of your business that can have a significant impact on your ability to control your prime costs: scheduling staff, inventory and food waste, suppliers, and your menu. If you can effectively manage each one of these areas, both your restaurant profit margin and business can grow over time.


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