Control Food Costs

WHERE'S THE PROFIT? FIGHTING FALLING MARGINS IN THE RESTAURANT INDUSTRY ONE PLATE AT A TIME An Infographic brought to you by: WhenTo Manage Software as a Solution 24% 12% 6% 3% 1% WHAT'S EATING AWAY AT YOUR SLICE OF THE PROFIT PIE? THIS HAS FALLEN FROM 18-24% JUST A FEW YEARS AGO FOOD COST MOST CONTROLLABLE EXPENSE FOR THE RESTAURANT OWNER! Definition: The percentage of total restaurant sales spent on food product, should stay around 33-39%, this number must be accurately tracked to calculate total net profit for the restaurant (or retailer). WHY IS IT SO DIFFICULT TO CONTROL FOOD COSTS? * Too many products in inventory * Perishable products with short life-span * Too many people involved in the process * Difficult to track and assess losses RECIPE YIELD WHERE DOES IT ALL GO MISSING? * PURCHASING [over & under purchasing] * RECEIVING [short counts, pricing errors] * STORAGE [storage, spillage, theft, etc] * PREPARATION [over portion, over produce] * ISSUES PER TICKET [wrong orders, returns] TOP 10 TIPS FOR CONTROLLING FOOD COSTS: * Train your employees to care about expenses * Monitor your profits & losses systematically * Count imventory regularly * Portion food consistently * Price menu items correctly * Handle food properly; reduce waste * Track all waste * Be consistent with purchases * Build a relationship with suppliers * Use the best software available! TIME TO GET A HAN DLE ON YOUR FOOD COSTS? Our inventory management solution utilizes all of the information relevant to managing your inventory: vendors, items, costs, and recipes. 21% SALARIES 38% FOOD COST 14% RETAIL SPA CE 6% UTILITIES 15% OPERATIONS E 6% PROFIT WHERE'S THE PROFIT? FIGHTING FALLING MARGINS IN THE RESTAURANT INDUSTRY ONE PLATE AT A TIME An Infographic brought to you by: WhenTo Manage Software as a Solution 24% 12% 6% 3% 1% WHAT'S EATING AWAY AT YOUR SLICE OF THE PROFIT PIE? THIS HAS FALLEN FROM 18-24% JUST A FEW YEARS AGO FOOD COST MOST CONTROLLABLE EXPENSE FOR THE RESTAURANT OWNER! Definition: The percentage of total restaurant sales spent on food product, should stay around 33-39%, this number must be accurately tracked to calculate total net profit for the restaurant (or retailer). WHY IS IT SO DIFFICULT TO CONTROL FOOD COSTS? * Too many products in inventory * Perishable products with short life-span * Too many people involved in the process * Difficult to track and assess losses RECIPE YIELD WHERE DOES IT ALL GO MISSING? * PURCHASING [over & under purchasing] * RECEIVING [short counts, pricing errors] * STORAGE [storage, spillage, theft, etc] * PREPARATION [over portion, over produce] * ISSUES PER TICKET [wrong orders, returns] TOP 10 TIPS FOR CONTROLLING FOOD COSTS: * Train your employees to care about expenses * Monitor your profits & losses systematically * Count imventory regularly * Portion food consistently * Price menu items correctly * Handle food properly; reduce waste * Track all waste * Be consistent with purchases * Build a relationship with suppliers * Use the best software available! TIME TO GET A HAN DLE ON YOUR FOOD COSTS? Our inventory management solution utilizes all of the information relevant to managing your inventory: vendors, items, costs, and recipes. 21% SALARIES 38% FOOD COST 14% RETAIL SPA CE 6% UTILITIES 15% OPERATIONS E 6% PROFIT