5 Ways to Make the Most Out of your Summer
For most people, Summer means beaches and BBQs.
For you, it means longer days, new staff, and a whole extra slew of customers.
Hibernation season is over. People are out and about again.
If you prepare correctly, this can bring a wave of profits to your restaurant.
The Ideal COGS for Every Type of Restaurant
You know finding your ideal COGS (cost of goods sold) is vital.
It’s the secret sauce in your restaurant’s recipe for success.
But lately, we’ve realized our constant advice on lowering your food costs and managing your COGS isn’t as specific it needs to be.
Speaking in general terms isn’t always good enough.
The Three Ways to Calculate Your Food Costs
Running a restaurant is a breeze, right?
Ok, maybe not.
You’re a proud business owner. And there’s no doubt you keep tabs on what does well for you and your customers.
But when you see the profits you’ve brought in at the end of a busy month, are you content?
Happy? Ecstatic? Disappointed? Sad? Optimistic for change?
All of these happen, both at new and established businesses. And, they’re all OK.
One thing you shouldn’t feel? Total shock.
The Only Thing You Can Control is Your Food Costs
Managing your food costs is a constant challenge.
So is being your restaurant’s head honcho. But we don’t need to tell you that.
You’re living it. Every. Single. Day
Simply put, restaurants never run perfectly. You’re the boss, but you’re not all-powerful.
Slice Your Food Costs with the Ultimate Guide to Restaurant COGS
You’ve tried everything when it comes to lowering your food costs.
You’ve counted. You’ve hired an accountant. You’ve delegated to staff.
But the daily mayhem in your restaurant keeps you so busy that your numbers are falling by the wayside.
Get Your Accountant Off Your Back, Take the Reins of Your Restaurant Budget
Maintaining profitability is no joke in the restaurant business.
Margins are slim. Costs are everywhere you look. And managing all the moving parts – or a comprehensive restaurant budget – can be a nightmare.
But you’ve come to the realization that going at it half-baked just won’t cut it anymore – not in this industry.
So you’ve finally made the decision to lower your food costs and increase your revenue.
Burn Your Spreadsheets. Sticking to the Status Quo is Killing Your Business.
Doing things the old-fashioned way may seem simple, but it can literally be ruining your livelihood.
You and your staff are used to things being run with a certain process.
And sure, that process feels safe and easy.
But is keeping with the status quo really as efficient as you think it is?
Stop Wasting Time (and Money) with Bad Restaurant Technology
In the restaurant industry, there’s no such thing as “free time”.
You and everyone on your team is busy all the time.
Your chefs are in the kitchen simmering, frying, and plating.
Your servers are on their feet, juggling multiple tables and customers.
Your managers are watching over everyone…while you stand guard over everything.
Meanwhile, the dishwasher is on the fritz again, you’ve got a party of 10 that just walked in the door, your best server called out…