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.
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.
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?
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…
LEARN HOW TO IMPROVE YOUR FOOD SPEND WITH A FRACTION OF THE WORK.
Running a profitable restaurant is hard work.
We get it… You’re busy. You’ve got a lot of irons in the fire.
The last thing you want to do is spend the time you don’t have on things like taking inventory.
So, how do you boost your profits and take your restaurant business to the next level?
The answer is three little words: Food spend management.
Only one metric gives you an accurate measure of your restaurant’s profitability.
It’s not your sales, or the number of people who walk through the doors. It’s your restaurant’s Cost of Goods Sold, or your COGS.
It’s how you’ll know if your food costs are way too high, or if you need to make changes to your ordering, usage, or pricing.
It’s how you’ll know if this year is going to be great… or a little more tricky.
For one of our customers, it changed her life.
Food costs… it’s one of the Big 3.
And that means it’s really important that you get it right.
As a restaurant, 1/3 of your budget goes to food costs… and by default that makes it a big ticket item in your budget, but it’s more than that… it can also be a business killer if you don’t manage it closely.
Failure.
Yeah, it’s pretty common in the restaurant business.
We all know the damaging stats… 60% of restaurants fail their first year and 80% fail after 4 years.
But you’ve survived… and maybe even thrived.
And you want to keep it that way.
So how do you avoid the pitfalls the vast majority of restaurants make that doom them to fail?
Well, we’ve got you covered.
We stand by our claim… Recipe costing isn’t all it’s cracked up to be.
Now, before every restaurant consultant in the land spews hate in the comments section, let’s take a step back.
Of course, recipe plate costing can help drive the profitability in your menu.
It’s what helps you create a dish that is not just culinary genius, but also financially delightful. In simple terms, recipe plate costing is about running a profitable restaurant.
But, that’s not the usual conversation we have when people talk about plate costing. More often, there are complex systems and models involved.
The magic of running a restaurant comes in that moment when everything works together… the menu, the staff, the customers.
But more often than not, that really is just a moment.
The rest of the time?
There aren’t enough tortillas for Taco Tuesday…
The ice machine stopped working…
And your top 3 servers have just called out…
I mean, let’s face it… running a restaurant is more organized chaos than a well-oiled machine.
It can seem like there are so many factors beyond your control when it comes to keeping the doors open.
So how does a restaurant manager maintain some sense of order (and sanity)?
The answer is in your Prime Cost.
