Spending on the purchase and storage of food plays an important role in success or failure of any restaurant management. This cost is one of the largest Operating expenses they face every day owners and managers of catering businesses.
For a restaurant to be profitable in the long run must be controlled a number of factors, not devote due attention, this may end up spending considerably increasing. Establish portion sizes, inventorying or escandallos are some actions taken to define the selling price of our products, covering the costs given by it and integrating a profit margin.
It is also very important to ensure the compliance with these costs established, for profit percentages are those set out above.
The formula for calculate the cost of these products it is simple: Net purchases of food divided by net sales (net means after the change in inventory). The golden rule within the hospitality is clear: keep spending on raw materials between the 25-30% the total plate more or less.
By providing and good management of sales and stock, it is possible to have controlled the cost of food or raw materials. We propose five key so you place an track expenses that occur on your property:
Keys to control the costs of a restaurant
1.- Performs an accurate inventory of your food
Our recommendation is that you take an inventory regularly to control the consumption of raw materials and costs. Thus You have a clear and complete control what has been requested, what has been using and even what he has stolen.
further, will allow you to organize much better for place orders to suppliers and you will need less time to order stock, as You know much faster what items are being used and spending.
Ideally orders products so that the first to enter are also the first out, following the sistema FIFO (First In First Out).
If you have the possibility, Optimally assign a person responsible for making periodic checks of the stock and expiration dates. A) Yes, If you see excess products or will expire soon you can create promotions O prominently in your letter plate in order to reduce the surplus.
2.- Controls the size of the portions
The goal is to only serve the right amount of food. But, How to know if you are serving large enough rations? It is easier than it seems to be: Look closely at the dishes when they return to the kitchen, if the dishes arrive with food It is very likely that you are serving too much food, and margin accounts to reduce it.
It is therefore very important to have very good communication with chefs, to ensure that everything is measured and correctly detected.
3.- Learn to manage the rest of the dishes
It is very useful to keep track of all waste generated in your restaurant. To do so we encourage you to make a list of wastes and write down any of the following:
- Food that was returned incorrectly.
- Food fell in the kitchen.
- Burned food or spoiled.
- Sizes extra portions that are thrown.
The fact of keep track of leftovers It allows you to maintain better control inventory and manage the percentage they represent with respect to all food.
4.- Determines what the appropriate price for each dish
The price is a fundamental aspect for cost management of the products that make up the menu of your restaurant. Put a fair value to your dishes It makes customers more likely to repeat and again, and thus more likely to benefit.
There are some costs you should consider to set the price of your dishes:
- The direct costs They refer to what is paid for the food itself. Cover the purchase price, the portion sizes and food waste.
- The Indirect costs They are allocated to each reference restaurant sales.
- Preparation time and costs workforce.
- The general expenses (decor, presentation, commercialization).
- The volatile costs food that may vary depending on weather conditions (drought, flooding ...) or being seasonal items.
5.- perform escandallos
the escandallo It facilitates the possibility of know the cost of a plate before performing and it helps determine what it costs in total per serving, through the raw material used in its preparation. This concept is very useful when you tell us what we pay directly per serving or dish and so calculate your cost effectiveness.
What should include?
- Each and every one of the ingredients of the dish.
- The purchase price of each ingredient.
- Exact amounts of raw material for each plate.
- final cost of each ingredient.
- The total cost of the dish.
This is essential both to establish the selling price against the cost of the dish, to know how you should make a particular dish. The tabs of escandallos also help us standardize working time and the factors used, make an estimate of the total costs and control over inventory.
Learn how to calculate the target cost of your dishes
Control costs in a catering business It is vital to make ends meet and meet the objectives, previously marked, on the profitability of sales prices.
We hope that the information we have given in this article count on everything necessary to bring the perfectly controlled raw material costs for the gastronomy your restaurant.