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How do you monitor and control the costs and revenues of your food service operation?

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本文章的要点总结

Smart menu management:

Focus on designing a menu that balances customer favorites with high-profit items. Analyze sales data to nix what doesn't sell and spotlight the stars, boosting overall profitability.
Implement tech tools:

Use inventory software to track stock levels and waste, ensuring you order the perfect amount – not too much or too little – and keep costs in check.

本摘要由 AI 和以下专家提供支持

MD Shahnawaz

Restaurant Supervisor at Gastronomica ME

1 Budgeting and Forecasting

Budgeting and forecasting are the processes of planning and estimating your expected income and expenses for a given period of time, such as a month, a quarter, or a year. They help you set realistic and achievable goals, allocate your resources efficiently, and evaluate your progress and results. To create a budget and a forecast, you need to consider various factors, such as your sales history, market trends, customer demand, seasonality, competition, and operational costs. You should also review and update your budget and forecast regularly to account for any changes or deviations.

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MD Shahnawaz

Restaurant Supervisor at Gastronomica ME
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- Effective planning and proper budgeting ahead of time plays a crucial role in Culinary Management. - A careful and detailed analysis of time-period Sales can procure a brief idea of the sales trend, such as weekdays sales, weekend sales and its peak and lean hours. This further can assist in generating meaningful data to create a budget and forecast the sales. - Moreover market behaviour, trends, Guest demand, seasonality and its locally grown vegetables, competition also needs to be taken care of, while budgeting and forecasting.

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Mumtaz Khan

OUTLET MANAGER JADAF ROTANA HOTEL
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Food cost control are team effort lead by training and crucial way forward thinking. Farm & clear policy to be implemented with opening and closing protocol . monitor yield.portion control Budget & forecasting. Purchasing as per business projection . look for alerntive raw materials with best price in market. Proper storage well prevent you from unforseen situation & collateral loss. Inventory management on daily basis to keep track of your goods. Wastage to be scale & properly documents for reference. Best practice will make your venue to be best place to work.

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2 Pricing and Menu Engineering

Pricing and menu engineering are the strategies of setting and adjusting the prices of your menu items and designing your menu layout and presentation to optimize your revenue and profit. They involve analyzing your food cost percentage, contribution margin, popularity, and profitability of each menu item, as well as the perceived value, demand, and elasticity of your customers. You should also consider the psychological effects of pricing, such as anchoring, rounding, bundling, and discounting, and the visual aspects of menu engineering, such as typography, color, placement, and description.

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Fran Cabello

Aumenta un 15% la rentabilidad de tu restaurante con RestaurUP, un programa de 3 meses que te guiará paso a paso en la optimización de tus operaciones, reducción de costes y mejora de la experiencia del cliente.
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El escandallo es algo fundamental dentro de la gestión de un restaurante o departamento de F&B ya que, gracias a ello, controlamos qué precio poner a nuestros platos para conseguir una mayor rentabilidad y optimizar costes. Además, hacer los escandallos correctamente nos permitirá: - Estandarizar el tiempo de trabajo - Hacer una previsión de los costes - Procedimentar la manera en la que se realizan todas las preparaciones - Controlar el sistema de aprovisionamiento del restaurante El control y buena gestión de la materia prima es algo fundamental para conseguir mejores márgenes.

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3 Inventory and Purchasing

Inventory and purchasing are the activities of managing the quantity and quality of your food and beverage supplies and ensuring that you have enough stock to meet your customer demand without overstocking or running out of items. They affect your food cost, waste, cash flow, and customer satisfaction. To control your inventory and purchasing, you need to establish and follow standard procedures for ordering, receiving, storing, issuing, and counting your inventory items. You should also use inventory software or systems to monitor your stock levels, track your usage and wastage, and calculate your reorder points and quantities.

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Fran Cabello

Aumenta un 15% la rentabilidad de tu restaurante con RestaurUP, un programa de 3 meses que te guiará paso a paso en la optimización de tus operaciones, reducción de costes y mejora de la experiencia del cliente.
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El control de los stocks es uno de los principales quebraderos de cabeza en F&B. Se calcula que un descontrol en los sistemas de aprovisionamiento y almacenaje en un restaurante u Hotel, puede suponer hasta un 10 – 12% de pérdidas por el desperdicio de comida.

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4 Labor and Productivity

Labor and productivity are the measures of how efficiently and effectively you use your human resources to produce and deliver your food and beverage products and services. They impact your labor cost, quality, speed, and customer satisfaction. To manage your labor and productivity, you need to determine and schedule the optimal number and mix of staff for each shift and task, based on your sales volume, service standards, and labor laws. You should also train and motivate your staff, monitor their performance and attendance, and provide feedback and incentives.

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MD Shahnawaz

Restaurant Supervisor at Gastronomica ME
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Monitor and control cost and revenue in F&B Operation- - Budgeting and forecasting sales play a crucial role in running a successful and profitable F&B operation. Sales can be forecasted based on previous sales history, location, seasonality and can contribute to forecasting sales. - Proper and efficient Inventory management helps in controlling cost effectively. Spoilage, wastage, pilferage can be controlled efficiently to achieve better results. - Labour and productivity are often considered as the key role in controlling cost. Manpower should be utilised efficiently if not can result in staff burnout which further results in lesser productivity, speed and customer satisfaction.

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5 Waste and Loss Prevention

Waste and loss prevention are the practices of minimizing the amount and value of food and beverage that is discarded or stolen from your food service operation. They reduce your food cost, environmental impact, and risk of fraud. To prevent waste and loss, you need to identify and quantify the sources and causes of waste and loss, such as spoilage, overproduction, portioning errors, theft, or damage. You should also implement and enforce policies and procedures to prevent, reduce, or recover waste and loss, such as FIFO, portion control, security systems, or donation programs.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Florence Jackson, Jr.

Sous Chef with expertise in savoury and pastry| ServSafe Food Handler
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Consider surrounding cuisine cultural in order to offer new items as well as proven local staples. This way you can accurately measure sale and adjust menu to fit profit positive items

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Culinary Management

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How do you monitor and control the costs and revenues of your food service operation?

1

2

3

4

5

6

1 Budgeting and Forecasting

2 Pricing and Menu Engineering

3 Inventory and Purchasing

4 Labor and Productivity

5 Waste and Loss Prevention

6 Here’s what else to consider

Culinary Management

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How do you monitor and control the costs and revenues of your food service operation?

1

2

3

4

5

6

1 Budgeting and Forecasting

2 Pricing and Menu Engineering

3 Inventory and Purchasing

4 Labor and Productivity

5 Waste and Loss Prevention

6 Here’s what else to consider

Culinary Management

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