The profit margins in restaurant business are not high. Therefore, you need to be serious on reducing the cost incurred in acquiring and preparing the food so that you can enjoy high profits. Below is a discussion on tips which can be employed in controlling food cost in bistro cuisine.
As the manager, it is good to go through the inventory everyday. In addition, check to ensure that the food cost is not too high. The accountants do not own the business and some of them are only in the enterprise in order to collect the salary at the end of the moth. They will not make the right business decisions.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Wastage of food should not be tolerated. Cuisines which need expensive items which are also highly perishables should be prepared taking this into account. The chefs have to understand that each piece counts and encouraged to be creative in making use of the scraps. Preparing them on request and buying only what is enough for that day is encouraged.
A balanced menu is easy to work with. When there are many items to be prepared then it might be a challenge. The cost should be kept below 30%. If the expenditure is beyond 40% then you will have to review the menu because it means that you are treading on shaky grounds. It is good to take your time to streamline this before opening the bistro.
The food items can be seasonal depending on what you are selling. Therefore, ensure that you have alternatives to sell to the clients during the low seasons. Many will be at ease trying out new items which are suggested by the waiters. Therefore, use this tactic to push sales during the off-season. Nonetheless, the major cuisine should not be touched.
Management skills and good planning are essential in operation of bistros. To note is that business ought to be built around a certain item. The principal cuisine should be served all through. The enterprise will require intense marketing just like any other type of business. Customers will be coming back for more in such a case. However, the services should be great because no one will be willing to dine at a place where he or she is not treated well.
As the manager, it is good to go through the inventory everyday. In addition, check to ensure that the food cost is not too high. The accountants do not own the business and some of them are only in the enterprise in order to collect the salary at the end of the moth. They will not make the right business decisions.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Wastage of food should not be tolerated. Cuisines which need expensive items which are also highly perishables should be prepared taking this into account. The chefs have to understand that each piece counts and encouraged to be creative in making use of the scraps. Preparing them on request and buying only what is enough for that day is encouraged.
A balanced menu is easy to work with. When there are many items to be prepared then it might be a challenge. The cost should be kept below 30%. If the expenditure is beyond 40% then you will have to review the menu because it means that you are treading on shaky grounds. It is good to take your time to streamline this before opening the bistro.
The food items can be seasonal depending on what you are selling. Therefore, ensure that you have alternatives to sell to the clients during the low seasons. Many will be at ease trying out new items which are suggested by the waiters. Therefore, use this tactic to push sales during the off-season. Nonetheless, the major cuisine should not be touched.
Management skills and good planning are essential in operation of bistros. To note is that business ought to be built around a certain item. The principal cuisine should be served all through. The enterprise will require intense marketing just like any other type of business. Customers will be coming back for more in such a case. However, the services should be great because no one will be willing to dine at a place where he or she is not treated well.
About the Author:
You can enjoy reasonably-priced bistro cuisine with your friends or family tonight by checking out our special food menu online. Here is the website that contains further info about our small but popular restaurant at http://www.bistrocolorado.com.
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