When you are looking to improve your restaurant margins and reduce your cost of goods, a solid recipe creation process can add a lot of value to your profitability.
Creating a recipe
As an Operations Manager of a nation wide hospitality business, I developed a few brutally easy time saving hacks, and stole plenty more from the good people I worked with.
In working with 1000's of hospitality owners and managers, we have a huge amount of experience in integrating with point of sale (POS) and understanding how great it can be when you get the right solution for your business.You might be putting together a brand new business, looking at upgrading from the 19th century equipment you're currently using or experiencing frustration with your existing restaurant POS system and looking for a change. Whatever your reason for needing a POS system the decision is an important one for your bar restaurant or cafe.
Topics: Point of sale
We talk to 100's of hospitality owners and managers every week. During a number of these sessions our team helps our customers analyse their profit and loss statement to determine where opportunities exist to increase their profitability.
Ok, so I have to be honest, maths isn't a strong point. Once I got to above 80 points I stopped counting and simply titled the blog "100 customer touch points..........."
For a hospitality site with revenue of $2 million, even a cost of goods reduction of 1% will increase your annual operating profit by $20,000. Take a look at our 10 effective ways to reduce your cost of goods below.
Labour is the second largest expense for a hospitality business, second only to your direct cost of goods. The goal of effective labour management is to have the right number of team members working to give customers a great experience at any given time, but not to have too many people working when customer numbers don't justify it.