If you happen to be a restaurateur who is not really trained for the business, the best solution would be to get a good restaurant manager.
However, if this is not your option and you choose to run the restaurant yourself, here are a few worksheets that can help you.
DAILY SALES REPORT
If you don't have this, you probably don't care about your business. Sales should be known everyday with a monthly and a annual summary. Why? In a month, any drastic changes in your figures should be call for action especially if the sales is lesser than the previous month or the same month last year. Of course, exceptions would be reasons like Olympics happening in your city or terrorism or some economic contractions.
MENU MONITORING OR TALLY
You should be able to tell which items are selling and which are not. This can help you strategize your menu offerings.
AVERAGE GUEST CHECK
How do you get average guest check? First and foremost, your orderslips should indicate how people there are in that order or table. Divide your total sales by the total number of guests. That is your average check. Why do you need this figure? You need it in your next menu costing. For example, given a guest orders one soup and one main dish or main dish and a dessert, the total amount of these orders should be around yoru average guest check figure. Why again? Because that is what your usual guests usually order.
FOOD COST
Do keep an eye on ingredient prices or even restaurant supplies as this will mightily affect your net income. Review your food costs twice a year. This will also avoid excessive addition of buffer on your selling price since it increases the price unnecessarily.
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