Food cost – the percentage of their cost of raw materials in relation to the selling price.
A familiar situation when the estimated FC from 30% turns into an actual 35-42%? The financial result changes critically, and with a lack of turnover it can lead to a negative financial result!
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The investor immediately has a question – WHERE IS THE MONEY?
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According to observations, the actual FC increases by 5-12% on average. Why is this happening?
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📍You do not control sales! Guests intuitively choose dishes with a lower markup!
📍The menu matrix is ineffectively formed!
📍There is no daily work with the service group and an emphasis on sales of more margin items!
📍There is no motivational program for the service group for the sale of high-margin items!
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Take control of the indicators listed above! In practice, it turns out to reduce the estimated FC to 5%, and ensure a minimum difference between today’s and possibly tomorrow’s FC of plus 10%.
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Convert to your turnover and the answer to the question – Where is the money?
If the Guest chooses the entire order himself, then he does not have a feeling of good service and the profit is much lower.
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Do not let Food Cost go by itself, review your work system! Increase the profitability of your enterprise!
