Have you considered the share of currency-dependent raw materials in your gross turnover?
Are you satisfied with the pseudo-control point – the estimated Food Cost?
If you do not take into account only this control point, then you will lose money every day! And with currency fluctuations – even more money and profit! And maybe business!!! 🙈
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It’s actually simple!
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📍Analyze the grocery basket of your menu, the volume of purchases of currency-dependent and local products
📍The share of currency-dependent raw materials in the kitchen should not exceed 20-25%, provided that your cuisine is not tied to the currency by national criteria (Japanese, Pan-Asian, etc.)
📍Form a menu based on local products
📍Teach waiters to offer competently. By emphasizing those positions that are more profitable for you to sell
📍Revise your menu and the approach to its formation to secure your business during price jumps.
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And most importantly, your Chef should find many solutions that will reduce currency dependence. If the Chef is not familiar with the necessary techniques, help him find courses with a similar program or invite specialists to the project work who will change your technological methods.
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Of course, with a sharp depreciation of the currency, there is a general increase in the price of raw materials, but the local product does not increase in price so sharply.
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Create a menu that is the least susceptible to stress. And you will be able to keep the price as long as possible and increase the loyalty of your Guests! And most importantly, protect your business!
31
Jan
