Sooner or later, every company faces cost optimization, and this is not always due to the “sick state” of the company. Even the most successful restaurants monitor, optimize and analyze the work of their company.
But, optimization and thoughtless cost cutting are different things.
Especially when the company needs urgent and drastic changes. And the first thing that is easier to do to quickly see the result is to reduce the cost of raw materials and consumables, reduce the output of dishes and reduce the number of line personnel.
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Of course, you can quickly reduce costs and report to the Investor. But, these methods do not work in the long term:
📍 You cannot reduce the output of dishes, because the Guest will notice it and will feel cheated
📍 Cut napkins – what could be worse?
📍 Laying off a couple of line employees will not bring much savings, but can significantly worsen the quality of services provided
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In this matter, it is necessary not only to cut costs, but to look at the root of the problem! Competently and systematically approach the solution of these issues:
📍 Analyze the current menu. Identify weaknesses. Strengthen the current menu or develop a new one
📍 Analyze the work of employees, and if necessary, conduct additional training
📍 Analyze the food basket, find alternative suppliers
📍 Conduct an audit of the enterprise and the work of the personnel of all departments
📍 Abandon outdated cooking technologies, in which losses during product processing are 25% or more
📍 Identify the current needs of Guests, analyze and implement their wishes in work
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And if they still cut napkins in your establishment, then it is high time to think about changing management! After all, fake optimization is a deterioration in the quality of services, for the same money or even more expensive! And the Guest does not forgive such deception, leaving forever, and with him goes the hope for the successful operation of the restaurant!!!
01
Feb
