Write-offs of products are waste during processing, products that have expired, chefs' mistakes, etc. Write-offs are inevitable at any enterprise, but they should be minimized as much as possible!!! It may seem that 0.002% and less is a f...

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Template indicator or additional profitability control point ?? !! The break-even point is when your marginal profit equals your fixed costs. At this point, the company's profit is zero. The break-even point is measured in terms of physical...

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Let's count in money: We take 1 kilogram of chicken fillet. We clean and cook = at the output, in the best case we get - 600 grams. Of course, you can put all the losses in the cost of the product and return the money, but at the expens...

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KPI - a report on the restaurant's work on one page! Financial reporting is certainly available at every enterprise. But management reporting is not always available! Do you analyze the restaurant's performance indicators? Or do you receiv...

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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 turn...

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