Culinary Arts 2
Explain your opinion on the 2 best ways to control costs in operating a restaurant. Give examples and why they will work. (THIS IS A JOURNAL ENTRY, 1 OR 2 SENTENCES IS NOT SUFFICIENT. PLEASE GIVE THIS SOME THOUGHT AND EXPLAIN YOUR OPINIONS)
The two bests ways that I could think of to control cost would be: controlling portion size of certain ingredients and making sure that the food cost percentage is less than 30%. Portion sizes of meats need to be monitored closer than the portion size of salads but all foods should have a recommended size so you are not selling a 9oz. steak for the same price of a 6oz steak. By controlling the food cost percentage the restaurant can make sure that they are not only breaking even on the amount that they spent to buy the ingredients but they are also making some profit off of it.
ReplyDeleteI think a good way to control costs in operating a restaurant is to keep track of everything you sell and purchase. You could use a computer or a notebook. Another way is to price your products to wear you make enough money to cover the cost of that product. Using a computer helps make sure you don't have any errors, instead of handwriting.
ReplyDeletethe two best ways to control cost in a restaurant is to record everything and research everything. When you record everything it means you keep a record of all the food you buy, how much it costs and how much you use. When you research everything it means that you look into the quality of food, the price of it and what vendors have good reviews. These methods will work because in the end when you know everything about the food in your restaurant you know where money is being lost, and where money is being gained. These methods can also be used on new technology and hiring workers.
ReplyDeleteIn my opinion the best two ways to control costs when operating a restaurant is controlling the food cost and managing the employees. First when you are control food cost you have to make sure you are only buying what you need and are going to use. Plan ahead and make sure you will use up what you have before ordering more then what you can use. This will not only save u money but can be very profitable in the long run. Second you have to mange your employees, for example, making sure your employees know the correct the portions to give out, that they are marking and charging for everything that they are not just giving out free food. Also, making sure they are not stealing from you, if drink go missing you can ensure your money is getting back to you by having inventory check so often and keeping record. Another way to ensure you saving money to to revise your order sheets so when you are ordering stuff you are only getting what you need not random items.
ReplyDelete1. Keep track of how much you order for your restaurant and make sure you maintain an accurate record of your stock.
ReplyDelete2. Quality and consistency are two key factors in making sure you keep customers happy and are sure of their return to your establishment.
Using customer-count forecasts, staying competitive with other businesses and making sure your employees are trained properly are also essential to your operation.
One way to control costs in your restaurant is to never guess on how much food you might need. You can end up buying too much or not enough. Always look at your recipes and see what you need. You don't ever want to guess on food because you can end up with a lot of food that will go to waste if you don't use it. Another way to control costs is having a training program that trains your employees to use the products wisely and how to do inventory the right way. You don't ever want to hire someone without teaching them the proper ways of not wasting anything.
ReplyDeleteOne way to control your costs is by having a system on the computer that you enter your tickets and costs into, by doing this it cuts back on error which in the long run controls your cost. A second way you can control your costs is by cross training your employees, because when it comes down to it your employees know different jobs and shift around instead of having to hire new people for only one job which would cost you more money because you would have to hire and pay them.
ReplyDeleteThe first way is to keep a P&L statement. This will help you keep track of your profits, if your profit is too low then you could adjust your prices and cost your items better. You need to be sure your sales exceed costs. Another way is to hire staff that members that are sufficient for the job. Hiring friends or family is not always a good idea They could easily mess up due to lack of experience. You need a staff who is trained and certified for the job. These are things you need to keep in mind that will help your restaurant in the long run.
ReplyDeleteThere are many ways to control the cost in a restaurant. One way is to not give out free bread during dinner service. Almost every restaurant hands out a basket of bread and the customs get full off it and orders less than they normally would. Another way is to have employees that can do more than one job at a time, instead of having to pay another employee to do that job.
ReplyDeleteA way I think to control costs is to hire qualified people for the positions. People that aren't qualified or don't know what there doing, can have excess waste or mess up recipes and lose profit for your restaurant. Also if you have a larger restaurant, you can do all your paperwork online and have an automatic buying process, when ingredients start to run out so that your never out of ingredients.
ReplyDeleteI think one of the ways is to hire a staff that is well organized and who knows what they are doing. If you have a employee that is wasting and messing up on food and giving out free stuff then you are just losing money. You need a staff that will do what they are supposed to do. Another thing is just keep track of your food cost and inventory daily. You could have a computer have all your information for you and then just check and see if you are on a good track.
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