By Angela Price
It is difficult to grow the profits margin when running a restaurant unless your management skills are very great. The margins are not high in most cases. However, there are several tactics which can be brought into play to reduce the costs incurred when dealing with bistro cuisine.
You should not assume that the accountant is making the right decisions when it comes to expenditure. You ought to keep an eye on inventory and cost of food to ensure that you are not using more than is necessary. The activity should be done on a daily basis because there are many supplies which have to be bought on a daily basis.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Food should not be wasted. If the people are keen when it comes to measuring the portions, it will not be the case. Some cuisines will require expensive products while others are manageable. The chefs will go a long way into helping business if they can find a way to utilize all the parts of the food items and ensuring that none of the pieces are wasted.
It might be hectic to balance the menu when you are dealing in different items. Some of the cuisines are expensive while others are cheap. They should be balanced to ensure that the cost is between 23-30%. Anything above 40% will not give high returns and it should be streamlined. Even though getting this right from the very beginning might be challenging, it will be easy once you figure out the situation.
When the cost of certain items goes up, the staff can be encouraged to sell what is available to the customers. Many of them will be willing to try out what is praised by the waiters instead of moving to another place which is serving what they are used to. However, this can only be for a certain period and not forever. Nonetheless, it can get you through the difficult times.
Management skills and good planning are essential in operation of bistros. To note is that business ought to be built around a certain item. The principal cuisine should be served all through. The enterprise will require intense marketing just like any other type of business. Customers will be coming back for more in such a case. However, the services should be great because no one will be willing to dine at a place where he or she is not treated well.
You should not assume that the accountant is making the right decisions when it comes to expenditure. You ought to keep an eye on inventory and cost of food to ensure that you are not using more than is necessary. The activity should be done on a daily basis because there are many supplies which have to be bought on a daily basis.
You must be wise when ordering. Ensure that only the items which are essential are outsourced. You can only understand this when you are actively involved in the daily operations of the bistro. Apart from knowing the needed items, be aware of the necessary quantities. Non-perishables can be bought in large quantities for the sake of the discounts.
The portions need to be controlled closely. The staff should be sensitized on the need to ensure that only the right amount of protein is used in the meals. Extras will leave you with deficits. Reacting to such a situation by increasing prices so as to avoid loses will drive the customers away. It is not a wise move as far as business is concerned.
Food should not be wasted. If the people are keen when it comes to measuring the portions, it will not be the case. Some cuisines will require expensive products while others are manageable. The chefs will go a long way into helping business if they can find a way to utilize all the parts of the food items and ensuring that none of the pieces are wasted.
It might be hectic to balance the menu when you are dealing in different items. Some of the cuisines are expensive while others are cheap. They should be balanced to ensure that the cost is between 23-30%. Anything above 40% will not give high returns and it should be streamlined. Even though getting this right from the very beginning might be challenging, it will be easy once you figure out the situation.
When the cost of certain items goes up, the staff can be encouraged to sell what is available to the customers. Many of them will be willing to try out what is praised by the waiters instead of moving to another place which is serving what they are used to. However, this can only be for a certain period and not forever. Nonetheless, it can get you through the difficult times.
Management skills and good planning are essential in operation of bistros. To note is that business ought to be built around a certain item. The principal cuisine should be served all through. The enterprise will require intense marketing just like any other type of business. Customers will be coming back for more in such a case. However, the services should be great because no one will be willing to dine at a place where he or she is not treated well.
About the Author:
You can enjoy reasonably-priced bistro cuisine with your friends or family tonight by checking out our special food menu online. Here is the website that contains further info about our small but popular restaurant at http://www.bistrocolorado.com.
