Kitchen Management Blog

KitMan Online

On February 28th, 2011, posted in: Kitchen Management Blog, KitMan News by David0 Comment

This version has been developed to supplement the main KitMan System, which is installed on a customer’s main computer server. KitMan is the main controlling system enabling customers to set up and maintain their menu banks and monitor costs and profit margins.  This also includes financial modules enabling operations to monitor financial results against forecasts..

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Getting Started with the Monitoring of Purchases

In an earlier feature we said that the purchase price of ingredients was low down on the priority of listing of things to do in order to create a successful business. We realise that this opinion may be contentious but is something we believe in from our experience with other customers. These customers were very..

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Getting Started with Purchasing

Clearly the cost of purchasing is an important feature of whether a company makes a profit or a loss. However, the cost of purchasing is only a small element of the whole process of calculating profits and the success of a company. Whilst it is important that one is paying the commercial rate, the purchase..

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Getting Started with Menu Design

We have discussed in earlier features the importance of creating a menu bank and having detailed costs and multiple selling prices for each dish. From this it is able to consolidate these dishes into a complete menu, whether this be A La Carte, Table d’ Hote, a Function or any other event. This can be..

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Getting Started with the Recipe Bank

On January 31st, 2011, posted in: Featured slider, Kitchen Management Blog by Support0 Comment

In an earlier message we advised the importance of monitoring dish costs, relating these to sales values and establishing multiple selling prices to maximise the profitability in each area. For example a client is prepared to pay more for a meal in a restaurant because of the ambiance, presentation and service than they are prepared..

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Getting Started with Sales Tracking

On January 24th, 2011, posted in: Featured slider, Kitchen Management Blog by Support0 Comment

An important element of a successful business is to record not only sales values but also the various food service areas in which they are sold. By recording this information one is able to know which are the most profitable areas and the most profitable dishes.  This highlights areas where marketing should be focused assisting..

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Getting Started with Menu Costing

On January 17th, 2011, posted in: Featured slider, Kitchen Management Blog by Support0 Comment

The success or failure of any establishment is dependent upon accurate costing of menus and portion controls. In an environment where product cost fluctuate as frequently as food does it is essential that one is aware of all price changes.  If one costs all of the menus today it is almost guaranteed these will not..

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Getting Started with Forecasting

On January 10th, 2011, posted in: Featured slider, Kitchen Management Blog by Support0 Comment

Many operations do not prepare a forecast of either potential revenues or associated costs.  Yet these are critical to the success of any business for how can one manage its activities if it does not have anything to compare it against. At the very least one should establish a forecast of what sales they expect..

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Getting Started with Suppliers and Products

On January 3rd, 2011, posted in: Featured slider, Kitchen Management Blog by Support0 Comment

Suppliers and Products lie at the heart of the KitMan System, set suppliers up once and they are used in raising Purchase Orders and receiving deliveries, in monitoring expenditure and profitability on a daily basis and performing a stock take.  Products are used in recipes, in purchases and in stock takes, when a price is..

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