One of the concerns that all enterprises have is the consistency of quality. How many times have you heard stories when people visit a restaurant regularly only to say on a particular evening ‘that meal was not as good as last time’. On each of these occasions that particular restaurant runs the risk of losing..
read moreWe have explored previously the purchase price of ingredients and how the cost of each item is merely a minor element of the true cost of each meal. A more important factor is controlling the amount of waste for any food service. For what is the point of having the cheapest prices of products only..
read moreIn an earlier message we have discussed the need to compare prices from different suppliers and to satisfy yourself that you are purchasing at competitive rates. Equally we have identified that price is not ‘the be all and end all’ of everything and is just one of many factors to consider within your food costs...
read moreWhether a business takes stock or not is always a contentious subject. Accountants are always advising that you should take stock on a regular basis, how else can you calculate your profits. We take a different view, firstly consider what the value of your stock holding is. In most case this is a nominal amount..
read moreIn 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..
read moreClearly 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..
read moreWe 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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