2011 January
Getting Started with the Recipe Bank
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..
read moreGetting Started with Sales Tracking
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..
read moreGetting Started with Menu Costing
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..
read moreGetting Started with Forecasting
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..
read moreGetting Started with Suppliers and Products
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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