Kitchen Management Blog
Business Planning
The recent series of The Apprentice taught everyone a valuable lesson. Do you remember the episode where the two teams had to create a fast food outlet in two days? If you recall Jim, the leader of Team Venture, failed to calculate how many dishes he could supply during a lunch time and what the..
read moreElectronic Point of Sale
Electronic Point of Sale machines (more commonly known as EPOS or ’tills’ ) can be a useful source of information providing detailed analysis of sales. For busy outlets this can also provide stock control analysis and highlight where wastage is occurring. However, when linking this with a food cost control system, such as KitMan, the..
read moreQuality of Food
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 moreMenu Design
We 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 morePurchasing
In 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 moreStocktaking
Whether 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 moreSpecial Promotion for Website Launch
Olympus Associates are pleased to offer these special editions of the KitMan System. This is the first time we have been able to offer an inexpensive version that is suitable for all types of organisations be it a small cafe, pub, restaurant, hotel or nursing home. With three different packages and optional extras, each customer..
read moreKitMan for Education
KitMan has proven itself many times in achieving cost savings for its Educational clients operating busy Hospitality academic departments. Whilst we cannot guarantee cost savings (we do not know how efficient you currently operate) however our findings are that KitMan will produce cost savings averaging some 10% – 15% of a colleges annual food expenditure...
read moreSupplier Price Updating
If any system is to be successful it is imperative that the information provided is accurate. In the catering industry this poses difficulties other industries do not experience, as food prices change frequently. The accuracy of any reporting is conditional on accurate prices being installed in the KitMan System. Most systems operate with customers updating..
read moreKitMan Financial Reports
KitMan provides a number of standard reports for the use of customers irrespective of which market sector they operate in be it Hospitality, Education or Health Care. KitMan provides customers with an ongoing – real time – comparison of actual results compared to a financial budget and comparisons against a previous year. Managed reports from..
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