To optimize the profitability of its establishments, it is necessary to work on all the components of its restaurants. The manager must work on analyzing performance, reducing costs, pricing and improving the marketing mix.
The key topics to a restaurant's profitability
More and more restaurant professionals are looking for software to optimize their profitability. Whether it is for sales management, customer management, kitchen management... the offer is more and more broad, and it is difficult to find your way around. To help you to see more clearly, here is a selection of the software of restoration at your disposal.
Take into account weight variations for a reliable calculation.
Sort your revenues by increasing margin and identify those that make you lose money.
Go into detail: wrong proportions, costs too high, prices too low, quantities too large.
Take into account the packaging in the selling price
Order the exact quantities and adjust them according to the packaging.
Avoid food wastage by taking into account weight variations.
Measure the loss (overproduction, theft, pure loss...)
Avoid tying up cash
Keep a digital record of your orders
Compare the delivery slips to the initial order and note any problems encountered: missing product, wrong price, damaged product, etc.
Claim month-end credit notes from suppliers for problems encountered.
Quickly train your newcomers
Precisely organize your production
Prepare and receive your supplier orders even more easily
Easily print your INCO labels
La Brigade De Véro X FoodMeUp : Discover the collaboration
Romain is Director and Co-founder of La Brigade De Véro. Each week they put together a balanced menu, which is then delivered to their customers. Thanks to FoodMeUp, Romain has managed to optimize the management of his kitchen by increasing its food ratio from 40 to 28% in a few months. Incredible, isn't it?