To optimize the profitability of your kitchen, it is necessary to work on many components: analyzing performance, reducing costs, pricing and improving the marketing mix.
The key topics to a kitchen's profitability
Check the complete guide to a better profitability.
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
Save up to 5% on all deliveries by claiming credit notes from suppliers
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
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?