Restaurant Management Tip - What Is a Good Food Cost for a Restaurant скачать в хорошем качестве

Restaurant Management Tip - What Is a Good Food Cost for a Restaurant

If you're looking for a good food cost for a restaurant, the watch this video. Your restaurant food cost is determined by what's right for your restaurant. Get David's latest ebook with all the best techniques here: http://bit.ly/2cOe5yF About David Scott Peters: a restaurant management expert and founder of TheRestaurantExpert.com. He offers independent restaurant owners restaurant management tips, coaching and a software that will revolutionize their business operations and their profits. One of the most common questions we get asked is, "What is a good food cost for my restaurant?" Another common one is, "What is the average food cost for a restaurant?" Here's the deal - your restaurant is not average, especially if you're an independent restaurant. You can't determine the best food cost for your operation based on some industry standard. So, how do you determine the food cost that is right for your restaurant? Watch this video to learn how. ************************* David is available for Consultation, Classes and More. To work with David or learn more click here: http://therestaurantexpert.com REQUEST A FREE CONSULTATION: http://bit.ly/1Kxt3kF These videos cover ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you. David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action! ************************* Video Notes on What Is a Good Food Cost for Your Restaurant: The first place we have to start is with an explanation of the one number you MUST know to make any money in your restaurant: restaurant prime cost. Prime cost is the combination of your cost of goods sold (food and beverage cost) and your labor cost, including taxes, benefits and insurance. The ideal prime cost is 55%. It doesn't matter how you break those points up between the two categories as long as you get to 55%. That means your labor can be 30% as long as your cost of goods sold is 25% and vice versa. Any combination works, as long as you stay at or below 55%. YOU have to develop a budget that tells you what your actual costs are and what your ideal costs are. There are many moving parts including your recipe costing cards that tell you what your ideal food cost is and your menu mix that tells you what people are actually purchasing tells you what your food cost should be. When you have all three, you have the path to determining what a good food cost is for your restaurant. Let us help you find these numbers in your restaurant. TheRestaurantExpert.com offers restaurant management software that helps you automate these processes so you can keep your prime cost in check, ensuring you make money in your restaurant. ************************* ************************* For more on this topic, visit our blog at http://bit.ly/2cbuMjp STAY IN TOUCH http://therestaurantexpert.com/free-e... FACEBOOK FOLLOW!   / therestaurantexpert   SUSBCRIBE http://bit.ly/2cYOIfr