What Does Inflation Mean for Your Restaurant Business скачать в хорошем качестве

What Does Inflation Mean for Your Restaurant Business

What Does Inflation Mean for Your Restaurant Business? --- Inflation in the restaurant business feels like it could be the knockout punch after the one-two combination that started in 2020. First the restaurant industry was hit with business restrictions and then the Great Resignation and now inflation is affecting your bottom line. The good news is you can do something about it today. That is exactly what I explain in this video. ****If you would like to learn how you can add 13% to your bottom line and get 2 days off per week from your restaurant – guaranteed – click to watch a video training I put together for restaurant owners: https://dsp.coach/transformation 📖 I wrote a book for restaurant owners and managers: https://amzn.to/2ZYlL7Y 🔔 Be sure to subscribe to this channel to get alerts when I post a new tip: http://bit.ly/2Yk484P 🎧 Take me on the go and listen to my podcast: https://dsp.coach/podcast ********************************** Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit http://www.davidscottpeters.com. ********************************** What is a restaurant owner to do? Well, here's what I teach my members every day. 1. Create a budget. That's your proactive plan for success. That means everything on your budget is on the table for consideration. You do whatever it takes to get you prime cost to 55% or lower. Your budget is your plan for how you're going to make changes to overcome these challenges. 2. Attack your menu. Attacking your menu means reducing the number of items that you're selling to create efficiencies in the kitchen. This can be reducing prep so you can reduce the number of cooks you need on the line at one time. Adjusting your menu to lower labor cost is one way to fight inflationary pressure. Recipe costing cards are essential because you have to know what every item you sell costs you so that you know what you can sell it for. Then you can use your POS mix, what your customers purchase, your actual recipe costs, and what you sell it for and calculate out what your ideal food costs should be based on what your customers actually purchase. This also gives you the ability to reengineer your menu and reduce your food costs, often by 3–7 points if you've never done menu engineering in the first place. Knowing what the products you sell cost you also allows you to make changes that shift customers to other items that are more profitable. No matter what, you have to be prepared to attack anything on your menu. I have members who have dropped top sellers on purpose because the labor to prep and make them is so high it outweighs the profits on other items. 3. Proactively budget for labor. With a budget, you can tell what your labor costs should be by period, whether you're in a 13-period accounting cycle or monthly. What is your labor cost for that individual period? And in doing so, I teach a system called the Restaurant Payroll Guardian, which tells your managers how many hours they have and how many dollars they have available to schedule next week on budget. The idea of budgeting is to turn things around instead of being reactive. The most common way of managing labor that I see is to bring people in and cross your fingers that you’re busy enough to afford the hours. When you’re not busy enough, you send them home before it's too late. I teach restaurant owners how to proactively schedule on budget knowing that you have a set number of hours in the kitchen and that's it. While this is certainly not an exhaustive list, these are the things I recommend my members, and I want you to do and start them today. ********************************** Find more about how to run a restaurant business on my other platforms: 👍 Facebook:   / davidscottpetersbiz   📸 Instagram:   / davidscottpeters   📱 Twitter:   / restaurantxpert   🔔 Subscribe to YouTube: http://bit.ly/2Yk484P 🎧 Podcast page: https://dsp.coach/podcast