One of the reasons many restaurants struggle to generate a profit and keep themselves afloat is that they don’t find ways to keep their costs low. The inability to drive down operational expenditure at a reasonable level won’t just keep a dining establishment from growing – it can lead to significant financial losses and the eventual failure of the food service endeavour. For this reason, you must control your expenditure and find ways to reduce it without compromising quality in the process. Here are some ways.
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Manage your inventory
One of the first things you need to control your expenditure is to manage your inventory as a restaurateur. Staying on top of the daily stocks and their daily consumption will allow you to determine whether or not you’re incurring a lot of wastage in your restaurant. A variance between both the ideal and actual stocks of around three to five per cent is normal. You need to address anything above that as it will start affecting your bottom line.
Research for suppliers
Another effective strategy in reducing your overall expenses is by regularly checking for prospective options, be it suppliers or equipment. You’ll have a better chance of finding economic alternatives if you proactively look for them. For instance, if you’re looking for ingredients for your pastries, check out https://www.kiril-mischeff.com/our-products/bakery-ingredients/ one of the reputable bakery ingredients suppliers that offer reasonable prices and great quality products.
Work on your menu
Many first-time restaurateurs make the mistake of offering a sizable selection of dishes in the hopes of attracting a lot of customers. However, the reality is that it isn’t a feasible approach. There’s no such thing as universal appeal when it comes to eateries, after all. You’ll end up committing a considerable amount of financial resources that won’t give you any returns. So, work on your menu and focus on a handful of dishes and beverages. This way, you’ll be able to manage your finances much easier and do away with the pressure of meeting unreasonable sales numbers.
Reduce the turnover rate of your employees
There’s no denying that hiring staff requires a fair amount of resources. Beyond the initial interview, they’ll also need to be trained to perform their duties well. If they end up resigning soon after, your investment of time and money will go to waste. As such, you must always prioritise quality when hiring employees. By adequately assessing potential candidates, you’ll maximise your chances of choosing the right people who can man your dining establishment for you.
Regularly check the numbers
Number-crunching may be a mundane and repetitive task but is crucial for any business. You won’t know where your restaurant stands financially if you don’t check the numbers regularly and make immediate changes in the event of losses. Whether you do it weekly or monthly, make sure that you don’t forget your bookkeeping tasks.
When it comes to managing a restaurant, your ability to keep costs low will determine the success of your business. By regularly checking the numbers, keeping employee turnover low, creating a balanced menu, and managing your inventory, you’ll successfully drive your expenses down.
Infographic created by Clover Network, a Restaurant POS company