Is your profit from food sales disappearing into thin air?
Are there some dishes on your menu that don’t earn their place in your business? Or do you even know what profit each dish makes? I mean really know – not just a guesstimate?
In my last pub restaurant, by changing my margin on my signature dish by just a few percent I generated another £10,000 of profit. Scale it up or scale it down, that’s an awful lot of profit that can disappear into thin air.
But you are busy, you haven’t got the time to accurately cost each dish and to keep your food costings up to date? Really it should be a fundamental part of your business…you know that…and yet it seems to be the last on the list, the thing that never gets done….
And its hard too especially when you make your own food from scratch..