CostGuard Food Costing Software helps you manage your restaurant food costs. Here’s how:
Track Your Food Cost and Inventory
Track food costs on a daily basis, so you know where you stand each day. If you know exactly what your food costs are daily you can manage your menu and your selling prices.
Adjust your ordering and your menu to compensate for food costs. If you’re on target you may be able to add a more expensive dish. Or maintain the status quo because you know it’s working. Keep your eye on your vendors bid prices and be alert to rising costs.
Count your inventory weekly, more often for high priced items. This is a must! Nothing should walk out the door without being accounted for. This is also a way to monitor portion size. If you see a variance you can start watching how items are plated, determine if there’s theft or waste.
It’s important to know what you have and how fast you go through your inventory.
Know what you need and how much—something that taking inventory counts will tell you. Watch your sales mix to track your winners and losers.
Make sure you take into account shrinkage for all your items, especially protein, so you know your real food costs. CostGuard recosts each recipe depending upon the shrinkage value of each inventory item.
Control Portion Size
Train your staff to know exactly how many ounces of a protein should go on each serving plate. This is a make or break to meet a food cost target! And making your target food cost helps you order the right quantities, and maintain your menu prices. It also makes for a consistent dish for your patrons.
The same goes for your wine and alcohol pours. Bartenders should be held to strict standards for pouring (I know, easier said than done). But having been over poured as a customer I can feel for the owner.
To decrease waste from spoilage, order proteins and other short shelf life items daily.
Make sure you carefully monitor any adjustments so that your variances reflect accuracy of waste and spoilage. This will allow you determine if you are over ordering items that spoil too quickly for you to sell. Run the CostGuard variance report often to monitor usage and waste!