A long established, proven, successful cost containment strategy for institutions and multi unit operators is centralized menu planning, purchasing, production and distribution, employee training and operational administration.
A centralized operating system will often cut individual unit operating expenses by thirty percent or more. Professionally managed it will improve an independent unit’s consistency of product and service as well.
If your business isn't as profitable as it should be, URGENT ACTION is needed!
Businesses all too often “just run”.Their management simply goes from situation to situation merely reacting to immediate need and/or opportunity.That is why we see so many mediocre businesses that never quite achieve their goals and after a few years fail or sell out.
If an operator follows proper menu engineering procedures, on a quarterly basis, prices appropriately and consistently applies each the steps outlined above they will be well on their way to successfully controlling/managing food cost.
The potential for violence is something few in quick-service are willing to openly talk about for fear of lawsuits and bad press. But this important issue is not going away.
Struggling with soaring food costs and cash-strapped customers, restaurants across the country are swapping expensive ingredients for cheaper fare and adding new dishes that won't break their bottom line.
Organizations surveyed with five or more facilities, each with one general manager, three assistant managers, twelve skilled and forty non-skilled hourly employees experience a minimum of 30% management turn over and one hundred percent hourly turn over annually.
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